Brimming with seasonal cheer, these nutritious cookies are totally delicious, and so much healthier than a pastry-clad mince pie! Crunchy on the outside, chewy on the inside, this mouth-watering combination of tangy cranberries and flavoursome pistachios is sophisticated enough to offer surprise Christmas guests, yet healthy enough to eat as an energising snack before and after workout, or to keep you going on longer bike rides. Slightly decadent perhaps, but packed with wholesome, sustaining carbohydrates, antioxidants, important minerals and good fats to pep you up over the busy festive season.
IngredientsFor 20 cookies
- 60g unsalted butter
- Zest of one orange, grated
- 125g soft brown sugar
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- 1 large egg
- 100ml sunflower oil
- 175g wholemeal plain flour
- 1tsp baking powder
- 100g jumbo porridge oats
- 150g dried cranberries
- 100g bag of shelled pistachios
- Preheat the oven to 170°C and lightly grease a large baking tray.
- Beat together the butter, orange zest, soft brown sugar, golden syrup, vanilla extract and egg in a mixing bowl until pale and smooth.
- Stir in the oil, flour, baking powder and oats.
- Add the cranberries and the pistachios and stir into the mixture until well combined.
- Chill in the fridge for 15 minutes or so until the dough firms slightly.
- Form walnut-sized balls of mixture with your hands and place on the greased baking tray. Leave a few cm gap between each cookie; they will spread as they bake. Flatten each ball slightly by pressing down with the palm of your hand. You may need to bake in two batches, depending on the size of your baking tray.
- Bake in the oven for 15-20 minutes until golden and puffed up.
- Leave to cool in the tray for a few minutes and then carefully transfer them to a wire rack with a spatula.