I LOVE, LOVE, LOVE cookies; all kinds of cookies. NO cookie will ever be left uneaten in my house. So I am always on the lookout for new cookie recipes to try. If I can find recipes for healthy cookies, SWEET!! Even better.
Since I had some leftover peeled pistachios from when I made my chocolate pistachio bites Chocolate Pistachio Bites I decided to look for a cookie recipe that would use those up. As you are probably well aware by now, I hate to throw food away. I will ALWAYS come up with delicious ways to use up my leftovers if I can (all hail to the Queen of Leftovers). When I came across this recipe, it was just perfect. It would use up my leftover pistachios and it has cranberries, which I also love. So it is actually a very a healthy cookie recipe. How could I not make them, right?! 🙂 Not only did I find a new, creative way to use my pistachios, but I also had some left over lemon glaze that I was able to top my cookies with, to make them really pop and come to life.
Cranberries, like pistachios, are loaded with health benefits. Both are packed full of fiber, vitamins and minerals. One cup of cranberries contains about 16% of the daily recommended intake of fiber and about 19% of the recommended amount for Vitamin C. Because cranberries are so high in Vitamin C, they are also good for the immune system and help prevent or lessen the effects of diseases and illnesses. Cranberries also contain a ton of anti-inflammatory agents as well as a host of anti-oxidants, which help prevent cancer. As far as fruits go, cranberries rank among the lowest for sugar content. They also contain a lot of manganese, which helps regulate the body’s blood sugar levels too. So by making cookies with BOTH cranberries and pistachios, I also made a very healthy snack that I do not have to feel guilty about eating. The only problem I have with these cookies, is NOT eating them all up at once.
Cranberry Pistachio Cookies
1 cup almond flour meal – I used some of my flour from Living Tree Community Foods Organic Foods More Treats from Living Tree Community Foods
1 cup almond flour
1 cup reg. flour
1 cup sugar
1 cup coconut oil, melted
1/2 cup chopped pistachios
1/2 cup dried cranberries, chopped
1 tsp baking soda
2 tsp vanilla
lemon glaze, optional
2 cups powdered sugar
2 TBSP milk
1 TBSP lemon extract
Mix everything together and drizzle over your favorite cookies or cakes.
Preheat the oven to 350 * F
Combine the flours, almond meal and baking soda together and set aside.
Mix the eggs, sugar, and vanilla together in a mixer, then slowly add the melted coconut oil, and continue to mix until everything is well blended.
Add the flour mixture 1/2 at a time. Mix everything together just enough to make sure all the ingredients are thoroughly combined. Once the liquids and the flours are combined to make the cookie dough, add the chopped pistachios and cranberries, and fold into the dough.
Make cookie balls of about 1 TBSP each and place them on an ungreased cookie sheet, about 2 inches apart. I like to flatten my cookies down a bit once they are placed on the cookie sheet. Bake for about 12-15 minutes, or until the cookies are lightly golden around the edges.
Once the cookies are removed from the oven, let them cool for about 5 minutes, then place them on a cookie rack, allowing them to cool completely, before icing them (if you choose to use icing). I had some leftover lemon glaze that was a perfect flavor combination for these already delicious cookies.
At last – Cookie Time! Try stopping at only one or two or three. 🙂 Enjoy!