Cranberry-Pistachio Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups regular oats, divided1 cup shelled pistachios 3/4 cup toasted walnuts3/4 cup whole-wheat flour 1/2 cup sugar 1 tsp baking soda1/4 tsp salt 1/4 tsp cinnamon1/2 tsp cardamom1 Tbsp molasses1/4 cup plus 2 Tbsp pure maple syrup2 tbsp almond milk1/4 cup melted butter or margarine2 tsp pure vanilla extract2/3 cup dried cranberries
Preheat oven to 350 F and line two baking sheets with parchment.
Place half the oats in a food processor and pulse until they have the consistency of flour.
Place in a medium bowl.
Process the walnuts and pistachios in a food processor until finely ground.
Combine the flour, sugar, baking soda, salt, and spices in a large bowl.
In a small bowl, combine the wet ingredients.
Add the dry ingredients to the food processor, pulse to combine, then add the wet ingredients.
Process until the mixture is thoroughly combined.
Transfer the mixture to the large bowl, then mix in the remaining cup of oats and dried cranberries.
Cover the bowl and let the dough rest in the fridge for at least 30 minutes, up to overnight.
Wet your hands, and roll one tablespoon of dough at a time into balls. Place on the baking sheet and flatten slightly.
Bake for 12 minutes, remove from oven and let cool for five minutes. Transfer to a wire rack and allow to cool completely.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SP_STEPF.
Place half the oats in a food processor and pulse until they have the consistency of flour.
Place in a medium bowl.
Process the walnuts and pistachios in a food processor until finely ground.
Combine the flour, sugar, baking soda, salt, and spices in a large bowl.
In a small bowl, combine the wet ingredients.
Add the dry ingredients to the food processor, pulse to combine, then add the wet ingredients.
Process until the mixture is thoroughly combined.
Transfer the mixture to the large bowl, then mix in the remaining cup of oats and dried cranberries.
Cover the bowl and let the dough rest in the fridge for at least 30 minutes, up to overnight.
Wet your hands, and roll one tablespoon of dough at a time into balls. Place on the baking sheet and flatten slightly.
Bake for 12 minutes, remove from oven and let cool for five minutes. Transfer to a wire rack and allow to cool completely.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 123.5 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.2 g
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