These Dark Chocolate Cranberry Pistachio Cookies are made with healthy swaps like whole wheat flour & coconut sugar, plus they're dairy-free!
Preheat oven to 375. Combine whole wheat flour, cocoa powder, salt, and baking soda in a bowl.
In a separate bowl, combine coconut sugar, olive oil, egg, and vanilla.
Mix the dry ingredients into the wet ingredients. Stir in chocolate chunks, pistachios, and cranberries.
Line a baking sheet with parchment paper, and drop rounded spoonfuls of dough onto the parchment. (A small ice cream scoop or melon baller works well for this.) Flatten the tops of the cookies slightly.
Bake for 9 to 11 minutes. Remove from oven, and leave cookies on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.