Updated: Aug 8
Its Christmas Eve and I finally found some time to do a little Christmas baking! Better late than never...and this recipe was worth the wait.
These Pistachio Cranberry Oatmeal Cookies are gluten free and dairy free but still has a very traditional oatmeal cookie taste and texture. With the pops of red and green from the cranberries and pistachios these cookies are a guaranteed holiday hit.
To accommodate the food intolerances that some of my family members have, these cookies were made gluten and dairy free. If you do not have issues with dairy you can use Greek yogurt (unsweetened). And the brown rice flour can be substituted for 1/1 gluten free flour. If you aren't eating gluten free you can use normal white or brown flour in this recipe.
To make this recipe vegan you can do a flax egg (1tbsp. flax/3tbsp. water). It is very important to let the flax and water sit for a few minutes to allow the flax to absorb the water.
Pistachio Cranberry Oatmeal Cookies
Recipe makes 12 cookies
1 1/2 cups old fashion oats
3/4 cup brown rice flour
1/2 cup coconut sugar
1/2 cup dairy free yogurt (coconut)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch sea salt
3/4 cup dried cranberries
1/4 cup pistachios
Preheat oven to 350.
In a large bowl mix the oats, flour, baking powder, baking soda, cinnamon, and salt.
In a small bowl add the yogurt, vanilla, egg, and coconut sugar. Mix until combined.
Slowly add the wet ingredients to the oat flour mixture.
Next fold in the cranberries and pistachios.
Scoop 1 tablespoon of cookie batter on a baking sheet lined with parchment paper.
Bake for 8-10 minutes.
Remove from oven and let cool on wire rack.
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