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No-Bake Cranberry Pecan Praline Cookies

Ingredients (Makes ~10–12 cookies)

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • ¾ cup dried cranberries
  • 1½ cups quick oats (for structure)

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla

 Instructions

1. Make praline base

In a saucepan over medium heat:

  • Melt butter
  • Add brown sugar and stir until bubbling (about 2–3 minutes)

2. Add cream

  • Pour in heavy cream slowly
  • Stir continuously until smooth and slightly thickened (1–2 minutes)

3. Mix everything

  • Remove from heat
  • Stir in vanilla, pecans, cranberries, and oats
  • Mix until everything is well coated

4. Shape cookies

  • Drop spoonfuls onto parchment paper
  • Shape gently into round cookies

5. Let set

  • Allow to cool at room temp for 20–30 minutes until firm

6. Make glaze

  • Mix powdered sugar, milk, and vanilla until smooth

7. Finish

  • Drizzle glaze over cookies
  • Let it set for a few minutes

 Quick Tips

  • Work quickly—the mixture thickens fast
  • Toast pecans for deeper flavor
  • Add a pinch of salt for balance

 Nutrition (Approx per cookie)

  • Calories: 160–200 kcal
  • Carbs: 18–22g
  • Fat: 8–10g
  • Protein: 2–3g

 Allergen Info

  • Dairy (butter, cream)
  • Nuts (pecans)
  • Gluten (if oats not certified GF)

 Q&A

Q: Why didn’t my cookies set?
Mixture may need longer cooking or more oats.

Q: Can I skip oats?
Yes, but cookies will be softer and more praline-like.

Q: Can I store them?
Store in airtight container for up to 5 days.

Sara Mitchell

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