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Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies

Desserts, Recipes

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies | nutritionstripped.comTis’ the season of delicious treats, yummy candies, and chewy cookies…and thank goodness for that! I have a huge sweet tooth I admit, but I also try to satisfy my sweet tooth and also continue to nourish my body at the same time. These Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies do both (wow that title is a mouth full)! They’re sweet, chewy, satisfying, but also full of healthy fats, minerals, fiber, and plant protein. They’re also perfect to give as a gift this holiday season because they’ll be diet friendly for everyone- they’re gluten free, grain free, and vegan.

It’s a newer recipe I’ve developed so they’ll be making their holiday debut this season- I’m sure my family and friends of taste testers won’t mind either. The first thing I love about these cookies are the colors, they remind me of Christmas with the red and green hues in a fun swirly design- they’re just adorable and a special treat to display on your holiday table, share with friends, or wrap up in a gift bag for a cookie swap.

These aren’t just your everyday chocolate chip cookie, these little beauties have a healthy twist. The pistachios, chia seeds, flax seeds, almond flour are all great sources of fiber, plant protein and healthy fats especially from the omega-3 rich chia and flax seeds. The dark chocolate contains antioxidants and depending on how high of quality you use, the more antioxidants will be present. Check back to my blog post called Spotlight on Chocolate where I talk all about my favorite chocolates and how to buy.

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies |

When I attempted my first ever Grain Free Banana Bread recipe last year, it was an incredible success and the textures were better than traditional gluten containing counterparts in my opinion. My hopes with this recipe is that you’ll enjoy just as much and share! You all know me, if it has to do with baking, I want to try to keep it as simple as possible and there’s nothing more simple than adding in a bunch of yummy ingredients into a bowl, stirring, chilling, and baking!

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies | Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies | nutritionstripped.comPistachio Crusted Chewy Chocolate Chip Cranberry Cookies |


5.0 from 2 reviews
Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
A chewy, gluten free and grain free chocolate chip and cranberries cookie.
  • 2 cups almond flour
  • ½ cup pistachios, shelled and chopped very finely
  • ¼ cup pumpkin seeds green, chopped very finely
  • 3 tablespoons garbanzo bean flour (any bean flour will do)
  • 3 tablespoons coconut flour
  • 6 tablespoons of filtered water
  • 4 tablespoons organic coconut oil, melted
  • 4 tablespoons maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds, ground
  • 1½ tablespoons black strap molasses
  • 2 teaspoons pure vanilla extract
  • 4 ounces dark chocolate chunks (I chopped my favorite dark chocolate bar)
  • 2 tablespoons of dried cranberries
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½-1/4 teaspoon ground cinnamon, to taste
  1. Soak the chia seeds and flax seeds in the 6 tablespoons of water for about 20 minutes creating a gel (this acts as an egg).
  2. Preheat oven to 325 degrees F.
  3. Shell and finely chop your pistachios and set them in a bowl for later.
  4. In a large mixing bowl, mix all dry ingredients together (except pistachio nuts) with a whisk to make sure there are no lumps from the almond flour (almond flour, baking soda, salt).
  5. In a small mixing bowl, combine wet ingredients (chia/flax gel, vanilla, coconut oil, maple syrup, and molasses).
  6. In the large mixing bowl, make a shallow center to pour the wet ingredients into.
  7. Fold and mix all dry and wet ingredients together until a thick and moist dough forms.
  8. You may need to add a tablespoon of water in a time to combine if it's too dry.
  9. Stir in the chopped chocolate chunks or chocolate chips and dried cranberries of choice.
  10. Taking a tablespoon, scoop the cookie dough into a ball and roll in the palm of your hands making a round cookie dough ball.
  11. Roll this ball into your finely chopped pistachios, placing one side down and pressing the pistachios into the dough, turn it over and have the pistachio crumbs be the "top" of your cookie.
  12. Next set each cookie dough ball on a lined baking sheet with parchment paper or using a silicon baking pad, then pushing the ball to flatten.
  13. Put in the freezer for about 5 minutes or until cold.
  14. Make sure you leave at least 1½-2 inches in between the cookies.
  15. The color of the dough will be relatively pale.
  16. Bake at 325 for 15-20 minutes keeping a close eye after 10 minutes. They will start to turn golden brown.
  17. Place on a cooling rack to come to room temperature.
  18. Enjoy!

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies |

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies | Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies |


  • What you’ll need: a colorful ribbon or string, clear cellophane wrap or clear cookie gift bag, a gift tag, or a mason jar, and these cookies!
  • Stack as many cookies as you’d like to give away, I think 4 is a good number and height visually.
  • Put the stack of cookies in the very center of the cellophane wrapper or gift bag, keeping the cookies stacked.
  • If using a mason jar, simply fill until it’s full!
  • Tie with the ribbon and place your gift tag (with the name of someone special who will be receiving these) around the top to secure the bag or cellophane from unwrapping.
  • If using a mason jar you can simply tie around after you’ve topped the jar (as pictured).
  • Share!

