Dairy Free Gluten & Grain Free Paleo Specific Carbohydrate Diet Vegan

Pistachio, Cranberry & Orange Cookies

Name: Pistachio, Cranberry & Orange Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups Almond Flour; 2 tbsp Coconut Flour; 1/2 tsp vanilla extract; 1/4 cup coconut oil; 2 tbsp honey (or maple syrup); 2 tbsp orange juice; 1 1/2 tbsp orange zest; 1/3 cup chopped pistachios; 1/3 cup dried cranberries* (roughly chopped)

2 Comments

Jump to Recipe - Print Recipe

These Pistachio, Cranberry & Orange Cookies are thinly cut cookies are packed with chunky pistachios, chewy dried cranberries and sweetened with orange. They are easy to make and completely grain free! These cookies are Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, SCD Legal.

So this is officially the 7^th cranberry and orange recipe I have shared on this site, safe to say I’m a bit obsessed? There is just something about the combination of sweet oranges and tart cranberries that I can’t seem to get enough of.

The base of these cookies is the same as my Lemon Cookies, not exactly original but when you find a cookie recipe that works, why mess with it? In this version I have swapped the lemon for orange juice and zest and included some chunky texture in the form of chopped pistachios and dried cranberries.

I highly recommend using sugar free dried cranberries, but if you are unable to find any (I have yet to find any in stores) then you can make your own using fresh cranberries. Toss the berries in a splash of oil and bake them in the oven for about 30 minutes until they become shriveled. Due to the short baking time they aren’t going to be anywhere near as chewy as dehydrated cranberries, but for this recipe they will work just fine.

I love the colours in these Paleo Cranberry & Pistachio Cookies, and if it wasn’t the middle of February they would be perfect for Christmas. I like using a ribbed cookie cutter to shape the cookies, but you could also just cut them into simple squares using a knife, there is no need to get fancy.

Due to the amount of coconut oil in this recipe, I find that the edges of the cookies burn quite quickly. I definitely recommend keeping an eye on them in the oven, and flipping any over that look like they are browning too quickly.

Store the Paleo Cranberry & Pistachio Cookies in an airtight container for up to 5 days. I prefer to keep them in the fridge as I find they stay chewy for longer.

Here are a few other cookie recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!