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.

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


  1. These look fabulous with the addition of cardamon and the the book looks so gorgeous too!

  2. Sara from projectsoiree.com on said:

    These look incredible!

  3. I think Amy’s book is my favourite cookbook, ever. I’ve read it cover-to-cover but haven’t attempted any of the desserts yet. These cookies look perfect!

    • jeanine from loveandlemons.com on said:

      I think it’s my favorite too 🙂

  4. I adore cardamom. The book is beautiful…another one to add to my Christmas list this year!

  5. Kathryn from londonbakes.com on said:

    Love the flavours and textures in these cookies; they sound like the perfect holiday cookie!

  6. Emily | the flown scissortail on said:

    Oooh this looks like such a wonderful book! Thanks for sharing!

  7. Natasha from oklastbite.com on said:

    Not that you needed to, but you extra sold me on this book. I have vegan friends and it pains me when they come over but can’t eat the treats I make, so I’ve been playing around with transitioning into vegan friendly options and your blog has been such a good gateway. Thank you for the book recommendation!

    • jeanine from loveandlemons.com on said:

      Ha, I’m so glad the blog has been helpful! I hope you enjoy the book too 🙂

  8. Krys from hungryrants.com.au on said:

    Love what’s going on here – cardamom, cranberries, chocolate, oats! These cookies sound delicious. Thinking about gifting Amy’s cookbook to some of my vegan friends…thanks for sharing!

  9. These cookies looks amazing! I love the flavor combination.

  10. These look amazing! I love the idea of combining the salty pistachios and the tart cranberries. And any cookie starring oats is an automatic fave of mine 🙂

  11. Kari from cookingwithtoddlers.org on said:

    They look so yummy!

  12. I have her book in my wish-list for Christmas and I can’t wait to have it in my kitchen!

  13. I absolutely love cardamom cookies, but these are different than the crumbly cardamom shortbreads I’ve made before, but look way better. I didn’t need convincing to get Amy’s book, but now I really can’t wait for it after seeing some of your pictures!

  14. rae from lovefromberlin.net on said:

    wow these look absolutely amazing and pretty simple to make it seems, too!

    rae of love from berlin

    • jeanine from loveandlemons.com on said:

      they were really quick and easy to make! Hope you like…

  15. Meg on said:

    These cookies look amazing, but I have a problem with oats. Can you suggest an oat substitute? Love your blog!

  16. I hadn’t heard of this cookbook before – definitely going on my Christmas List! Thanks 🙂

  17. marie on said:

    Add to my Christmas List !!

  18. I love that! Anything that’s egg free is on my list to try!

  19. Judi on said:

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

    • jeanine from loveandlemons.com on said:

      yep – definitely

  20. Kate from inspiredmood.com.au on said:

    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!

  21. ruby on said:

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


    • jeanine from loveandlemons.com on said:

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

  22. Renata Helm on said:

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

  23. Sylviegnyk on said:

    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 from loveandlemons.com on said:

      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?

  24. Teresa on said:

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

    • jeanine from loveandlemons.com on said:

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

      • Teresa on said:

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

        Happy Holidays!

  25. Victoria on said:

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

    • 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!

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