PISTACHIO & CRANBERRY CHIP COOKIES

The mixture of this dry batter is made with half almond flour, which makes these a tad healthier than your average holiday cookies and also a bit more filling. sometimes I thought that I can eat this everyday and night as its so delicious.

Now Preheat the oven to 350F-350F and line a large baking sheet with paper.

In a medium bowl, combine the flours, baking soda, cinnamon and salt to the mixer’s bowl, add the coconut oil, cane sugar, brown sugar or white sugar, almond milk and vanilla. Mix on high until well mixed and combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low after each addition, scraping down the sides of the bowl as needed. Stir in the chocolate chips, cranberries, pistachios.

Use a cookie scoop to scoop out the dough onto the baking sheet. Bake 12-13 minutes or until lightly golden brown. . Let the cookies cool on the baking sheet for 20-30 minutes before cooling completely on a wire rack.