Cranberry Pistachio Cookies

It doesn’t get better than these cranberry pistachio cookies. They’re full of tart, nutty, and chocolatey flavor, all wrapped in a soft, chewy cookie. Made with no flour, no butter, and fresh out of the oven in 12 minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings Cookies

Calories 161kcal

Author Arman Liew

Ingredients

1 1/2 cups cashew butter can use tahini or any smooth nut/seed butter
1 cup sugar
1/2 teaspoon baking soda
2 large eggs
1/4 cup pistachios chopped
1/4 cup dried cranberries
1/4 cup white chocolate chips
2 tablespoon chocolate chips optional

Instructions

In a large mixing bowl, combine your cashew butter, baking soda, sweetener, 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 12 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. Leftover cookies should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
TO FREEZE. To keep the cookies fresher for longer, I like to store them in a freezer-safe container and freeze them for up to 6 months. When you’re ready to enjoy them again, let the cookies thaw overnight in the fridge.

Nutrition