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Cranberry Pistachio Cookies
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Cranberry Pistachio Cookies (gluten free, vegan)

Cranberry Pistachio Cookies - perfectly festive cookies for your holidays! Cookie exchange anyone? These cookies are crispy on the outside, chewy on the inside and are gluten free, oil free and vegan!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings: 24 cookies
Calories: 120kcal



  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
  • In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
  • Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
  • Stir in the cranberries and pistachios and mix well.
  • Scoop out 1-2 tbsp of dough and place onto the parchment lined cookie sheet. Leave at least a couple inches in between each scoop of dough because these cookies will spread.
  • Bake for 9-11 minutes until golden brown and starting to firm up.
  • Transfer to a cooling rack to continue to cool completely. Cookies will continue to firm up as they cool.
  • Enjoy!


The dough will be sticky and wetter than traditional cookie dough.


Calories: 120kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Calcium: 70mg | Iron: 1.3mg