Vegan Cranberry Pistachio Cookies
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.
