Cranberry Pistachio Chip Cookies

Cranberry Pistachio Chip Cookies

With Christmas just one week away, I thought I’d share some cookies… finally! Admittedly, I’m a little late with the holiday treats this year, but we did put up a tree (progress for us), so suffice it to say that our halls are decked! Or at least decked enough.

Since chocolate chip cookies are my favorite thing to bake, I started there and then jazzed them up with pistachios and cranberries. They’re sweet, nutty, and a little tangy – basically everything I crave in a sweet treat.

Cranberry Pistachio Chip Cookies

The dry mix of this batter is made with half almond flour, which makes these a tad healthier than your average holiday cookie and also a bit more filling. Sometimes I can sit down and eat 10 cookies, but these guys satisfy my cookie cravings after one or two.

Cranberry Pistachio Chip Cookies

Christmas came early this year and we got this new Love & Lemons-themed (Majestic Yellow) KitchenAid® Artisan® Stand Mixer. I hope you caught last week’s post where I put their Spiralizer attachment to work. This week, I used the traditional mixer attachments to make my cookies. So classic.

Cranberry Pistachio Chip Cookies Cranberry Pistachio Chip Cookies Oh, and did I mention? These cookies are vegan, which means no raw eggs, which ALSO means – cookie dough time! Seriously, my favorite part about baking cookies is getting to that step where the mix-ins get mixed in. I’ll take the bowl and a spoon and see you later 🙂

Ok, I did actually use the dough to bake a few because Jack really likes his cookies cooked!

Cranberry Pistachio Chip Cookies

4.8 from 4 reviews
Cranberry Pistachio Chip Cookies
Serves: 18 cookies
  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 1¼ cups all-purpose flour or whole wheat pastry flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • ⅓ cup soft coconut oil
  • ½ cup cane sugar
  • ½ cup brown sugar
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chips*
  • ⅓ cup chopped pistachios
  • ⅓ cup dried cranberries
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In the bottom of a stand mixer's bowl, combine the flaxseed and water. Whisk (by hand) and set aside to thicken for 5 minutes and whisk again.
  3. In a medium bowl, combine the flours, baking soda, cinnamon and salt.
  4. To the mixer’s bowl, add the coconut oil, cane sugar, brown sugar, almond milk and vanilla. Mix on high until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low after each addition, scraping down the sides of the bowl as needed. Stir in the chocolate chips, cranberries, pistachios.
  6. Use a 2-inch cookie scoop to scoop the dough onto the baking sheet. Bake 12-13 minutes or until lightly golden brown. (If using a 1-inch scoop, bake 10 minutes). Let the cookies cool on the baking sheet for 20 minutes before cooling completely on a wire rack.
*If you're vegan, be sure to get vegan chocolate chips. I like the Enjoy Life brand, they're easy to find at Whole Foods in the baking aisle.

This post is in partnership with KitchenAid®Thank you for supporting the sponsors that keep us cooking!

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Natalie on said:

    I must try these cookies soon! I love cranberry and pistachio together and have all the ingredients in the kitchen, so we’re having these real soon 🙂 Looks delicious!

  2. Ari on said:

    These look great! I love the natural Christmas colors. It reminds me of your chocolate bark, a staple in our house! I have a quick question about these cookies. If you don’t have almond meal on hand, is it possible to make them with all flour? Thanks!

    • I’m glad you like the bark!

      Yep, you can use all flour – I make a similar version with a white/wheat mix but all AP would work too if that’s what you have. I usually do 1/2 cup coconut oil in that case (I did 1/3 cup here because the almond flour contains fat).

  3. Jackie on said:

    These look delicious!
    Do you use fresh cranberries in this recipe? Would dried work as well?

    • Jackie on said:

      I made these for Christmas and everyone loved them! Thank you for posting so many vegan recipes!

      • I’m so glad everyone loved them, thank you for sharing!

  4. Kaitlyn on said:

    Wow! These look fantastic. As a big fan of dried cranberries and any sort of nut, I’m eager to try them. Thanks!

  5. Ruthie on said:

    Any chance GF flour would work!?

    • I think it would be fine, especially if you kept the almond flour in here (make sure it’s certified GF). Results might depend on the brand, but if you have one that you love, it should be fine. I’ve had good results with Pamela’s flour and also a brand called Bona Dea.

  6. Susan on said:

    These cookies sound great. I like the idea of adding something tart, because I’m not big on a lot of sweetness. I don’t have a problem with eating cookie dough using real eggs as long as they are from pastured hens, where the probability of disease is far less. This cookie dough sounds like it would be best raw… (that’s certainly how I would prefer it).

  7. Raquel on said:

    Thank you for so many vegan recipes in this blog. I only follow a couple of non-vegan bloggers and your #1. Many blessings to you and all your loved ones. Peace and Love from upstate NY

  8. naomi from on said:

    Love the added crunch of the pistacios! These look absolutely amazing! So nice for the holidays.

  9. Love the way you write about different recipes ….and your food always look delicious

  10. Carolyn on said:

    Can an egg be used instead of the flax meal? If so, how many eggs? Thanks! These look great!

    • Hi Carolyn, 2 eggs… don’t add the water, and don’t add the 1 tablespoon of almond milk.

  11. Gaby Dalkin on said:

    Looks SO good and SO festive!

  12. Claire on said:

    I can’t eat coconut. Can I use olive oil or some other type of oil ? Thank you, making these tomorrow.

    • Hi Claire, you can use butter or olive oil.

      • Claire on said:

        Thank you, they are delicious !

  13. Aria on said:

    wow!!! This recipe looks so nice, I like all the images of your post, especially Love your food photography as well!!

  14. tom on said:

    thanks for this post.

  15. Jocy on said:

    Hi Jeanine! Can I use Stevia (powder) instead of sugar? In case it is possible, in wich proportion?
    Thank you! =)

    • Hi Jocy, the powder would not be a 1:1 replacement because it would change the texture pretty significantly. However, I’d recommend using Truvia’s baking blend – it’s a mix of stevia plus some regular sugar (altogether much lower in sugar than normal sugar). You can use the same amount and the texture should come out fine.

      Hope that helps!

      • Jocy on said:

        Thank you so much Jeanine! 🌻

  16. Amanda on said:

    Delicious. Thanks for the recipe!

  17. on said:

    Wow. Now this is exactly what my kids need!

    Thank you!


  18. Crab Dynasty on said:

    Love the combination of cranberry and pistachio, sometimes we like to mix in a bit of cardamom as well.

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