Cranberry Pistachio Cookies
These cookies contain one-half teaspoon of honey each. Some dried fruit, like cranberries, also contain added sugar (otherwise they would be too tart for your taste buds) - but you don't need to add a ton of dried cranberries to get the job done. This entire recipe calls for one-quarter cup of dried cranberries, which have a combo of both natural and added sugars. Plus, they count towards your daily recommended fruit intake - a double win!
- 3/4 cup whole wheat flour
- 3/4 cup rolled oats
- 1/4 cup pistachios, crushed
- 1/4 cup dried cranberries
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 pinch of sea salt
- 2 tablespoons coconut oil, melted
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup honey
- Preheat oven to 325 degrees F.
- Whisk together all dry ingredients in medium bowl.
- In a separate larger bowl, mixed together the melted coconut oil (can melt by simply placing in microwave for 10-15 seconds), egg, vanilla extract, and honey.
- Add the dry ingredients into wet ingredient bowl and whisk until combined. Fold in the pistachios and dried cranberries. (Note: I crushed my pistachios by pulsing in a food processor.)
- Drop small spoonfuls of cookie dough onto baking sheet (sprayed with nonstick cooking spray). Flatten each cookie slightly with spoon.
- Bake for 12-15 minutes. Let cool for 5-10 minutes. To store, keep in tightly sealed container.
- Recipe by Angie Asche, R.D., of Eleat Sports Nutrition.
Per serving: 80 kcal cal., 2 g fat (1 g sat. fat), 10 mg sodium, 1.5 g fiber, 7 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet