Tag Archives: cranberries

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.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.

Paleo Roasted Brussels Sprouts Salad

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you’ll want for every holiday dinner!

Paleo Roasted Brussels Sprouts Salad

Salads are an all-year-round favorite meal for me. During the summer, it’s all about raw and cold veggies, and in the colder months, I love to throw together anything warm, comforting, and roasted. This Paleo Roasted Brussels Sprouts Salad is the best of both worlds because you can eat it cold or warm and it’s delicious either way.

I actually ate a similar salad to this at a local seafood restaurant in Long Beach, and I loved it so much that I was determined to recreate it at home. I’m excited that it actually turned out better than the restaurant version, probably because it’s lower in sugar, uses fresher ingredients, and most importantly, made with high quality oils that are hard to come by when you dine out.

Paleo Roasted Brussels Sprouts SaladI don’t usually like fruits in my salads but these dried cranberries complement the slightly bitter brussels sprouts so well and really brighten up this dish, both in appearance and in flavor. Roasting the brussels sprouts gives the salad a much deeper and smokier flavor than marinating them raw, which is how I’ve seen other brussels sprouts salads get made.

I really enjoyed this Paleo Roasted Brussels Sprouts Salad right after making it when it was warm, but the leftovers were also really delicious as the flavors melded together even more in the fridge. I suggest you make a double batch because you’ll want to eat it again and again. I plan to cook it many times this winter because it also make a great holiday side dish!

Paleo Roasted Brussels Sprouts SaladPaleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Paleo Roasted Brussels Sprouts Salad

Course: Salad
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jean Choi

This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you'll want for every holiday dinner!

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Ingredients

  • 1 lb brussels sprouts ends trimmed
  • 1 tbsp coconut oil
  • 1/4 cup sliced almonds
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries
  • 2 stalks green onions chopped
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1/2 tsp maple syrup Omit for Whole30 or RESTART
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.

  2. Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.

  3. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. 

  4. Remove from the oven and transfer to a separate plate to keep from browning further.

  5. Raise the oven temperature to 400 degrees F.

  6. Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.

  7. Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.

  8. While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.

  9. Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.

  10. Season with more salt and pepper, if needed.

  11. Serve warm or cold.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.

Cranberry Chocolate Chip Cookies (Paleo, Egg-free)

Cranberry Chocolate Chip Cookies (Paleo, Egg-free)Oh hi! Merry Christmas Eve!! I haven’t posted in almost 2 weeks. It’s been sorta hectic around here. My parents got here a few days ago from South Korea for the holidays (yay!!), so I’ve been busy with life stuff like cleaning the apartment, cooking up a storm, and taking them around the bay area for all the touristy activities. But I’m back now just in time with a seriously delicious cookie recipe that is grain-free, egg-free, and gluten-free.

I have so. much. cranberries in the freezer. I bought way more than I should since they are so bright and festive this time of year, and I’ve been using them for decorations like cranberry and popcorn garlands for the tree and cranberry candle centerpieces (Pinterest runs my life, clearly). Since my dad loves sweets, I thought this was the perfect opportunity to make a healthy treat out of some of the leftover cranberries.

And cranberries and chocolate make such a great combo.

Cranberry Chocolate Chip Cookies (Paleo, Egg-free)
As with any baking recipe, remember to follow the directions carefully. Make sure to combine the dry ingredients and wet ingredients separately before combining them.

3 Cranberry Chocolate Chip Cookies (Paleo, Egg-free)
I like the crunchiness of the walnuts in these cookies, but you can leave them out and they’ll still be delicious. They are perfect for the holidays and the cranberries give them a beautiful color!
Cranberry Chocolate Chip Cookies (Paleo, Egg-free) Cranberry Chocolate Chip Cookies (Paleo, Egg-free)


Whether you celebrate Christmas or not, I hope you have a great holiday with your loved ones. I’ll be cooking a big Christmas Eve dinner for my family tonight and the menu includes my prosciutto “cheese” stuffed mushrooms, a crown of lamb, roasted beets & yams & carrots, bacon brussels sprouts, and a lemon custard pie (recipe to come!). Off I go cooking!

Merry Christmas, everyone!!

Cranberry Chocolate Chip Cookies (Paleo, Egg-free)

Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Author: Jean Choi
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Ingredients

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1 tbsp coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened dark chocolate chips
  • 1/3 cup fresh or frozen cranberries, roughly chopped
  • 3 tbsp chopped walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a bowl combine almond flour, salt, baking soda, and cinnamon.
  3. In another mix together coconut oil, maple syrup, coconut milk. and vanilla extract.
  4. Add the combined wet ingredients to dry, and mix well.
  5. Add chocolate chips, cranberries, and walnuts and combine.
  6. Line a baking pan with parchment paper or a Silpat mat, and drop the dough by the tablespoon so it makes about 16 cookies.
  7. Flatten them slightly, and bake for about 11 minutes until you see the bottoms browning a bit.
  8. Take out of the oven and let them cool completely so they firm up enough to handle.

Paleo Gluten Free Vegan Cranberry Chocolate Chip Cookies