How many of you love a good cookie? I know I do, especially when they are freshly baked served with a cup of tea or milk, the perfect combo any time of the day!
I love traditional cookies, but I also like to tweak recipes when I can to make them slightly healthier. Enter these Cranberry Pistachio and Chocolate Cookies.
Making a Healthier Cookie Recipe
This recipe has been adapted from other cookie recipes to make it a little healthier. There are several components that make this recipe healthy:
1-I use whole wheat pastry flour, which makes it a whole grain cookie and gives you fiber
2-I use half butter and half canola oil, which helps reduce the amount of saturated fat in the cookie and incorporates healthy fats
3-I added pistachios which have healthy fats and some protein
These cookies are really easy to make and are perfect for the holidays or any time of the year. I would like to note the importance of following the exact ingredient measurements and to make sure the butter and egg are at room temperature to ensure a soft, delicious cookie. What are you waiting for, bake away!
Cranberry Pistachio and Chocolate Cookies
A perfect cookie for the holidays or any time of the year that you can feel good eating!
- 1.5 cups whole wheat pastry flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter softened at room temperature
- ¾ cup brown sugar
- 1 egg at room temperature
- ¼ cup canola oil
- 1 tsp vanilla
- ½ cup mini chocolate chips
- ½ cup pistachios without the shell, roughly chopped
- ¼ cup dried cranberries roughly chopped
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
Using a mixer, cream the butter and sugar together for 2 minutes.
Add the egg and mix, then add the oil and mix until combined. Blend in the vanilla.
In a bowl whisk the flour, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients and blend until combined making sure not to over mix.
Add the chocolate, cranberries and pistachios and mix until just combined.
Using a teaspoon, scoop the dough and drop it on the baking sheet, making sure to leave two inches between each cookie.
Using your fingers, gently flatten each cookie slightly.
Bake in the oven for 8-10 minutes or just until the edges start to become lightly brown.
Remove from the oven and cool on a cookie rack.
Enjoy right away and store leftovers in an airtight container.
-Make sure that the butter and egg are at room temperature to ensure a soft texture for the cookie.