Oatmeal Ginger Cranberry Pistachio Cookies

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Fall is here!!! I have never looked forward to fall as much as I am this year. Maybe it’s because I can’t wait to celebrate Halloween and Thanksgiving with our baby. I can’t wait to decorate the house, light up the fireplace, put on a cozy oversized sweater and drink and eat plenty of fall foods.

Lately, I’ve got the baking bug going on after seeing all the pumpkins already in stores and this weekend I couldn’t help, but try a few new recipes. I took old favorites and gave them a new twist. The weather certainly cooperated because it’s been rainy, cloudy and about 20-30 degrees lower all weekend. Normally, this type of weather is not really my favorite, but when you have a sick infant – little R is getting over a sinus infection – then it is just perfect. I got to fill the house with the smells of pumpkin spice and cozy up with my little one all weekend.

If you are also enjoying the beginning of fall, I want to share this Oatmeal Ginger Cranberry Pistachio Cookies recipe with you in case you are also craving a new recipe for the season.

Print Recipe

Oatmeal Ginger Cranberry Pistachio Cookies

This cookie recipe combines a few favorites. It is chewy and yet crunchy on the edges and super savory with ginger and cranberries. The pistachios finish it off by giving an extra crunch factor. It is also dairy-free and could be made vegan or gluten free with a few substitutions.

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Desserts

Servings: 24 cookies

Ingredients

• 1 1/2 cups flour
• 3/4 cup brown sugar
• 3 cups oatmeal
• 1/2 cup regular sugar or sugar substitute
• 1/2 cup melted coconut oil
• 1 tsp baking soda
• 1 tbsp ground ginger
• 2 eggs
• 1/2 cup chopped pistachios
• 1/2 cup chopped dry cranberries
• 1/2 cup chopped crystallized ginger
• 4-6 tbsp melted coconut oil

Instructions

• Preheat oven to 325F.
• Mix eggs and 1/2 cup coconut oil well. Make sure oil is room temperature so it doesn't cook eggs.
• Add dry ingredients, leaving oatmeal for last.
• Once ingredients are combined, add the oatmeal and remaining coconut oil until the dough is moist enough to be formed.
• Spoon drop or form dough into balls and place them in the cooking sheet leaving 1 inch in between.
• Cook for 8-12 mins until golden brown.

Notes

These cookies are not overly sweet. If you like your cookies extra sweet, add more sugar and some water.

I hope you enjoy these delicious Oatmeal Ginger Cranberry Pistachio Cookies!!!

If you are not quite ready for fall, maybe you can try a Blackberry Galette and hold on to summer a little longer

This website contains affiliate links. As an Amazon Associate and participant in other programs, I may earn a small commission from qualifying purchases.