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These cranberry pistachio cookies are the perfect combination of fruit and nuts for your holidays!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


  • 1 cup gluten-free all-purpose flour
  • 1/4 tsp salt 
  • 1 tsp arrowroot starch
  • 1 tsp baking powder 
  • 1/2 cup coconut xylitol/monk fruit
  • 1/2 cup unsalted, organic, plant-based butter 
  • 1 egg at room temperature 
  • 1 tsp vanilla extract 
  • 1/4 cup no sugar added, dried cranberries; roughly chopped 

3 Tbsp roasted, salted pistachios; roughly chopped 


  1. Pre-heat your oven to 350 degrees F and line 2 cookie sheets with parchment paper. 
  2. In a medium bowl, mix together the flour, salt, arrowroot starch, and baking powder. Set aside. 
  3. In a large mixing bowl, beat the xylitol and butter with an electric hand mixer until it is light, fluffy, and pale in color. 
  4. Add in the egg and vanilla; beat until well combined. 
  5. Gradually stir the flour mixture into the butter mixture, stirring just until combined, and the dough forms a ball.  Stir in the cranberries and pistachios. 
  6. Using a cookie scoop, scoop the dough into balls on the prepared cookie sheet, pressing down until they are about 1/2 inch thick. 
  7. Bake until the edges just begin to turn golden brown, about 13-14 minutes. They will still feel very soft and unbaked; that is good. 

Let them cool on the cookie tray for 5 minutes, and then transfer to a wire rack to finish cooling. 


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