Cranberry Pistachio Cookies {Keto, Vegan, Paleo}

This easy recipe for cranberry and pistachio cookies take 12 minutes to make and need a handful of ingredients! Loaded with keto white chocolate chips (NO sugar!), they are soft, chewy and secretly vegan and paleo!

Cranberry Pistachio White Chocolate Keto Cookies

I know I just posted a collection of the BEST keto and vegan Christmas cookie recipes, but that didn’t mean I couldn’t share anymore.

One of the most underestimated combinations is pistachios and cranberries. You rarely hear about this combination, but when you do, your cookie flavor game is transformed.

Picture this- Tart cranberries, crunchy pistachios and the sweetness of white chocolate chips. Pair that with a soft and chewy texture…You’ll become a fan.

Unlike traditional cranberry pistachio cookies, this recipe is a little bit different. They are naturally keto and low carb, and contain zero sugar, but you’d never tell. They can also easily be made paleo, gluten-free and vegan. 

I’ve made these holiday cookies for friends who don’t follow a keto or vegan diet, and they couldn’t tell at all!

easy cranberry pistachio white chocolate chip keto cookies

How to make Cranberry Pistachio White Chocolate Cookies

Making these cranberry pistachio cookies is super simple- You need only 6 ingredients and they take 12 minutes to make!

The Ingredients

  • Smooth Tahini. Smooth and drippy tahini is a peanut butter like spread, that gives a richness to these cookies. 
  • Erythritol. My favorite sugar-free sweetener, erythritol has the taste and texture of traditional sugar, minus the calories, carbs, and sugar. 
  • Eggs. Room temperature eggs for the best texture. See below to keep it vegan or omit the eggs. 
  • Keto White Chocolate Chips. Keto-friendly white chocolate chips made without sugar and without carbs. 
  • Cranberries. Dried, unsweetened cranberries. Even though dried cranberries have carbs and sugar, the amount used in the cookies is minimal and yield very little carbs. 
  • Pistachios. Shelled and unsalted pistachios are best. 
  • Baking soda. To give these cookies the gorgeous thickness!

The Instructions 

  1. In a large mixing bowl, combine your tahini, baking soda, erythritol and eggs and mix very well. Using a rubber spatula, fold through your cranberries, pistachios and white chocolate chips.
  2. Cover your mixing bowl and refrigerate the dough for an hour.
  3. Preheat the oven to 180C/350F. Line a large baking tray or Silpat cookie sheet with parchment paper.
  4. Using a cookie scoop or your hands, form 9 large or 18 small balls of cookie dough. Place on the lined cookie sheet, 1-2 cms apart. If needed, line two sheets. Lightly press each ball into a slight cookie shape.
  5. Bake the cookies for 10-12 minutes, or until just cooked. Remove from the oven and allow cookies to cool on the pan completely. 

Do I need to chill the cookie dough? 

Chilling the cookie dough prior to baking it makes the cookies less susceptible to spreading. The baking soda helps the cookies rise, but chilling them also makes them more sturdy.

You DON’T need to chill the dough beforehand, but be wary that the cookies will easily spread. 

Keto Vegan Cranberry Pistachio White Chocolate cookie recipe

Ingredient and Dietary Swaps

  • Vegan Cranberry Pistachio Cookies. Swap out the keto white chocolate chips for vegan and dairy-free white chocolate chips. Replace the eggs with 7-8 tablespoons of ground chia seeds. Start with 7 tablespoons then add an extra tablespoon if needed.
  • Paleo Cranberry Pistachio Cookies. Omit the white chocolate chips and replace it with dairy-free chocolate chips
  • Erythritol. Any granulated sweetener of choice will work, like coconut palm sugar, white sugar and even brown sugar. 
  • Tahini. Any smooth and drippy nut butter will work. Peanut butter, cashew butter, and almond butter are all fantastic substitutions. 

Storing, Freezing and thawing cookies

I often get asked if you can freeze cookies and thaw them and the answer is yes- they can!

  • To store. Store cookies in an airtight container, at room temperature. They can also be stored in the fridge. Cookies will keep fresh for 5 days.
  • To freeze. These cookies can be stored in the freezer. Wrap cookies individually in parchment paper and place them in a ziplock bag or container. Frozen cookies will keep fresh for at least 6 months.
  • To thaw. Thaw cookies at room temperature or in the fridge overnight. 

More healthy Christmas Holiday Cookie Recipes

Cranberry Pistachio Cookies Recipe

Keto Cranberry Pistachio White Chocolate Cookies

Cranberry Pistachio Cookies {Keto, Vegan, Paleo}

Soft and chewy keto cranberry pistachio cookie recipe loaded with sugar free white chocolate chips! Secretly healthy and low carb cookies that can be made paleo, vegan and gluten free.
3.67 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 18 Cookies
Calories: 263kcal
Author: Arman

Ingredients

Instructions

  • In a large mixing bowl, combine your tahini, baking soda, erythritol and eggs. Mix well until combined. Fold through your cranberries, pistachios and white chocolate chips and mix well.
  • Cover your bowl and refrigerate for at least an hour.
  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
  • Using a cookie scoop, form 9 large or 18 small balls of dough. Place on the lined tray and press into a slight cookie shape.
  • Bake cookies for 10-12 minutes, or until just cooked on the edges. Remove and allow to cool completely.

Notes

  • To store. Store cookies in an airtight container, at room temperature. They can also be stored in the fridge. Cookies will keep fresh for 5 days.
  • To freeze. These cookies can be stored in the freezer. Wrap cookies individually in parchment paper and place them in a ziplock bag or container. Frozen cookies will keep fresh for at least 6 months.
  • To thaw. Thaw cookies at room temperature or in the fridge overnight. 

Nutrition

Serving: 1Cookie | Calories: 263kcal | Carbohydrates: 10g | Protein: 5g | Fat: 22g | Potassium: 3mg | Fiber: 6g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg

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