Vegan Cranberry Pistachio Cookies
A festive slice-and-bake cookie filled with tart cranberries and crunchy pistachios. Buttery, crispy and perfect for easy holiday baking.
Servings 18
Ingredients
- 98g (7 Tbs) Vegan Butter
- 75g (½ c + 2Tbs) Powdered Sugar sifted
- 7g (1 Tbs) Golden Flax ground
- 160g (1 ¼ c + 1 Tbs) All Purpose Flour
- 40g (¼ c) Dried Cranberries sweetened, finely chopped
- 30g (¼ c) Pistachios roasted and salted, finely chopped
Instructions
Make the cookie dough:
- Make the flax egg: In a small bowl whisk together 1 Tbs ground golden flax + 3 Tbs filtered water. Set aside to thicken.
- In a stand mixer with the paddle attachment or large mixing bowl, beat vegan butter and powdered sugar until pale white.
- Scrape the sides of the bowl and add the flax egg. Mix well.
- Reduce to low speed and add in the flour. Mix until all flour is incorporated.
- Add the chopped cranberries and pistachios to the dough. Use the mixer to mix in short bursts or fold in with a spatula.
- Scrape dough onto a sheet of plastic wrap. Roll up in the plastic wrap and shape into a 9" long log or square shape, about 1.5" diameter. No need to be precise here. Chill in the freezer for 2 hours or overnight. I always chill overnight.
Bake the cookies:
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Pull dough out of freezer and wait about 15 minutes to slice. Otherwise the dough will be too hard and crack.
- On a cutting board with a chef's knife, cut the log into 1/4" thick slices. They won't spread and should fit all on one baking sheet. Bake for 20 minutes. They won't get too much color, just a little golden on the bottom.
- Cool completely and store in an airtight container for 5-7 days.
Notes
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