Vegan Cranberry Pistachio Cookies
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!
Servings 12 cookies
Equipment
- stand or hand mixer
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
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.
- Combine flour, salt, and baking soda together and set aside.
- 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.
- Add vanilla and a third of the dry ingredients and mix to combine.
- Add another third of flour, mix again and add the last of the flour.
- Add non dairy milk and mix until a dough forms.
- Add cranberries and pistachios and fold in to incorporate into dough.
- 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.
- Bake for 12 -14 minutes or until edges and bottoms have browned slightly.
- Cool on baking sheet for 2-3 minutes before moving to wire rack to continue cooling.
Notes
Dried cranberries recipe here.
