These yummy and crunchy Cranberry Pistachio Paleo Chocolate Cookies are a delicious and decadent addition to your holiday dessert table!
I made these Cranberry Pistachio Paleo Chocolate Cookies on a whim to send out as holiday gifts to my friends and family, and thank goodness I did. I took one bite of these cookies and they are so delicious and amazing, and has the perfect amount of crunch from the pistachios. I probably would’ve have finished the whole thing in one sitting if I didn’t have to pack them up and ship them out.
Cranberry Pistachio Paleo Chocolate Cookies Recipe
I honestly didn’t give these cookies much thought when I first started making them and wasn’t even planning to share them with you. I just saw that I had pistachios and dried cranberries in my pantry and decided that they would go great together in cookie form. So I tested out a batch and I couldn’t believe how yummy they turned out, so I made 2 more batches to share them for the holidays (and the recipe with you!).
Sea Salt Makes Sweets Better!
I love adding flaky sea salt to dessert recipes. The flavor and the texture they give are just the best, and I highly recommend you sprinkle some on these cookies to really let the tastes of cranberries and pistachios shine. It also gives such a festive, holiday look, and they remind me of light snowfall.
If you looking for gluten and grain free cookies that are a bit more special and fun than your regular old sugar cookies or chocolate chip cookies, you’ll love these Cranberry Pistachio Paleo Chocolate Cookies. Hope you enjoy!
Cranberry Pistachio Paleo Chocolate Cookies
Ingredients
- 1 cup blanched almond flour
- 1/4 cup cacao powder
- 1 tbsp + 2 tsp coconut flour
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut oil melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup raw pistachios
- 1/2 cup dried cranberries
- Flakey sea salt, for garnish optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt.
- In a separate bowl, whisk together coconut oil, egg, and vanilla extract.
- Pour wet ingredient into dry ingredient, and stir together until well mixed.
- Fold in pistachios and cranberries.
- Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
- Bake for 12-13 minutes, until golden brown.
- If using, top each cookie with a pinch of flaky sea salt. Cool completely (at least 15 minutes) before removing from parchment paper.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Yum! Love pistachios and cranberries in cookies! Do you think you could leave out the cocoa powder in these?
I wouldn’t, as it would change the texture of the cookies. I suggest substituting with more flour if you want to leave it out.