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Chocolate dipped cranberry pistachio cookies arranged on a wire rack.

Cranberry Pistachio Cookies (Dairy-Free)

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  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 90 minutes
  • Yield: 26-28 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Cranberry Pistachio Cookies are soft and chocolatey with crunchy pistachios, chewy dried cranberries and dark chocolate chunks. They’re perfect for the holidays or any time of year!


  • 1/2 cup extra virgin olive oil
  • 1 large egg
  • 1/4 cup coconut sugar
  • 2 tablespoons almond butter, room temperature
  • 2 tablespoons honey
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped raw pistachios
  • 1/2 + 3/4 cups dairy-free dark chocolate chunks or chips (divided)
  • 1 1/2 tablespoons virgin, cold-pressed coconut oil
  • 1/4 cup crush raw pistachios (for topping)


  1. Preheat oven to 375F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the oil and egg until thickened. Whisk in the sugar, almond butter and honey, followed by the almond milk and vanilla.
  3. In a separate small bowl, whisk or sift together the flour, cocoa, baking soda and salt. Gradually add to the wet mixture and stir until a thick dough forms.
  4. Fold in the cranberries, pistachios and 1/2 cup of chocolate chunks.
  5. Using a cookie scoop, place mounds of the cookie dough on the prepared baking sheet about two inches apart. Flatten the cookies with the back of a spoon or your fingers. Bake for 8-9 minutes.
  6. Remove from oven and let cool on the pan for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.
  7. Line the same baking sheet with wax paper. Add the remaining chocolate chunks and coconut oil to a small microwave safe bowl and microwave in two 30-second intervals, stirring in between and after until smooth. Dip the cookies in the chocolate, place them on the baking sheet and sprinkle with crushed pistachios. Let them firm up in the refrigerator before storing.
  8. Store covered at room temperature for 2-3 days, or freeze for up to 3 months.


  1. I normally use dutch-processed cocoa in these cookies for its darker colour and smooth flavour. You can make them with natural cocoa, just note the cookies will have a lighter colour and the cookie dough will be softer and stickier.
  2. You can chop your pistachios with a knife or place them in a resealable bag and use a rolling pin to break them up. To crush the pistachios into a fine texture, you can use the rolling pin method or just pulse them in the blender or food processor.
  3. I use a 1.5-inch cookie scoop to measure out the cookie dough, which results in about 26-28 cookies. If you don’t have a cookie scoop, you can just use a tablespoon.
  4. The cookies don’t spread very much so you’ll need to flatten them with a spoon, fork or your fingers before baking them.
  5. The total recipe time includes time to bake two batches of cookies and let them cool before dipping in chocolate.
  6. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.