Santa’s plate of cookies is going to get a little fuller with these Cranberry Pistachio Cocoa Cookies!
With only 10 days until Christmas Day, I need to get serious about the cookie situation in my house! While I’ve been baking throughout November and December, I’ve been sharing most of my baked treats with family, friends and recipe testers. So I don’t have my usual stash in my freezer! How could I let this happen!?!?
I love having a variety of cookies stored in my freezer this time of year. A tray of cookies is always a great last-minute dessert or hostess gift (or late night snack for you and your husband 😉 ). So my task for this weekend is to hunker down in the kitchen, go through my baking list and churn out lots of cookies!! I make this sound like a chore, but for me, it’s really the best way to spend a Saturday! 😉 And I hear there might be snow, so it will feel extra Christmassy!
While there are a few of my own recipes on the baking list, like these peanut butter balls and date squares, I’m really eager to try a few recipes from some fantastic food bloggers that I follow. If you’re interested in what I’m making, I’ll be sharing my kitchen creations on Instagram stories this weekend!
In the meantime, I should probably tell you a little bit about these Cranberry Pistachio Cocoa Cookies. They’re a new recipe for me this year, and quickly becoming a favourite. (I’ve made them 5 times already!) These cookies are on the healthier side, filled with clean ingredients like whole wheat flour, oats, olive oil, cocoa, honey and almond butter. But they’re sweetened up a little bit with dark chocolate almond milk, which, by the way, I’m loving these days. This almond milk is sweetened, so it’s higher in calories than unsweetened almond milk, but it’s a great alternative to dairy milk and adds a little extra sweetness to recipes.
These Cranberry Pistachio Cocoa Cookies have a cake-like texture, but aren’t overly sweet, which really lets the taste of the cocoa shine through. The cranberries and pistachios add some tart flavour and crunch (not to mention festive colors). And they are dipped in dark chocolate, so there’s an added decadent touch!
I love these cookies because they are big, chunky and a little bit messy, just like eating a piece of crumbly chocolate cake! These have very little refined sugar and you get your fix of fibre with the oats and pistachios. So I’m betting Santa is going to love finding these on his plate Christmas Eve!
As we get into the single digit countdown to Christmas, I hope you find time this weekend to relax and get through your to-do list. And I hope you’re to-do list includes making a batch of these cookies! 😉Print
Cranberry Pistachio Cocoa Cookies
Santa will be pleased to find these Cranberry Pistachio Cocoa Cookies on his plate this year! These cookies taste like little cocoa cakes, but are made with clean ingredients like whole wheat flour, oats, cocoa, olive oil, honey and almond butter, and packed with cranberries and pistachios.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus time for cookies to cool and set)
- Yield: 20 cookies
- Category: Dessert
- 1/2 cup extra virgin olive oil
- 1 egg
- 2 tbsp almond butter
- 2 tbsp honey
- 1/3 cup dark chocolate almond milk
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
- 3/4 cup mini dark chocolate chips
- 1-1/2 tbsp coconut oil, virgin and cold-pressed
- Crushed pistachios for topping
- Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together the oil and egg until it thickens. (This should only take 15-20 seconds). Add in the almond butter and honey and whisk until well combined. Stir in the almond milk and vanilla.
- In a large bowl, stir together the flour, oats, cocoa, baking soda and salt until well combined. Add in the wet mixture and stir until the dry ingredients are incorporated. Don’t over-mix. Stir in the cranberries and pistachios.
- Use a 1-tablespoon cookie scoop to scoop heaping amounts of batter onto the prepared baking sheet. This should yield 20 cookies. Flatten the cookies slightly with your hand or a spoon. Bake for 9-11 minutes.
- Remove from the oven and let cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
- Line a baking sheet with wax paper. Melt the chocolate and coconut oil over low heat, stirring often until the chocolate is smooth. Take one cookie and dip half of it in the chocolate. Let the excess chocolate drip off before placing the cookie on the prepared baking sheet. Sprinkle the chocolate side with crushed pistachios before the chocolate dries. Repeat with each cookie.
- Place the cookies in the fridge for 30 minutes, or until the chocolate has set. Store on the counter in an airtight container and eat within 2-3 days, or freeze for later enjoyment!
- If you don’t have dark chocolate almond milk you can use sweetened or unsweetened original almond milk. Just note that the cookies may lose a bit of sweetness.