Gluten-Free Cranberry Pistachio Haystacks

Gluten Free Pistachio Cranberry Haystacks Recipe

The holidays are filled with parties and candies and cookies and who wants to abstain? Certainly not me. So what’s a person to do?

This year I decided to make just a few small changes in some of my recipes, especially my cookie recipes. Changes that will make the cookies a bit healthier by lowering the refined sugar and packing them full of healthy ingredients but in no way compromising on taste or texture.

These Gluten Free Pistachio Cranberry Haystacks are a result of some of those small changes. Basically a dressed up macaroon, I have taken out the granulated sugar, used agave and loaded then up with pistachios and cranberries.

Pistachios have no trans fats, no cholesterol and contain as much protein as a serving of soybeans. Cranberries are loaded with antioxidants, and help prevent urinary tract infections and possible strokes. Coconut is rich in iodine which helps with thyroid issues, builds up muscles and aids in digestion. These cookies have no gluten, grain or dairy.

All in all I would say these cookies are darn near health food! Ah, healthy eating never tasted so good. And with the green pistachios and red cranberries, they really are a perfect holiday cookie!

So if you make a few small changes this holiday season and eat just a little healthier you can enjoy the fun and feasting with far fewer consequences. Small changes can add up to a big difference.

Gluten-Free Cranberry Pistachio Haystacks cookies

 

5 from 1 vote
Gluten Free Pistachio Cranberry Haystacks Recipe
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 68 kcal
Author: Carol Kicinski
Ingredients
  • 3 large egg whites
  • ¼ teaspoon kosher or fine sea salt
  • ¼ cup agave nectar
  • 2 cups shredded coconut can be sweetened or unsweetened
  • ½ cup roasted unsalted pistachios roughly chopped
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Whisk egg whites with salt by hand for about 30 seconds or until frothy. Add the agave and whisk to combine. Add the coconut, pistachios and cranberries and mix to combine.
  3. Using wet fingers or a small ice cream scoop, mound 1 – 1½ tablespoons of the mixture onto the prepared baking sheets spacing about 1 inch apart.
  4. Bake for 12-16 minutes or until they are deeply golden brown and have firmed up slightly. They will firm up more as they cool.

  5. Let cool on the baking pans for 5 minutes then transfer to a wire rack to finish cooling.
  6. Cookies can be stored in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Gluten Free Pistachio Cranberry Haystacks Recipe
Amount Per Serving
Calories 68 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 50mg 2%
Potassium 57mg 2%
Total Carbohydrates 8g 3%
Sugars 6g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 0.2%
Calcium 0.4%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Celiac Coconut Cookies Cranberries Dairy Free Gluten-Free Gluten-Free Recipes Haystacks Healthy Holiday Pistachios
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  1. Anonymous
    December 12, 2010

    I want to make these but . . . how much agave nectar? Is that a 1/4 cup? (not sure what the measure is).

  2. Simply...Gluten-free
    December 12, 2010

    Yes, 1/4 cup of agave nectar!

  3. Jeanine
    December 12, 2010

    You've done it again, Carol! Love these little holiday treats that you're coming up with.

  4. Jas.
    December 12, 2010

    oh yum carol – these look delicious!

  5. Nisrine | Dinners & Dreams
    December 12, 2010

    Wonderful recipe, Carol. Great photos as usual!

  6. InTolerant Chef
    December 13, 2010

    These are my kind of cookie! I didn't know how healthy cocnut was until now, I guess that's a great excuse to eat more of it!

  7. Healing Cuisine by Elise
    December 13, 2010

    So cute, so festive…and..dare I say, EASY? :)

  8. Maggie
    December 13, 2010

    Hi Carol – I did not know that pistachios were so good for us. I'm glad to hear that because my kiddies and I love them! Your pictures are beautiful!

  9. Helene
    December 15, 2010

    Simply delicious. I have never use agave nectar. Where do we buy it?

  10. Deeba PAB
    December 15, 2010

    Pistachios are my fave nut, and cranberry makes everything yummier. These stacks are precious cute. Delicious holiday baking!

  11. Wendy @Celiacs in the House
    December 16, 2010

    Carol-Okay, these look good too. I haven't baked a single cookie yet and I've found two recipes here that have me thinking maybe I will quit being a gluten-free Scrooge and bake something.

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