Is that a long recipe name or what? I felt like I shouldn’t leave anything out, you know? So “Dark Chocolate Cranberry Pistachio Cookies” it is.
I am not a baker.
I mean, I don’t hate baking or anything. But I’d describe my kitchen style as “a little of this, a little of that” and baking just doesn’t allow room for that kind of adjustment.
That being said, I had to take this recipe through five test runs before I got it right. (And we don’t like to waste food around here, so I’ve eaten a lot of subpar cookies over the last month.)
Realistically, I could have just thrown the dried cranberries and pistachios into the Toll House chocolate chip cookie recipe and called it quits, but I needed to be complicated and use ingredients like whole wheat flour and coconut sugar and olive oil. (Yep, you heard me–olive oil. And no, it won’t make them taste terrible.)
And then I decided toward the end of my experimenting to add in cocoa powder because who’s complaining about more chocolate?
The whole wheat flour & coconut sugar, aside from being “healthier” swaps, also give the cookies a slight nutty quality, which I like. And the olive oil allows me to skip butter, which makes these babies dairy-free.
I’m not going to call these cookies healthy, but if you don’t think too hard about it, you could probably justify eating them for breakfast.
If you try these Dark Chocolate Cranberry Pistachio Cookies at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Dark Chocolate Cranberry Pistachio Cookies
These Dark Chocolate Cranberry Pistachio Cookies are made with healthy swaps like whole wheat flour & coconut sugar, plus they're dairy-free!
- 3/4 cup white whole wheat flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup + 2 tbsp coconut sugar
- 5 tbsp olive oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup dark chocolate chunks
- 1/2 cup pistachios
- 1/2 cup dried cranberries
Preheat oven to 375. Combine whole wheat flour, cocoa powder, salt, and baking soda in a bowl.
In a separate bowl, combine coconut sugar, olive oil, egg, and vanilla.
Mix the dry ingredients into the wet ingredients. Stir in chocolate chunks, pistachios, and cranberries.
Line a baking sheet with parchment paper, and drop rounded spoonfuls of dough onto the parchment. (A small ice cream scoop or melon baller works well for this.) Flatten the tops of the cookies slightly.
Bake for 9 to 11 minutes. Remove from oven, and leave cookies on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.