Pistachio Cranberry Cookies
Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin, ©2014 by Amy Chaplin. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com
Serves: 16 cookies
  • 2 cups regular rolled oats
  • 1 cup whole spelt flour
  • 1 cup almond meal
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¾ cup melted coconut oil
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup dried cranberries
  • ¼ cup vegan mini chocolate chips
  • ¾ 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 ¼ 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. Store leftover cookies in an airtight containerl in warm weather, store them in the fridge.
Amy's original recipe calls for ½ cup golden raisins instead of the cranberries and chocolate chips. Let raisins soak in boiling water for 10 minutes to plump up before adding to the cookies.

She also added the zest of 1 orange, which I skipped.
Recipe by Love and Lemons at https://www.loveandlemons.com/pistachio-cranberry-cookies/