cookies

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.