Vegan Cranberry Cookies with Pistachios
These chewy melt in your mouth vegan cranberry cookies with pistachios are the perfect holiday cookie. Made with almond flour, almond butter, and maple syrup they're a gluten-free, and oil-free cookie you'll make again and again this holiday season.
Servings: 24 cookies
- 2 ½ cups blanched Almond Flour
- ½ cup coconut or date sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup Raw Almond Butter
- ⅓ cup Organic Pure Maple Syrup
- ½ cup Unsweetened Original Almond Milk
- 2 teaspoon Pure Vanilla Extract
- ½ cup Dried Cranberries reduced sugar
- ½ cup Pistachios shelled and chopped
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a medium bowl mix together the almond flour, coconut sugar, baking soda, and salt.
In a large bowl mix together the almond butter, maple syrup, almond milk, and vanilla.
Fold the dry ingredients into the wet ingredients. Dough will be very sticky.
Fold in cranberries and pistachios.
Using a tablespoon scooper or spoon, scoop out about 1 tablespoon of dough and place on parchment lined cookie sheets about 2 inches apart.
Bake for 10 minutes until golden brown. Allow to sit on cookie sheet for 2 minutes before transferring to a cooling rack to cool completely.
Cookies turn out better with raw almond butter rather than roasted almond butter.
Make sure you use blanched almond flour and not almond meal.
Batter will be sticky. That's normal.