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Cranberry Pistachio Cookies

By Lena Tashjian

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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!

User

Servings

25

User

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

  1. Preheat oven to 350F.
  2. Mix together ground flax seeds with water and set aside for a few minutes to thicken.
  3. In a bowl, combine tahini, brown sugar, plant-based milk, vanilla, salt, and flax mixture. Mix well.
  4. Fold in the flour, baking soda, and Myo-Inositol to form a thick dough. Knead in cranberries and pistachios last.
  5. 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.
  6. Bake for about 12 minutes, until golden. Enjoy!

Meet the Creator

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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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