Paleo Cranberry Pistachio Chocolate Cookies


These yummy and crunchy Paleo Cranberry Pistachio Chocolate Cookies are a delicious addition to your holiday dessert table!

Paleo Cranberry Pistachio Chocolate Cookies

I made these Paleo Cranberry Pistachio 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.

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!).

Paleo Cranberry Pistachio Chocolate Cookies

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 Paleo Cranberry Pistachio Chocolate Cookies. Hope you enjoy!

Paleo Cranberry Pistachio Chocolate CookiesPaleo Cranberry Pistachio Chocolate Cookies

Paleo Cranberry Pistachio Chocolate Cookies

Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 17 minutes
Servings: 24 cookies
Author: Jean Choi

These yummy and crunchy Paleo Cranberry Pistachio Chocolate Cookies are a delicious addition to your holiday dessert table!

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, stir together almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt. 

  3. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. 

  4. Pour wet ingredient into dry ingredient, and stir together until well mixed.

  5. Fold in pistachios and cranberries. 

  6. Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly. 

  7. Bake for 12-13 minutes, until golden brown.

  8. If using, top each cookie with a pinch of flaky sea salt. Cool completely (at least 15 minutes) before removing from parchment paper.

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Gluten Free & Paleo Cranberry Pistachio Cookies

2 thoughts on “Paleo Cranberry Pistachio Chocolate Cookies

    1. Jean Choi Post author

      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.

      Reply

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