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!
Ingredients
- 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
Instructions
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Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
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Using a mixer, cream the butter and sugar together for 2 minutes.
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Add the egg and mix, then add the oil and mix until combined. Blend in the vanilla.
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In a bowl whisk the flour, baking soda and salt.
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Slowly add the dry ingredients to the wet ingredients and blend until combined making sure not to over mix.
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Add the chocolate, cranberries and pistachios and mix until just combined.
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Using a teaspoon, scoop the dough and drop it on the baking sheet, making sure to leave two inches between each cookie.
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Using your fingers, gently flatten each cookie slightly.
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Bake in the oven for 8-10 minutes or just until the edges start to become lightly brown.
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Remove from the oven and cool on a cookie rack.
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Enjoy right away and store leftovers in an airtight container.
Recipe Notes
-Make sure that the butter and egg are at room temperature to ensure a soft texture for the cookie.
