Raw Recipes

Lemon Cranberry Pistachio Cookies

Posted on September 09 2011 | (7) Comments
Category: Raw Dessert and Snack Recipes

Lemon Cranberry Pistachio Cookies

Yield: 24 cookies

These nutty cookies, punctuated by bright red, tart cranberries, will light up any holiday party.

Ingredients

  • 1 cup raw almonds (unsoaked)
  • 1/4 cup raw pistachios (unsoaked)
  • Pinch salt
  • 8 pitted medjool dates
  • 1 teaspoon lemon zest
  • 1/4 cup dried cranberries


Equipment

  • measuring cups and spoons
  • food processor
  • rubber spatula
  • small mixing bowl
  • medium mixing bowl
  • file grater or zester
  • plate


Place 1/2 cup of the almonds in a food processor fitted with the S blade and process until finely ground. Set aside in a small mixing bowl. Put the remaining 1/2 cup of almonds and all of the pistachios and salt in the food processor and process until coarsely chopped. Add the dates and lemon zest and process until the mixture begins to stick together. Don’t overprocess; chunks of almonds and pistachios should still be visible. Add the dried cranberries and pulse briefly, just until mixed.

Remove the cookie dough from the food processor and place in a medium mixing bowl. Scoop about 1 tablespoon of the dough into your hand and squeeze it firmly until it sticks together. Roll it into a 1-inch ball and flatten it slightly to make a cookie. Repeat until all of the dough has been used. Roll each cookie in the ground almonds and place it on a plate. Chill the cookies in the refrigerator for at least 1 hour before serving.

Stored in a sealed container, Lemon-Cranberry-Pistachio Cookies will keep for 1 month in the refrigerator or for 3 months in the freezer.

 

Related Blog Posts: Raw Food At the Daily Raw Cafe


Previous Comments

On September 12, 2011 .(JavaScript must be enabled to view this email address) said...

Fantastic.  You hit many of my raw food favorites in a single recipe.  I also hope you can substitute dried tart cherries for the cranberries. I cannot think anyone would allow such cookies to remain in the refrigerator for more than a few days!  Thanks, Jennifer, for this recipe.  It will be a big holiday hit for the coming season, although I wont wait that long to make a batch!

On September 14, 2011 .(JavaScript must be enabled to view this email address) said...

Love this receipe and it is so simple to make. And what about eating it!

On September 17, 2011 .(JavaScript must be enabled to view this email address) said...

I don’t have pistachios handy.  What nut could I substitute? They sound yummy!

On September 22, 2011 .(JavaScript must be enabled to view this email address) said...

You could use a variety of nuts, such as almonds, walnuts, or pecans!

On September 24, 2011 .(JavaScript must be enabled to view this email address) said...

Why in the world do you use unsoaked nuts? You should know that you first have to soak them in order to “neutralize” the enzyme inhibitors so that the nuts actually become digestible.

On January 15, 2013 .(JavaScript must be enabled to view this email address) said...

Jenny, it sounds delicious! What do you think, are these cookies good for diabetic persons? I Love your books and I am in my way to be more raw food eater. Thanks in advance.

On January 16, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Silvia,

The cookies do have dates, which are pretty sweet if you’re diabetic (most dried fruits are). . .

(but it’s still better than something like a sugary cupcake!)

Jenny


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