Vegan Cranberry Cookies with Pistachios

Step 1

Preheat the oven to 350° F. Line cookie sheets with parchment paper. That is normal.

Step 2

In a medium mixing bowl, combine the dry ingredients, rolled oats, almond flour, coconut sugar, baking soda, and salt.

Step 3

In a large mixing bowl, combine the wet ingredients, almond butter, maple syrup, almond milk, and vanilla extract.

Step 4

Gently fold the dry ingredients into the wet ingredients. The dough will be very sticky.

Step 5

Fold in the cranberries and pistachios. Refrigerate the cookie dough for 30 minutes.

Step 6

Using a tablespoon cookie scoop or a spoon, scoop out about one tablespoon of the cookie dough and place it on the parchment-lined cookie sheets two inches apart.

Step 7

Bake for 10 minutes until golden brown. Allow the cookies to sit on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.