Pistachio-Crusted Chewy Chocolate Chip Cranberry Cookies
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Recipe type: cookies, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Gluten-free, vegan, chewy cookies filled with chocolate chips, cranberries, and pistachios.
Ingredients
  • 6 tablespoons filtered water
  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds, ground
  • 2 cups almond flour
  • 3 tablespoons garbanzo bean flour (any bean flour will do)
  • 3 tablespoons coconut flour
  • ¼ cup chopped green pumpkin seeds (pepitas)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼-1/2 teaspoon ground cinnamon, to taste
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons organic coconut oil, melted
  • 4 tablespoons maple syrup
  • 1½ tablespoons blackstrap molasses
  • ½ cup shelled and chopped pistachios
  • 4 ounces dark chocolate chunks (I chopped my favorite dark chocolate bar)
  • 2 tablespoons dried cranberries
Instructions
  1. Soak the chia seeds and flax seeds in the filtered water for about 20 minutes to create a gel. (This acts as an egg.)
  2. Preheat oven to 325ºF.
  3. In a large mixing bowl, whisk together the flours, pumpkin seeds, baking soda, salt, and cinnamon until combined and any lumps in the flours are broken up.
  4. In a small mixing bowl, combine the chia and flax mixture, vanilla extract, coconut oil, maple syrup, and molasses.
  5. Make a shallow center in the dry ingredients to pour the wet ingredients into.
  6. Fold and mix all dry and wet ingredients together until a thick dough forms. (You may need to add a tablespoon of water in a time to combine if it's too dry.)
  7. Stir in the chopped chocolate chunks or chocolate chips and dried cranberries.
  8. Use a tablespoon to scoop the cookie dough into a ball and roll in the palm of your hands to make it round.
  9. Roll this ball into the finely chopped pistachios, placing one side down and pressing the pistachios into the dough. Turn it over and have the pistachio crumbs be the "top" of your cookie.
  10. Next, set each cookie dough ball on a baking sheet lined with parchment paper or a silicon baking pad. Push down on the top of the dough ball to flatten. Leave at least 1½-2 inches in between the cookies.
  11. Put the baking sheet in the freezer for about 5 minutes, until chilled.
  12. Bake for 15-20 minutes, or until golden brown. (After 10 minutes, you'll want to start watching them closely.) Transfer the cookies to a cooling rack.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/pistachio-crusted-chewy-chocolate-chip-cranberry-cookies/