desserts
Pistachio Cranberry Cookies
One page is prettier (and more delicious looking) than the next – I had a hard time deciding which pages to show you but here are just a few of my favorites.
Ingredients
- 2 cups regular rolled oats
- 1 cup whole spelt flour
- 1 cup almond meal
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¾ cup melted coconut oil
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ cup dried cranberries
- ¼ cup vegan mini chocolate chips
- ¾ cups pistachios, roughly chopped
Directions
- Combine oats, spelt flour, almond meal, baking powder, cardamom and cinnamon in a medium bowl. In another bowl, combine coconut oil, maple syrup, vanilla and salt. Whisk until emulsified. Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 10 to 15 minutes to allow dough to thicken.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Add cranberries, pistachios and chocolate chips to cookie dough, and mix until combined.
- Using a damp ¼ cup measure, scoop cookie dough onto baking sheet, flatten slightly, and bake 15 minutes or until golden around the edges. Using a spatula, carefully transfer cookies to a wire rack. They will firm up when completely cool. Store leftover cookies in an airtight containerl in warm weather, store them in the fridge.
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