Vegan Cranberry Cookies with Pistachios
These chewy, melt-in-your-mouth vegan cranberry cookies with pistachios are perfect for the holidays. Made with almond flour, almond butter, and maple syrup, they're gluten-free and oil-free. You'll want to make them again and again throughout the holiday season.
Servings: 24 cookies
Calories: 145kcal
Ingredients
- 2 ½ cups blanched Almond Flour
- ½ cup coconut 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
- ½ cup rolled oats
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper. That is normal.
- In a medium mixing bowl, combine the dry ingredients, rolled oats, almond flour, coconut sugar, baking soda, and salt.
- In a large mixing bowl, combine the wet ingredients, almond butter, maple syrup, almond milk, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients. The dough will be very sticky.
- Fold in the cranberries and pistachios. Refrigerate the cookie dough for 30 minutes.
- Using a tablespoon cookie scoop or a spoon, scoop out about one tablespoon of the cookie dough and place it on the parchment-lined cookie sheets two inches apart.
- Bake for 10 minutes until golden brown. Allow the cookies to sit on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
Notes
Tips for Making Vegan Cranberry Cookies
- Allow the almond butter to come to room temperature, making it easier to cream together with the dry ingredients, resulting in a smoother texture.
- Sift the dry ingredients (almond flour, baking soda, and salt) to ensure an even distribution of leavening agents and to prevent lumps in the dough.
- When adding cranberries and pistachios, fold them gently into the cookie dough. Overmixing can lead to tough cookies.
- Refrigerate the cookie dough for at least 30 minutes (or longer) to prevent excessive spreading during baking and to enhance the cookies' flavor.
- After they have cooled completely, store them in an airtight container at room temperature for up to 7 days.
Nutrition
Calories: 145kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 108mg | Potassium: 77mg | Fiber: 2g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg