Cranberry & Pistachio Chocolate Cookies

Cranberry & Pistachio Chocolate Cookies

Cranberry & Pistachio Chocolate Cookies (vegan & gluten free option)
MyInspiration Feel The Difference Range
Makes 6 cookies – ready in 30 minutes

2 tbsp vegan margarine
3 tbsp maple syrup
Pinch of Allspice
1 tsp vanilla extract
1 ¼ cups rye flour (for gf change this to 1 cup of buckwheat)
3 tbsp cranberries
12 pistachio nuts deshelled and chopped
1 tbsp cacao powder
¼ cup oats


1. Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and line a baking tray with parchment.

2. In a mixing bowl mix together the margarine, maple syrup, vanilla extract & allspice until it’s all combined, then add in the flour, cacao powder, oats. cranberries and pistachios and again stir together.

3. Take heaped tbsp of the dough and roll into a ball and pop on the baking tray, take a fork and carefully press the cookies to flatten them out. Pop in the oven for 15 minutes until they feel firm to the touch. Remove from oven and cool.



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