Pistachio Cranberry Cookies That Will CHANGE Your Winter Baking!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the pistachios, dried cranberries, chocolate chips, oats, and coconut flakes until evenly distributed.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store cookies in an airtight container at room temperature.

Cooking Techniques

Spice Level:

Allergens