The Vegan Pistachio & Cranberry Cookies are a tasty snack. There are 165 kcal per serving. You can prepare these cookies in 27 minutes. Serve these Vegan Pistachio & Cranberry Cookies for parties, guests, family gatherings, or with tea time. Also, pair these cookies with hot drinks, fruits, vegan brownies, vegan gingerbread cookies, cinnamon sugar cookies, orange loaf cake, or almond milk as well. Making these cookies is not difficult, and the kitchen tools are very simple as well. We will use soft vegan butter, light brown sugar, granulated sugar, flax egg, vanilla extract, all-purpose flour, salt, shelled pistachios, and dried cranberries to make them. Keep your cookies in the fridge inside a container for a week only.
STATS:
- Serving size: 1 cookie
- Total time: 27 minutes
- Calories: 165 kcal
- Cooking time: 12 minutes
- Diet: Vegan
- Cuisine: American
- Serving: 16 cookies
- Preparation time: Fifteen minutes
- Course: Snack
EQUIPMENT:
- Cooling rack
- Spoon
- Baking tray
- Mixing bowl
- Measuring spoons
- Spatula
- Baking paper
- Measuring cups
- Whisk
- Small bowl
INGREDIENTS:
- Half tsp baking powder
- Half cup soft vegan butter
- 3/4 cup light brown sugar
- Quarter cup granulated sugar
- 1 flax egg (water (3 tbsp) & 1 tbsp ground flaxseed)
- 1/2 tsp baking soda
- One teaspoon vanilla extract
- 1/4 tsp salt
- Half cup chopped shelled pistachios
- 1 3/4 cups all-purpose flour
- 1/2 cup dried cranberries
INGREDIENT NOTES:
VEGAN BUTTER:
- Butter will give your cookies a soft texture, and you will get a traditional butter flavor as well. Here, you will use the vegan version of the butter for these vegan cookies. Make sure that you add soft butter for this recipe. Another alternative for this is coconut oil.
LIGHT BROWN SUGAR:
- This sugar will make your cookies sweet. Also, light brown sugar adds moisture to your vegan snack. Your cookies will get a chewy texture from using this as well. Use dark brown sugar for substitution if you like a deep taste.
GRANULATED SUGAR:
- Granulated sugar will also make your snack sweet. It will maintain the extra flavor of light brown sugar as well. You will also see that the corners of your cookies will get a little crispy from it. Using brown sugar here is also an idea for this.
FLAX EGG:
- We will use a vegan egg here, which is a flax egg. This flax egg will help your cookie mixture combine. Also, your cookies will create a shape when you bake them. Make a chia egg and use that for a different idea, too.
ALL-PURPOSE FLOUR:
- Adding flour to the cookie dough will make their shape once you bake them in your oven. All-purpose flour will also make the shape of your snack. You may use a blend of gluten-free flour if you need it for substitution.
VANILLA EXTRACT:
- Vanilla can make the flavor of your cookies better. Adding vanilla extract to any dessert or snack recipe gives it a good taste. Your cookies will have a sweeter taste when you use this in them.
BAKING SODA AND BAKING POWDER:
- We will add baking soda to the batter so the cookies spread slightly while you bake them. Also, baking powder will rise your cookies in the oven when baking. If you have baking soda with you and don’t have baking powder, then use that only.
PISTACHIOS:
- These are the core ingredients in your cookie recipe. These will make your cookie bites crunchy, and you will get a nutty taste as well. If you need other ideas, use cashews, pecans, or maybe almonds.
SALT:
- Adding salt to your cookie recipe will maintain any extra sweet flavor in them. Also, it will boost the flavor of other ingredients in your snack. Fine sea salt is another idea for your addition as well.
DRIED CRANBERRIES:
- Another main addition to your vegan cookies is the cranberries. These will include sweetness in your snack, and you will get a little tart taste too. Raisins or dried blueberries are other options for your choice as well.
INSTRUCTIONS:
- Warm up your oven to 180°C & then add baking paper to your tray.
- Make the flax egg in a small bowl by adding its ingredients and resting them for 5 minutes.
- Use a big bowl to add brown sugar, soft vegan butter, & granulated sugar.
- Mix all of these so the mixture looks creamy, and it becomes smoother.
- Also, add vanilla extract and flax egg to the bowl to mix properly.
- Then you will include salt, all-purpose flour, baking soda & powder.
- Now mix so you create a dough from these ingredients.
- Then comes the folding of cranberries & pistachios.
- Take smaller portions of this completed dough and add them to the tray.
- Be sure to leave some distance between them so they don’t mix.
- Make the cookies a little flat to give them a shape.
- Then bake these for 12 minutes & cool them for five minutes.
- Now place them on a cooling rack, and then you can eat them.
SERVING SUGGESTIONS:
DRINK:
- Masala chai
- Green tea
- Almond milk
- Soy cappuccino
- Fruit smoothie
- Black tea
- Coffee
- Vanilla oat latte
SNACK:
- Vegan gingerbread cookies
- Cinnamon sugar cookies
TIPS:
- You need to roughly chop your pistachios so they give you a nutty taste in your bites.
- Don’t bake the cookies for too long because they will settle once they cool.
STORAGE INFORMATION:
FRIDGE:
- Add your cookies inside a sealed box so you keep them in your fridge for a week.
FREEZER:
- Freeze your baked cookies for two months only.
FAQs:
Should I include fresh cranberries in my cookie dough?
- It is not a good idea to include fresh cranberries in your cookie dough because they have moisture in them.
Can we prepare the cookie dough earlier, before a gathering?
- Yes, you can simply make the dough and stock it in the fridge for a full day before an event.
NUTRITIONAL INFORMATION:
Total carbs: 20 grams
Calories: 165 kcal
Sodium: 85 milligrams
Net carbs: 18 grams
Vitamin A: 180 IU
Fiber: 2 g
Calcium: 18 milligrams
Protein: 2.5 g
Potassium: 75 mg
Iron: 1.1 mg
