Pistachio-Crusted Chewy Chocolate Chip Cranberry Cookies. How’s that title for some alliteration? I have a huge sweet tooth, I admit, but I also try to satisfy my sweet tooth while nourishing my body at the same time. These cookies are sweet, chewy, and satisfying, but they’re secretly healthy too. They’re perfect to give as a gift this holiday season (I’ll show you some DIY gifting ideas at the end of the post!)–they’re gluten-free, grain-free, and vegan, so even those on special diets can enjoy them!
These aren’t just your everyday chocolate chip cookies, these little beauties have a healthy twist. The pistachios, chia seeds, flax seeds, and almond flour are all great sources of fiber, plant protein and healthy fats, especially from the omega-3 rich chia and flax seeds. The dark chocolate contains antioxidants–use a higher quality chocolate because they’re richer in these nutrients.
- 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
- Soak the chia seeds and flax seeds in the filtered water for about 20 minutes to create a gel. (This acts as an egg.)
- Preheat oven to 325ºF.
- 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.
- In a small mixing bowl, combine the chia and flax mixture, vanilla extract, coconut oil, maple syrup, and molasses.
- Make a shallow center in the dry ingredients to pour the wet ingredients into.
- 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.)
- Stir in the chopped chocolate chunks or chocolate chips and dried cranberries.
- Use a tablespoon to scoop the cookie dough into a ball and roll in the palm of your hands to make it round.
- 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.
- 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.
- Put the baking sheet in the freezer for about 5 minutes, until chilled.
- 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.
Wrapping Ideas
- You’ll need: A colorful ribbon or string, clear cellophane wrap/gift bag or a mason jar, a gift tag, and these cookies!
- If you’re using cellophane wrap, stack the cookies in the center of the wrap; otherwise, place your cookies in the bag or mason jar.
- Tie with the ribbon and place your gift tag (with the name of someone special who will be receiving these) around the top to secure the bag or cellophane from unwrapping.
- If using a mason jar you can simply tie around after you’ve topped the jar (as pictured).
- Share!
I hope you all enjoy these as much as I’ve been enjoying them. (Hey, I have to recipe test right?) Visit me at Nutrition Stripped for more holiday treat ideas!
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Love this recipe but I have a family member who’s deathly allergic to coconut. Can you think of a healthy alternative to the coconut oil?
Any oil you have on hand should work.
Hi
Any sub for the bean flour? Mixing these up now, with or without it.
Thanks
Hi Sheri, you can use brown rice flour or quinoa flour- it will be similar!