Pistachio, Cranberry & Orange Cookies
So this is officially the 7th cranberry and orange recipe I have shared on this site, safe to say I’m a bit obsessed? There is just something about the combination of sweet oranges and tart cranberries that I can’t seem to get enough of.
The base of these cookies is the same as my Lemon Cookies, not exactly original but when you find a cookie recipe that works, why mess with it? In this version I have swapped the lemon for orange juice and zest and included some chunky texture in the form of chopped pistachios and dried cranberries.
I highly recommend using sugar free dried cranberries, but if you are unable to find any (I have yet to find any in stores) then you can make your own using fresh cranberries. Toss the berries in a splash of oil and bake them in the oven for about 30 minutes until they become shriveled. Due to the short baking time they aren’t going to be anywhere near as chewy as dehydrated cranberries, but for this recipe they will work just fine.
I love the colours in these cookies, and if it wasn’t the middle of February they would be perfect for Christmas. I like using a ribbed cookie cutter to shape the cookies, but you could also just cut them into simple squares using a knife, there is no need to get fancy.
Due to the amount of coconut oil in this recipe, I find that the edges of the cookies burn quite quickly. I definitely recommend keeping an eye on them in the oven, and flipping any over that look like they are browning too quickly.
Store the cookies in an airtight container for up to 5 days. I prefer to keep them in the fridge as I find they stay chewy for longer.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pistachio, Cranberry & Orange CookiesLeave a Review »
- Preheat the oven to 175 degrees Celsius (350 Fahrenheit) and line a baking sheet with parchment paper
- In a bowl combine all of the ingredients for the cookies and mix until well combined. Transfer the bowl to the fridge and let the dough chill for approximately 30 minutes.
- After chilling the dough, place it on a clean surface, top it with parchment paper and roll it out evenly using a rolling pin to approximately 1/2 inch. You can use a knife to cut the dough into squares or alternatively cookie cutters to cut into any shape of your liking.
- Gently place the cookies on the baking sheet and bake in the oven for 10 minutes flipping them over half way through cooking to ensure they bake evenly. Keep an eye on the cookies to make sure the edges don't burn. Remove them from the oven once they are golden in colour.