This Celebrity Chef Made A Healthy Holiday Cookie Just For mbg (And It Tastes Amazing)

Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
This Celebrity Chef Made A Healthy Holiday Cookie Just For mbg (And It Tastes Amazing)

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We're celebrating the season with tips and tricks from the world's best chefs and cookbook authors on how to make amazing holiday cookies you won't feel bad about eating a whole tin of. Today, we're sharing a recipe from Julia Turshen, the author of one of the year's most lauded cookbooks, and the co-author of a whopping eight other cookbooks, including one with Mario Batali and another with Gwyneth Paltrow. Her new cookbook, Small Victories, is all about recipes featuring little tips and tricks that make recipes easier and tastier, and this cookie, whipped up specially for mindbodygreen, uses the same approach. "The small victory is in thinking outside the sugar-cookie box and creating a healthy, festive holiday treat, with unsweetened dried cranberries, pistachios, and an antioxidant-rich dark-chocolate drizzle," says Julia.

For more healthy holiday cookies, check out Deliciously Ella's vegan cookies that utilize a protein-packed secret ingredient, and Milk Bar mogul Christina Tosi's chocolate treats that use a surprising sweetener. And be sure to check back in later—we'll be sharing more healthy baking secrets from food world celebs all month long!

Pistachio Cranberry Holiday Cookies


  • 16 tablespoons [220 g] unsalted butter, at room temperature
  • Packed 1 cup [200 g] dark-brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups [180 g] all-purpose flour
  • 1 cup [100 g] rolled oats
  • ½ cup [80 g] unsweetened dried cranberries
  • ½ cup (80 g) shelled pistachios
  • ½ cup [90 g] semisweet chocolate chips or chopped-up dark chocolate bar, melted


  1. Position racks in the upper and lower thirds of the oven and preheat your oven to 350°F [180°C]. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl and using a wooden spoon, beat together the butter and brown sugar, really whipping them so that the mixture becomes light and creamy. If it's hard to get the butter going at first, get in there with your hands and squish it until it softens (it's messy but kinda fun). Add the vanilla, eggs, baking soda, and salt, and stir everything until the mixture is uniform. Stir in the flour until just combined, then gently stir in the oats, dried fruit, and pistachios.
  3. Using a small ice-cream soup, drop mounds of the dough onto the prepared baking sheets, spacing them about 2 inches [5 cm] apart.
  4. Bake the cookies until they're lightly browned, about 10 minutes if you like them quite soft or up to 15 minutes if you prefer them a bit darker and crisper. (My friend Julie says 8 minutes is great if you like them underdone.) However long you bake them, halfway through baking, switch the bottom baking sheet to the top rack and vice versa, so that the cookies bake evenly.
  5. Transfer the cookies to a wire rack to cool completely before drizzling with the chocolate.

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