Chewy cranberry pistachio oatmeal cookies that are naturally sweetened with applesauce and a hint of coconut sugar. These cookies are ideal for the holidays as a healthier indulgence, and made with ingredients that won’t leave you with a sugar crash and burn. They are chewy and oh, so delicious!
This cranberry pistachio oatmeal cookie recipe is one of my favorites for the holidays
The holiday season is a time to brace ourselves for the onslaught of sweets and treats gifted by friends and neighbors. No matter where you turn, it seems like there’s sweets everywhere. Office break rooms, holiday parties, festive displays at the grocery store, even retail stores offering a snack while shopping.
It can be a bit overwhelming, not to mention frustrating if you’re trying to say no to a lot of excess sugar in your diet.
These chewy cranberry pistachio oatmeal cookies are like a safe zone. They are a sweet treat you can say “yes” to and feel good about that choice.
Similar to an oatmeal cookie, this recipe calls for a decent amount of oats to give the cookie a hearty and chewy texture. Instead of the traditional dried fruit of choice (raisins), cranberries and pistachios give these cookies a holiday flair.
Related recipe: Gluten Free Vegan Oatmeal Breakfast Cookies
Want to know my secret for satisfying cravings? Healthy fats.
Speaking of energy, when we are running low on it, our bodies crave foods that it thinks will provide a quick hit of the good stuff, aka, sugar.
Healthy Swaps pack this holiday recipe with natural sweeteners
This recipe for cranberry pistachio oatmeal cookies is naturally sweetened with a combination of applesauce and coconut sugar, my dry sugar healthy baking swap of choice. Coconut sugar is low glycemic, so it won’t spike your blood sugar the same way that white (processed) sugar would.
Related post: 7 Healthy Baking Swaps For a More Nutritious Treat
These chewy cranberry pistachio oatmeal cookies are naturally gluten-free and vegan. The recipe calls for a flax egg, but if you don’t have ground flax seed, you could substitute for either one whole egg or three tablespoons of aquafaba (the brine from a can of garbanzo beans).
Make a batch of these cookies and gift them to friends as a welcomed healthier treat this holiday season. They will be grateful for a healthier, but delicious sugar break!Print
These chewy cranberry pistachio oatmeal cookies are a holiday treat that you’re going to want to have around. They are naturally sweetened with applesauce and coconut sugar, giving you a much needed break from traditional holiday sweets and treats.
- Preheat the oven to 350F.
- To make the flax egg, combine the ground flaxseed with two tablespoons of water and set aside for a few minutes to thicken. To a large mixing bowl, add the applesauce, coconut oil and vanilla extract. Stir to combine. Add the almond flour, oats, coconut sugar, cinnamon, baking powder, baking soda and salt. Mix until well combined. Fold in the pistachios and dried cranberries.
- Scoop the batter onto a parchment-lined baking sheet to make 12 cookies. Flatten the tops slightly with a spoon. Bake for 12 minutes, or until golden brown. Remove from the oven and allow to cool slightly to firm, before serving.
- Calories: 200
- Sugar: 11g
- Sodium: 132mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
Keywords: oatmeal cookies, vegan cookies, gluten free cookies, holiday cookies, cranberries, pistachios, healthy holiday cookies, cranberry pistachio cookies, healthy baking swaps