Soft oatmeal cookies filled with chewy dried cranberries and delicious pistachio nuts, these oatmeal pistachio cookies are well, perfect!
People ask me all the time what I do with all the baked goods and to be honest, my boyfriend eats a lot of it! Usually, I will taste things so many times to get a recipe just right that when it’s done I don’t even crave it.
But that’s no the case with these vegan oatmeal pistachio cookies! Nope. I couldn’t resist these!
These soft and chewy oatmeal cookies are full of cranberries and pistachios for a delicious combination of salty and sweet, that’s perfect for the holidays!
How to make oatmeal pistachio cookies with cranberries
These soft and chewy cookies are so simple to make! Combine the wet ingredients into a bowl and set aside.
Whisk together the flour, baking powder, baking soda, spices, and oats. Then add the four mixture to the wet ingredient bowl.
Toss in a good amount of pistachios and cranberries, and then bake.
Next time, I might even add some vegan chocolate chips because they are so delicious and would add a special sweetness to these.
Are cranberry cookies healthy?
These vegan cookies have extra fiber and protein from the oats and pistachios, so I say they are healthier than some! You could also swap out the brown sugar for coconut sugar for a less refined option and it would still be delicious!
Can these cookies be made gluten-free?
This question comes up a lot with cookie recipes. While I haven’t tested it out with these, many people find success when using a one to one ratio gluten-free flour blend. If you try it out, please let me know!
What is Ener-G egg replacer?
First off let’s talk about what an egg replacer is. Ener-G egg replacer is a combination of potato and tapioca starch, leavening agents, and other chemical ingredients. It is vegan, gluten-free, wheat-free, dairy-free, and soy-free just to mention a few. Check here for the detailed product description. Apart from Ener-G, there is one from Bob’s Red Mill, Orgran from Australia, and other local brands too.
Is there a substitute?
As for a substitute, there are many so, if you don’t have an egg replacer it’s ok. However, adding a liquid-based alternative will slightly alter the texture and taste of the baked goodie. My favorite alternative to use is ground flax seeds. To replace one egg mix 1 tablespoon of ground flaxseed and 3 tablespoons of water. But feel free to check out these 13 effective alternatives for eggs.
How to make oatmeal cookies soft
These cookies taste so much better if you slightly undercook them! They will have a slightly crispy outer edge and a soft and chewy middle. To achieve that I like to use a big cookie scoop and bake for 12-14 minutes. If you are using a regular or small scoop adjust the bake time to 8-10 minutes. The middle should look slightly undone but will continue to bake outside of the oven!
More holiday baking:
If you make these vegan oatmeal pistachio cookies, let me know how you liked them by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
Cranberry Oatmeal Cookie recipePrint
These soft and chewy oatmeal cookies are full of cranberries and pistachios for a delicious combination of salty and sweet that’s perfect for the holidays!
- 1 1/2 c. old fashion oats
- 3/4 c. all-purpose flour
- 3/4 cup brown sugar
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 c. butter room temp.
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 tsp. Ener-G egg replacer + 2 tbsp. water *
- 1/2 c. cranberries
- 1/2 c. chopped pistachios
- Preheat the oven to 350 degrees
- In a small bowl combine Energ-g egg replacer with water, whisk, and set aside for 5 min.
- In a medium bowl combine and whisk together: flour, oats, baking soda, baking powder, and cinnamon.
- Using a hand or electric mixer to blend together butter, brown sugar, vanilla extract, and almond extract. Add the egg replacer and mix.
- Add the flour mixture in and stir until combined. Toss in cranberries and pistachios and stir.
- Using a large cookie scoop measure out cookies and drop them on to a parchment-lined baking sheet.
- Bake for 12-14 minutes until the edges are brown but the center looks a little soft still.
- Transfer to a cooling rack and allow them to cool completely. Enjoy!
You may also use ground flaxseed to replace the egg. In this case use 1 tbsp ground flax with 3 tbsp water and set aside for 5 min.
If you are making smaller sized cookies change the baking time to 8-10 minutes!
- Serving Size: 1 cookie
- Calories: 115
Keywords: cranberry cookies, pistachio, oatmeal cookies, healthy cookies,
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