Ingredients
Scale
- 2 ½ cups (280g) all-purpose plain flour, or white spelt flour (note: gluten-free options available)
- ¾ cup (170g) vegan butter or refined coconut oil, chilled
- ¾ cup (75g) powdered sugar / icing sugar
- ¼ cup (45g) pistachios, chopped
- ¼ cup (30g) dried cranberries, chopped
- Pinch of salt (if using unsalted butter or coconut oil)
- ¼ cup (80g) raspberry jam or jam of choice
Instructions
- Combine flour, vegan butter, and powdered sugar in a food processor until cohesive; add water if too crumbly.
- Fold in chopped pistachios and cranberries; chill dough if too soft.
- Preheat oven to 350°F (180°C), roll out dough to ¼ inch thickness, and cut out shapes.
- Bake for about 10 minutes until edges are golden; cool completely.
- Optional: Spread raspberry jam on half the cookies and sandwich with the others.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use chilled vegan butter for better texture.
Avoid over-baking to keep cookies chewy.
Substitute pistachios with walnuts or almonds for variation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 80
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 0