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.
Servings: 24 cookies
- 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
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.
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!!!