Cranberry Pistachio Cookies
By Lena Tashjian
These festive Cranberry Pistachio Cookies go beyond being a treat for the tastebuds, they can help boost your mood too!
Coupled with CanPrev’s Myo-Inositol powder, these holiday-themed cookies help support glucose metabolism, hormone health, and more. They’ll leave you feeling good about coming back for seconds!
Servings
25
Prep Time
20
Ingredients
- 1½ cups flour
- ½ cup brown sugar
- ½ cup tahini
- ½ cup dried cranberries
- ½ cup roasted pistachios, chopped
- ¼ cup plant-based milk of choice
- 3 tbsp water
- 1 tbsp ground flax seeds
- 2 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 3 scoops Myo-Inositol powder
Directions
- Preheat oven to 350F.
- Mix together ground flax seeds with water and set aside for a few minutes to thicken.
- In a bowl, combine tahini, brown sugar, plant-based milk, vanilla, salt, and flax mixture. Mix well.
- Fold in the flour, baking soda, and Myo-Inositol to form a thick dough. Knead in cranberries and pistachios last.
- On a clean surface, roll out the dough with a rolling pin until about ¼ inch thick. Cut out cookies and place them on a parchment-lined baking tray.
- Bake for about 12 minutes, until golden. Enjoy!
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Meet the Creator
Meet the Creator
Lena Tashjian
Nutritionist, author and recipe developer
Lena is a nutritionist, writer, and recipe developer. She is the author of The Vegan Armenian Kitchen Cookbook, which focuses on healthy, authentic vegan dishes.
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