Challenges are welcome.
Challenges are accepted.
This time, “you can’t bake a cookie with salad dressing.”
Well, yes I can.
Challenge defeated!
Cranberry Poppyseed Pecan Charms “Cookies.”
These are actually NO-bake, simply because the day I made them it was 101 degrees and our air conditioning was broken. There was NO way I was turning on the oven!
Rolled in oats, they are cranberry poppyseed pecan charms from heaven.
Oh, and they are also vegan and gluten-free. You’re welcome.

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Cranberry Poppyseed Pecan Charms

16 oz. dry roasted pecans, chopped
2 cups sweetened dried cranberries
1 cup Vegan Poppyseed Dressing**
1 cup powdered sugar
1 cup quick oats

In a food processor, pulse together the pecans and cranberries until chunky. Pour in the dressing and add the powdered sugar and pulse until smooth.
Transfer to plastic wrap and roll into a cookie charm log.
Freeze for several hours.

Spread the quick oats out on parchment paper and after removing the plastic wrap from the charm log, roll and coat in oats.
Slice and serve.
Store in the fridge or freezer.

**Vegan Poppyseed Dressing:
2 Tbs. unsweetened almond milk
1 Tbs. apple cider vinegar
1 Tbs. maple syrup
1 Tbs. poppyseeds
2 tsp. coconut flour (or oat flour)
2 tsp. lemon juice
1 tsp. dijon mustard
1/4 tsp. garlic powder
sea salt and pepper, to taste
Combine all ingredients and whisk together until smooth and well combined.