ISSUE #5: Pistachio Cranberry Cookies

This healthy alternative for typical holiday cookies from Love & Lemons has become a new household favorite. The hearty crunch from pistachio adds the perfect balance to the sweetness of dried cranberries and chocolate chips.

• 2 cups regular rolled oats
• 1 cup whole spelt flour
• 1 cup almond meal
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 3/4 cup melted coconut oil
• 3/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 cup dried cranberries
• 1/4 cup mini chocolate chips
• 3/4 cups pistachios, roughly chopped

1. 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.
2. 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.
3. Using a damp 1/4 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.