Cranberry Pistachio Cocoa Cookies

Cranberry Pistachio Cocoa Cookies

5 from 2 reviews

Cranberry Pistachio Cocoa 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.




  1. Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and let cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
  6. 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.
  7. 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!


  1. 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.

Keywords: cookies, cocoa, cranberries, pistachios, Christmas