Easy, 1-bowl, small-batch cranberry pistachio cookies that are crispy on the outside and perfectly soft and chewy in the center!
All you need: Coconut oil, nut/seed butter, maple syrup, flour, pistachios, cranberries (plus some kitchen essentials like baking soda).
Coconut oil gives these cookies their crispy exterior. Almond butter and maple syrup make them nutty and chewy in the center without adding eggs, butter or any refined sugar. Pistachios and cranberries because they’re cranberry pistachio cookies but feel free to use any mix ins you like!
These festive cookies come out of the oven crispy crisp but you’ll break one apart and discover a delightful soft & chewy center. They will stay that way too because they’re made with regular flour rather than nut-based flours like most healthy cookies. I’m looking at you almond flour! #nohate
The other wonderful thing about these cookies: No messing with stand mixers, creaming butters, sugars, dealing with eggs etc. You’ll use 1 bowl and a spatula. We’re talking Advance Technology here.
Oh, also, no dough chilling required! I wonder, who’s got the time for all these finicky steps when your inner cookie monster is screaming at you.
Let me know if you give these a try!
Small-batch Cranberry Pistachio Cookies
Ingredients
- 1 tbsp coconut oil (15 g)
- 2 tbsp maple syrup (42 g)
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 1/4 tsp vanilla or almond extract
- 1/4 cup + 2 tbsp flour (45 g) gf all purpose if desired
- 1/8 tsp baking soda
- 1/8 tsp salt
Mix-ins
- 2 tbsp dried cranberries (20 g) sub other dried fruit
- 2 tbsp shelled pistachios (15 g) sub other nuts
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl melt coconut oil and blend with syrup, nut butter, vanilla.
- Add flour, baking soda, salt, mixing the baking soda into the flour first (you don't have to be perfect with this, I just use the tip of my spatula).
- Fold until cookie dough forms. Fold in cranberries and pistachios.
- Using your palms make balls of dough and flatten gently on the cookie sheet (they don't flatten too much on their own).
- Bake for 12-13 minutes until golden around the edges. Remove from the oven and let cookies cool and firm up before removing from the cookie sheet.
- Enjoy!!
Notes
- Store cookies in a slightly open container in room temperature to keep their crisp. You can refrigerate them for maximum freshness and if they harden too much (because of the coconut oil) bring them to room temperature before eating.