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.
- 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
Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
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.
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.
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.
Let cool on the baking pans for 5 minutes then transfer to a wire rack to finish cooling.
Cookies can be stored in an airtight container for up to 3 days at room temperature.
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