Cranberry Pistachio Cookies

November 25, 2019

Cranberry Pistachio Cookies

One of my favourite parts of Christmas is the baking. We turn on the Christmas carols or a Christmas movie in the background and the lights on the tree while we warm the oven and bring out the cookie cutters!

While Christmas is a time of year for eating and indulging, we try and keep our recipes as clean and as yummy as possible. This cookie recipe has become a new favourite in our household. The crunch of the pistachio, the tartness of the cranberry and the sweetness of the batter is a winning combination for all of us.

The recipe is gluten free, egg free, refined sugar free, soy free and vegan. 


Cranberry Pistachio Cookies


Yields 24 cookies





  1. Preheat oven to 175 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the almond flour, coconut sugar, bicarb soda, and salt.
  3. In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
  4. Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
  5. Stir in the cranberries and pistachios and mix well.
  6. Scoop out 1-2 tbsp of dough and place onto the parchment lined cookie sheet. Leave at least a couple inches in between each scoop of dough because these cookies will spread.
  7. Bake for 9-11 minutes until golden brown and starting to firm up.
  8. Transfer to a cooling rack to continue to cool completely. Cookies will continue to firm up as they cool.
  9. Enjoy!

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