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Pistachio Cranberry Christmas Cookies

Vegan, Gluten-free, refined sugar free



  • 2 cups of dates, soaked, drained, pitted
  • 1 ¼ cups of almonds, pecans or hazelnuts, ground into meal
  • 1 ¼ cups of rolled oats, ground into flour
  • 2 TBSP of psyllium husk
  • ½ tsp of ginger
  • Pinch of rock salt
  • ¼ tsp of ground clove
  • 1 tsp of pure ground vanilla bean
  • ½ tsp of Ceylon cinnamon
  • 2-3 green cardamom pots,
  • Large pinch of nutmeg
  • 3 TBSP of apple cider vinegar
  • 3 TBSP of tahini
  • 3 TBSP of coconut oil
  • ¼ cup of almond milk


  • About ½ cup of roasted, salted pistachios, roughly chopped
  • About ½ cup of organic dried cranberries, roughly chopped


  1. Line your baking tray with baking paper.
  2. Process your nuts to fine meal then add your dates and process.
  3. Add all the rest of your ingredients and mix well until sticky dough forms.
  4. Form little batches with your cookie dough, flatten them with your hand or a fork into your favourite cookie shape and top with chopped pistachios and cranberries.
  5. Bake for 10-12 minutes at 180 degrees or until cooked and smelling irresistible.
  6. Enjoy how deliciously fun & simply healthy eating can be!

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Beautifying most delicious and super quick chocolate cookies :-)
Beautifying most delicious and super quick chocolate cookies 🙂   1 cup of whatever leftovers…

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