I hope you all LOVE this recipe and share it with your loved ones this holiday season, they’re one of my favorites already! Also, be sure to “SAVE” this recipe in your Recipe Box for safekeeping for this year and next year!Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies |

Pistachio Crusted Chewy Chocolate Chip Cranberry Cookies |

I love seeing your re-creations of my recipes, please remember to always tag me #nutritionstripped through Instagram, Facebook, and Twitter so I can see! Also PIN this one for later safekeeping or “SAVE” the recipe in your Recipe Box above for next year too!

Lots of love,

xo McKel

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Share your thoughts

  • Julia Powers

    They look delicious. If eggs aren’t a problem for my family, do you think I could replace the flax and chia seeds with an egg? Thanks.

    • Hi Julia,
      Using an egg instead of the seeds should work just fine- it would be 2 eggs though as I use 2 “seed eggs” in the recipe. Let me know how it works and I hope you love them!

      • Julia Powers

        Thanks so much McKel. I hope to make them this weekend and will let you know how they turn out.

  • emily

    what brand gluten free nuts do you buy? i was going to put an order into since it seems to be popular among the gluten free crowd. I live in cincinnati and I am having a problem finding nuts, dried fruits and spices that are gluten free and not processed on shared equipment or tested…Thanks!

    • Hi Emily,
      All nuts are gluten free in nature- I buy nuts/seeds in bulk through online retailers or Trader Joes. I hope you love the recipe!

  • emily

    by the way…these look awesome and i think i will be making them this weekend!

  • These look yuumy what can i substitute molasses with? Thanks!!!

    • Molasses is important for the sweetness, the chewy texture and binding of the cookie! If you don’t have it you can try using maple syrup or coconut nectar. Best to you and hope you love them!

  • Cathy R

    These sounds AMAZING!

  • Jenny

    If i don’t have all the other types of flour (bean and coconut flour) could i just use soft white or whole wheat?

  • Puiyi

    I can’t seem to find almond flour in Hong Kong
    Is it posible to substitute it with gluten free flour?

    • Hi Puiyi,
      Yes you can try a gluten free flour! You can also purchase coconut flour online too- hope you enjoy 🙂

  • Elizabeth

    O M G!!! Why did I wait a month to try these? What a treat these cookies are! Just pulled the first tray out of the oven and they are amazing warm. I did not see anyone post AFTER making your recipe, so I wanted to mention a few things regarding my first attempt.
    Almond flour…is that the same as almond meal?
    The pumpkin seeds…are they mixed in with the pistachios? Looking at your gorgeous pictures, I assumed they were, and that’s where I put ’em!
    The cinnamon… should that be mixed in with the dry ingredients?
    Towards the end of the instructions it says “Put in the freezer for about 5 minutes or until cold again.” The word “again” caught me off guard…was there a point earlier in the instructions that I should have chilled the dough?

    A few quick notes for other readers – my dough was very dark, almost like dark brown sugar. It was also very moist so I rolled the cookie balls in the chopped nuts/seeds, completely. My batch did not spread when they were baking, they just puffed up a bit (I was not surprised by that, but some might be.)
    The only ingredients I modified were the amounts of cranberries and chocolate chips. I used 1/4 cup cranberries and about a 1/3 cup Ghiradelli 60% cacao bittersweet chips.

    Thank you, McKel for this recipe! Looove that it’s sweetened with maple AND molasses. Love the egg substitute (it’s challenging to find recipes that are GF and egg-free… we have sensitivities to both.) There are so many brilliant things you did to make this recipe fabulous!

    • Thank you for sharing, glad you enjoyed them! I’ll answer these questions in a Q&A video too. xx M

  • Mary

    how many calories in each one

    • You can check out my FAQ on how to upload the URL of the recipe into myfitnesspal to see the calories 😉

  • Vanessa M.

    Made it! I was surprised there was so little cranberry – I think I’ll double it next time. I was worried I had ruined the recipe because when I tried the batter I realized my flax was apparently rancid. But once it came out of the oven, it was absolutely delicious! It was slightly sweet and had lots of different textures, which are my favorite types of cookies. Yum!

    • McKel Hill

      Yes, be careful of nuts and seeds in the pantry- if you can, store them in the fridge to help reduce the risk of them oxidizing so quickly. Glad you enjoyed these Vanessa!

  • Christine H

    Made these for the holidays. Like Elizabeth below, my dough was very dark, no doubt due to the molasses. I didn’t have coconut flour, and found out later I could have ground up the flaked unsweetened coconut I had to make “flour.” Will have to do that next time! I wasn’t sure when to know these were done baking–I had one batch that was more firm to the touch and one less so. I do think it helps to keep these on the baking sheet for a few minutes before taking them off to cool.
    I also agree with Elizabeth that a little refreshing of the instructions can help. Maybe list the ingredients in the order you use them? “Switching” from one part of the ingredient list to another as I went through the recipe made (at least for this baker) making the cookies a little tougher. I would love if you could add more info on how to know the cookies are done, McKel, and if you keep them on the sheet before taking off – and if you do, for how long? Thanks, though, for a “healthy” cookie that I feel good about my family eating!

  • Pingback: Top 10 Christmas Bakes()


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