Pistachio Cranberry Cookies

Pistachio Cranberry Cookies / @loveandlemons #vegan

I made a half batch of these cookies, which was clearly a mistake. I ate the last one for breakfast this morning and I could really go for another one right about now. Chewy, oaty, nutty… slightly sweet and warmly spiced… it’s the kind of cookie that’s just healthy enough to get by as breakfast but would be even more perfect as a 2pm snack. If only…

Pistachio Cranberry Cookies / @loveandlemons #vegan Pistachio Cranberry Cookies / @loveandlemons #vegan

This recipe is just slightly adapted from Amy Chaplin’s book At Home in the Whole Food Kitchen, which is hands down one of the most beautiful cookbooks I’ve ever held. I’ve been a fan of Amy’s for the longest time – among other things (like being Natalie Portman’s private chef), she’s the former executive chef of Angelica Kitchen, a vegan restaurant in NYC that I’ve adored for years. The book is full (really full) of vegan and vegetarian whole food recipes and ideas. Some great basics like miso mayo, homemade curry powder, and homemade kimchi to brownies, cakes, pies, stews, curries, pastas, and beautiful noodle bowls.

At Home in the Whole Food Kitchen by Amy Chaplin

One page is prettier (and more delicious looking) than the next – I had a hard time deciding which pages to show you but here are just a few of my favorites.

At Home in the Whole Food Kitchen by Amy Chaplin At Home in the Whole Food Kitchen by Amy Chaplin

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.


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Rate this recipe (after making it):  

  1. Rose

    Hi there, I made these cookies and I’m sorry to say I’m not a fan. Too sweet and an almost mealy, dry texture. Won’t be making them again.

  2. Victoria

    Can you suggest any substitute for the almond meal? I have everything else on hand and would love to make these!

    • Jeanine Donofrio

      Hi Victoria, I’m not sure because almond meal is so different than other flours. I think another nut-meal would work – I make my own by blending almonds, pecans, pistachios, etc, in the blender until it becomes a fine meal (just don’t blend too much or it’ll turn into nut butter). Hope that helps!

  3. Teresa

    Oh gosh! These sound amazing and I’d love to try them. Any suggestions on how to make these gluten free?

    • jeanine

      I *think* they might work with oat flour – and/or they’d probably definitely work with a nice GF blend like Pamela’s.

      • Teresa

        I’ll try Pamela’s. Thanks for taking the time to answer back.

        Happy Holidays!

  4. Sylviegnyk

    This looks awesome, but on a side note, I also find the mixing bowl to be very cute ! Can you tell what brand it is? I love the vintage look of it !
    Thank you and thank you for an amazing website !

    • jeanine

      Thanks! I’ve had it for a long time – it’s from Crate and Barrel (part of a set of 3 nesting bowls), but I got them 8 or so years ago so I’m pretty sure they don’t carry them anymore, maybe check Etsy?

  5. Renata Helm

    Have to say, i bought the book! Hahahah can’t wait for it to arrive. Awesome tip <3

  6. ruby

    Can I substitute whole wheat pastry flour for the spelt flour?


    • jeanine

      yep, there’s not too much flour in here altogether so I’m sure ww flour will work just the same…

  7. Kate from inspiredmood.com.au

    These look amazing! Thank you for the recipe Jeanine, I think I’ll make these for Christmas 🙂 It’s great to find a sweet treat without too much added sweetness. Beautiful photos too!

  8. Judi

    I wonder if I can substitute all purpose flour for the spelt? Do you know?

    • jeanine

      yep – definitely

  9. marie

    Add to my Christmas List !!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.