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Cranberry Pistachio Cookies

Cranberry Pistachio Cookies


  • 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


  1. Preheat oven to 325 degrees F.
  2. Whisk together all dry ingredients in medium bowl.
  3. 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.
  4. 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.)
  5. Drop small spoonfuls of cookie dough onto baking sheet (sprayed with nonstick cooking spray). Flatten each cookie slightly with spoon.
  6. 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.

Nutrition Information

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


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