Cran-Pistachio Cookies

Dairy Free
Cran-Pistachio Cookies
60 min.
48
81kcal

Suggestions


Indulge in the delightful combination of flavors with our Cran-Pistachio Cookies, a perfect treat for any occasion! These cookies are not only dairy-free but also incredibly easy to make, making them an ideal choice for those with dietary restrictions or anyone looking to enjoy a guilt-free dessert. With a preparation time of just 60 minutes, you can whip up a batch of 48 delicious cookies that are sure to impress family and friends.

The unique blend of sweet dried cranberries and crunchy, salted pistachios creates a harmonious balance that will tantalize your taste buds. Each bite offers a satisfying crunch, complemented by the soft, chewy texture of the cookie. Plus, the vibrant green of the pistachios and the rich red of the cranberries make these cookies visually appealing, perfect for holiday gatherings or as a delightful addition to any dessert table.

Whether you're hosting a party, looking for a sweet snack, or simply craving something special, these Cran-Pistachio Cookies are sure to become a favorite. Easy to store and even easier to share, they are a wonderful way to spread joy and sweetness. So, gather your ingredients and get ready to bake a batch of these irresistible cookies that everyone will love!

Ingredients

  • serving you will also need: parchment paper 
  • 17.5 oz sugar cookie mix 
  • box pistachio pudding mix instant (4-serving size)
  • 0.3 cup flour all-purpose
  • 0.5 cup butter melted
  •  eggs 
  • cup pistachios salted chopped
  • 0.5 cup cranberries dried chopped

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  1. Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms.
  2. Add pistachios and cranberries; mix well.
  3. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
  4. Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Nutrition Facts

Calories81kcal
Protein5.88%
Fat41.71%
Carbs52.41%

Properties

Glycemic Index
1.94
Glycemic Load
0.44
Inflammation Score
-1
Nutrition Score
1.0747826096156%

Flavonoids

Cyanidin
0.2mg
Catechin
0.09mg
Epigallocatechin
0.05mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Myricetin
0.03mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:81.03kcal
4.05%
Fat:3.82g
5.88%
Saturated Fat:0.6g
3.73%
Carbohydrates:10.8g
3.6%
Net Carbohydrates:10.45g
3.8%
Sugar:5.94g
6.6%
Cholesterol:6.82mg
2.27%
Sodium:54.95mg
2.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.21g
2.42%
Vitamin B6:0.05mg
2.38%
Vitamin B1:0.03mg
2.32%
Vitamin A:105.12IU
2.1%
Manganese:0.04mg
1.96%
Copper:0.04mg
1.82%
Phosphorus:17.7mg
1.77%
Selenium:0.98µg
1.4%
Fiber:0.35g
1.4%
Folate:5.06µg
1.26%
Vitamin B2:0.02mg
1.21%
Vitamin E:0.18mg
1.19%
Iron:0.21mg
1.14%