• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Resources
  • About
  • Contact

Wee Little Vegans

Kid Friendly Vegan Recipes

menu icon
go to homepage
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Cookies

Vegan Cranberry Pistachio Cookies

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

Crisp edges and soft chewy centers, these Vegan Cranberry Pistachio Cookies are full of delicious flavor and texture. Perfectly festive and great for holiday cookie swaps!

Vegan Cranberry Pistachio Cookies I'm continuing the cranberry theme over here because they're delicious and in season, of course. The perfect excuse for making these oh so delicious Vegan Cranberry Pistachio Cookies, if you ask me. Plus, the red and green colors are pretty and festive for the season, right? So, basically these cookies are perfect for holiday cookie swaps and get togethers!

Vegan Cranberry Pistachio Cookies I went with my go to cookie base made by creaming together coconut oil (you want a scoop able texture, not liquid), maple syrup and coconut sugars. The result is a cookie with crisp edges and soft chewy centers. Add to that the crunch of the pistachios, the chewiness of the cranberries and these cookies are perfect for anyone who loves a lot of texture. That would be us! We totally love cookies with a lot of texture, just check out exhibits A and B.

For these cookies, you'll need dried cranberries so you can use store bought or if you have the time, drying fresh cranberries in the oven is a cinch. Check out my how to guide to see just how easy it is. For this particular batch, I used store bought because I happened to have some on hand.

Vegan Cranberry Pistachio Cookies There's no need to chill the dough for these cookies, just scoop and bake and you'll be in cookie eating heaven in under 30 minutes!

One note: These cookies don't spread much so you'll want to press with the palm of your hand to flatten into a nice cookie shape. I also like to chop a few extra pistachios and cranberries and press into the top of dough for extra prettiness, but this is optional.

Vegan Cranberry Pistachio Cookies Vegan Cranberry Pistachio Cookies These cookies are everything we love in a cookie - crisp edges, soft centers, perfectly sweet, a bit salty with a ton of flavor and fun textures. They're a real favorite of the whole family so I hope you'll love them as much as we do!

Vegan Cranberry Pistachio Cookies If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

4.5 from 2 votes
Print
Vegan Cranberry Pistachio Cookies
Author: Melissa
Ingredients
  • 1 cup white whole wheat flour
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ¼ cup coconut oil, scoop able
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • ½ teaspoon vanilla
  • 1 tbsp non dairy milk
  • ½ cup dried cranberries
  • ¼ cup pistachios, roughly chopped
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat. 

  2. Combine flour, salt, and baking soda together and set aside. 

  3. Using a stand mixer or hand mixer, cream together coconut oil maple syrup and coconut sugar until creamy and fluffy. Note: if your oil is liquid, place in the fridge, stirring every 5-10 minutes until a scoop able texture reached. 

  4. Add vanilla and a third of the dry ingredients and mix to combine. 

  5. Add another third of flour, mix again and add the last of the flour. 

  6. Add non dairy milk and mix until a dough forms. 

  7. Add cranberries and pistachios and fold in to incorporate into dough. 

  8. Scoop small amounts of dough onto baking sheet leaving about 2 inches of space between each. Press down a bit on each to flatten into a cookie shape.  Press additional chopped pistachios and cranberries into dough, if desired. 

  9. Bake for 12 -14 minutes or until edges and bottoms have browned slightly. 

  10. Cool on baking sheet for 2-3 minutes before moving to wire rack to continue cooling. 

Recipe Notes

Dried cranberries recipe here. 

Vegan Cranberry Pistachio Cookies

More Vegan Cookies

  • Vegan Gingerbread Cookie Sticks
  • Close up view of Peanut Butter Oatmeal Raisin Cookie Bar.
    Peanut Butter Oatmeal Raisin Cookie Bars
  • Lemon Poppy Seed Sugar Cookies
  • Vegan Meringue Cookies - Naturally Colored
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. Alexis

    December 07, 2019 at 6:18 pm

    Think I can use regular alll purpose flour?

    Reply
    • Melissa

      December 13, 2019 at 10:37 am

      Yes, you can use all purpose flour as well.

      Reply
  2. Kate

    November 23, 2020 at 8:22 pm

    4 stars
    Love the idea behind the recipe, but I can’t seem to find the right consistency. I used the Tbsp of non dairy milk in the diet batch, and the batter was too dry and crumbly. The second batch I added 2tsp more of nondairy milk, and the cookie was too soft with no crunch. Any advice?

    Reply
    • Melissa

      November 23, 2020 at 9:39 pm

      Hi Kate. How did you measure the flour? If you scoop with the measuring cup you will end up with too much flour and the consistency will be too dry. The way I measure is to first fluff the flour in the container with a spoon and then use the spoon to scoop the flour loosely into the measuring cup. Then use the back of a knife to level the flour across the cup. The texture of this cookie should be crisp on the edges and soft and a bit chewy in the middle. My guess with your second batch is that it needed to bake a minute or two longer to crisp up a little more. I hope this helps.

      Reply
  3. Sarah

    January 09, 2022 at 7:19 pm

    5 stars
    Made these today with a small tweak to save on cost a little in these "unprecedented times":

    Reduced dried cranberries by half, replacing the rest (generously) with vegan chocolate chips.
    Reduced pistachios to a couple of tablespoons, chopped and sprinkled on top in a thumbprint (and added a little flaked salt). An aesthetic preference, mostly.
    Baked 8.5 mins in preheated gas oven on Silpat lined sheet.

    Result was perfect, these things won't last the night! Bookmarked.

    Reply
    • Melissa

      January 11, 2022 at 3:28 pm

      Great ideas for tweaking the recipe to be more cost effective. Thank you for sharing your results and so glad you enjoyed them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

More about me →

Popular

  • Sun-dried Tomato and Spinach Spaghetti Feature Image
    Sun-dried Tomato Spinach Spaghetti
  • Close up of a spoon of granola resting on a baking sheet of more granola.
    Oat Free Granola
  • Strawberry Cream Cheese Puff Pastry Feature Image
    Strawberry Cream Cheese Breakfast Pastry
  • Close up of Cashew Cream Cheese in a small bowl on a wooden board.
    Cashew Cream Cheese

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About
  • Work with me

Copyright © 2022 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT