Christmas Cranberry & Pistachio Cookies
Total time 25 minutes | Makes 15 | Vegan | Gluten Free
Ingredients
2/3 cup coconut oil, melted
2/3 cup caster sugar
1/2 cup brown sugar
1/2 cup milk of choice
2 teaspoons vanilla extract
2.5 cups plain flour (gluten free if needed)
1 teaspoon baking powder
1 teaspoon bicarb-soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup pistachios
1/3 cup dark chocolate chips
Method
Preheat oven to 175°C and line two baking trays.
Place melted coconut oil in a large bowl, add caster sugar and brown sugar, then whisk well to combine. Add vanilla and milk, then whisk again.
Add the flour, baking powder, bicarbonate soda and salt to the wet ingredients. Gently stir to combine.
Roughly chop the dried cranberries and pistachios, then add to the dough along with the chocolate chips. Stir well to combine.
Spoon the mixture onto your lined baking trays (approximately 1-2 tablespoons each), leaving 4-5cm in between each cookie.
Bake for 13-15 minutes, or until golden. Once cooked, remove from oven and let cool for 5 minutes before transferring to a wire rack.
