Raw Pistachio & Cranberry Cookies

Raw Pistachio & Cranberry Cookies



These raw pistachio and cranberry cookies are like heaven!!! These are definitely one of my favorite cookie recipes on the blog and they are so easy to make because they don’t require any baking!

I really love the combination of pistachio nuts and cranberries – it’s really yummy and also very festive!

This recipe is out-of-this-world amazing and is also grain-free, gluten-free, refined sugar-free, soy-free, dairy-free, raw vegan & Paleo.
It makes a great Christmas cookie for raw-vegans and anyone else following a healthy diet!

I hope that you love them as much as I do, I’m certain that you will…

Ps. Be sure to read the story of how I created this recipe below



I often get an idea of a recipe that I want to make and I literally can’t do anything else until I try to make it – I get way to excited about it and can’t sit still. This is what happened with these cookies…

I knew that I wanted to make some kind of healthy treat/ snack using pistachio nuts and cranberries (because like I said, I’m obsessed with that combo at the moment) but I wasn’t entirely sure what I wanted to make. I had a few options in mind and then I decided that I wanted to make cookies – because cookies are awesome. But, I didn’t want to make a baked cookie because I made a similar one that I made last year using pecan nuts & cranberries (also super yummy – check it out)… I wanted to make a raw, plant-based cookie.
I thought about it for a few days and tried to let it sit in the back of my mind until the recipe came to me… and then it did – and it worked! Now I keep making them and will make them again for Santa (me)!

They’re my favorite cookie (maybe, it’s unfair to pick favorites)… and I’m so excited to be sharing them with you!



Here’s what I use…


-5 fresh medjool dates (soaked for 15 minutes)
-1 cup unsweetened nut butter (almond, cashew or macadamia)
-1 cup almond flour (or ground almonds)
-1 cup desiccated coconut
-1 cup raw pistachio nuts (shells removed)
-1/2 cup dried cranberries (sweetened with pure fruit juice, sulphate free)
-2 tablespoons cold-pressed coconut oil (melted)
-2 teaspoons ground vanilla powder/ pure vanilla extract
-2 teaspoons cinnamon
-tiny pinch sea salt

(makes 30-40 cookies, depending on size)




Here’s how I like to make them…

I hope that you love this recipe as much as I do!


-remove the stalks & pits from the fresh dates and soak for 15 minutes in warm water

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-finely chop the soaked dates into small pieces and then mash with the back of a fork until it forms a sticky and smooth paste

-mix the sticky date paste, melted coconut oil, nut butter, almond flour, desiccated coconut, vanilla, cinnamon & sea salt together in a bowl until well blended

-add the pistachio nuts & dried cranberries to the batter and mix again

-roll the raw cookie batter into balls (taking a heaped tablespoon amount at a time) and then push down each ball gently with your palm onto parchment paper/ wax paper placed on a flat tray

-make lines on the top of each cookie by pressing them gently with the back of a fork (optional)

-place moulded cookies in the fridge & leave to set for at least an hour

-eat, share and enjoy every bite!

-store in the fridge in an airtight container to keep fresh

Made with love by Liezl Jayne xo

Preparation time: max 30 minutes
Fridge time: 60 minutes
Total time: 90 minutes