Cranberry Pistachio Cookies
I made these cranberry pistachio cookies for our Christmas in New York City last year, and they went fast. They are slightly crisp on the outside, but very tender chewy inside. So in love with this combination!
The large batch of cranberry pistachio cookies I brought didn’t last past a couple of days, so this year I’ll double the recipe and make half with crystallized ginger and walnuts. I’m also rolling up a batch of gingerbread bliss balls, and I’ll buy sugar cookies from a local bakery that makes really yummy vegan ones. Yah!!
More Holiday Cookie Recipes Here and Treats Here
Christmas cookies were a big tradition in our family. When I was growing up my mom would make a HUGE variety. After being a mom myself, and knowing how much effort goes into it, I have no idea how she did this every year.
I baked up a smaller variety when my own daughter was growing up, still lots of work, but it really was so much fun making cookies with her! Nowadays I make just a few different types, but we enjoy them… maybe too much. 😂
Ok, this photo isn’t about cookies, but is from our NYC Christmas. Go to Dun-Well Doughnuts , and before you eat them all please mail me some too!! You’re not going to believe they’re vegan!
And after that brief commercial interlude of sweet longings, we’re back to our regularly formatted programming. (No that wasn’t a sponsored ad, although I would take payment in the form of their donuts! lol)
Cookie making as a vegan is different, but my baking enjoyment has actually expanded. It’s fun veganizing old recipes, but I’m also creating new ones. This cookie dough was one of my first, and it is so easy to customize.
One thing to note… the dough will look too dry at first, and you may be tempted to add more liquid. Don’t or the cookies will turn out oily. It will come together, honestly, and the photo below is what it will look like. As you can see, the cookie dough forms perfectly.
And speaking of which… raw cookie dough tastes sublime, so definitely make some bliss balls from them too!!
P.S. Head over to the my Luscious Chocolate Chip Cookies recipe. I made these cranberry pistachio cookies from the dough base, and there is lots of helpful information on that post.
Cranberry Pistachio Cookies
Print RecipeIngredients
- 3 tablespoons warm water
- 1 tablespoon flaxseed meal
- 1 cup all purpose flour or 1 to 1 gluten-free flour
- 1/2 cup bread flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 teaspoon ground cinnamon or 1/2 tsp. pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 4 tablespoons vegan stick butter*
- 3 tablespoons coconut oil, softened or 2 TBSP melted
- 1/3 to 1/2 cup coconut sugar or organic cane sugar
- 1/3 cup organic brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2/3 to 3/4 cup dried cranberries
- 1/3 cup chopped pistachios
Instructions
To make the flax egg, stir flaxseed meal and water in a small bowl and set on counter for 15 minutes.
In the meantime preheat the oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.
Stir up the flours a bit, and then spoon the flour into the measuring cups; level off the top with a knife. This will help ensure that you don't use too much flour, and it really does make a huge difference.
Pour the measured flours into a medium bowl, along with the baking soda, baking powder, spice (if using), and sea salt; whisk until combined and set aside.
Cut up the vegan butter into little cubes and place it in a medium mixing bowl along with the oil and sugars. Cream on medium speed until combined, 1 1/2 to 2 minutes. Stir in the flax egg and vanilla extract.
Add the flour mixture and beat on low speed just until combined. It will look dry and crumbly, but it'll come together. When the flour is almost mixed in and looking too dry, this is when I fold / mix the dough with a flexible spatula.
Fold your preferred add-ins to the dough until combined. Don't over stir or knead though, because it will make the cookies oily.
Scoop the dough by rounded 1 tablespoonfuls 1 1/2 to 2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, or until edges are lightly brown and tops look set.
You can also make "monster" cookies by using 3 rounded tablespoonfuls for each cookie. You'll need to increase the baking time to 14-16 minutes. Remove pan to a cooling rack, and let cookies cool for 7-10 minutes on the pan before removing them to a wire rack to cool completely
Store in an airtight container for 3 to 4 days, or in the fridge for a week.
Notes
* I love the taste of Miyoko's Kitchen European Style Cultured Vegan Butter. It is a bit expensive, but the taste is absolutely amazing! Earth Balance Soy Free Buttery Sticks is a great inexpensive option.
To make these cookies gluten free, use 1 1/2 cups 1 to 1 baking flour.
2 Comments
rebecca
December 26, 2017 at 9:02 am
these look delicious!! merry christmas, katherine!!! i miss yo! 😘😘😘
Katherine
December 28, 2017 at 6:53 am
Merry belated Christmas to you also, and thank you! You must be home right now, and I bet you have lots of snow. I know you’ve got the cold… we have that too.
I made this again and added chocolate chips and chunks of crystallized ginger (ginger chunks remind me of your InstaStories, which I really miss!) to one half, and the other had pumpkin spice, dried cranberries, and walnuts. Really delish
Here’s wishing you a very wonderful New Year’s Eve and amazing new year!!