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A pan of oatmeal pistachio cookies cooling

Oatmeal Pistachio Cookies

  • Author: Mikyla
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Category: baking
  • Diet: Vegan


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


  1. Preheat the oven to 350 degrees
  2. In a small bowl combine Energ-g egg replacer with water, whisk,  and set aside for 5 min.
  3. In a medium bowl combine and whisk together: flour, oats, baking soda, baking powder, and cinnamon.
  4. Using a hand or electric mixer to blend together butter, brown sugar, vanilla extract, and almond extract. Add the egg replacer and mix.
  5. Add the flour mixture in and stir until combined. Toss in cranberries and pistachios and stir. 
  6. Using a large cookie scoop measure out cookies and drop them on to a parchment-lined baking sheet. 
  7. Bake for 12-14 minutes until the edges are brown but the center looks a little soft still. 
  8. 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,