Small-batch Cranberry Pistachio Cookies
Servings: 6 cookies
Calories: 122kcal
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.
Nutrition
Serving: 1 cookie | Calories: 122kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 73mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg