White Chocolate Pistachio Cookies w/ Cranberries
White Chocolate Pistachio Cookies w/ Cranberries
I love baking cookies with nut butter, they come out so delicious and soft. Cashew butter is one of my favorite nut butter to use when baking because it has such a gentle creamy taste. These White Chocolate Pistachio Cookies with Cranberries are the perfect Christmas cookie for your night in or to share with friends. The delicate touch of nutmeg brings all these flavors together.
Here’s how it’s done …
Wet:
1/4 cup organic cashew butter (cashew butter only ingredient)
1/4 cup coconut oil (melted)
1/3 cup agave nectar or maple syrup
1 tsp pure vanilla extract
Dry:
1 cup almond flour (fine)
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
1 pinch nutmeg
Extras:
1/4 cup chopped pistachios
1/4 cup white chocolate chips
2 tbsp chopped dried-unsweetened cranberries
DIRECTIONS
Preheat oven to 350 degrees F
Line a baking pan with parchment paper.
Mix the wet ingredients and then the dry ingredients in separate bowls.
Mix the dry into the wet and then add extras (cranberries, white chocolate, pistachios)
Refrigerate for 20 minutes or put in the freezer for 10 minutes.
Bake for 12 minutes (ovens may vary) check if it’s done by sticking a toothpick into the center of the cookie, if nothing comes out on the toothpick it’s done.
Let cool for 5 minutes and remove from pan to a cookie cooling rack.
