Prep time: 15 minutes
Cook time: 15 minutes
Yields 12

Ingredients:

  • ¾ cup creamy almond butter
  • 1 cup white chocolate chips
  • 1 cup quick-cooking oats
  • ¾ cup dried cranberries, chopped
  • ¼ tsp. kosher salt
  • ½ cup and 1 Tb. unsalted pistachios, chopped
  • ½ tsp. vegetable oil

Directions:

  • 1

    In a medium bowl, microwave almond butter and ¾ cup white chocolate chips in short bursts, stirring occasionally until the mixture is melted and smooth.

  • 2

    Mix in oats, cranberries, salt and ½ cup pistachios. Stir gently to combine.

  • 3

    Spoon the mixture by the tablespoonful onto a parchment-lined baking sheet. Gently press balls in the center to flatten.

  • 4

    Chill until set, about 10 minutes.

  • 5

    While cookies chill, heat oil and the remaining ¼ cup white chocolate chips in the microwave, stirring until melted and smooth.

  • 6

    Drizzle cooled cookies with melted chocolate, top with the remaining tablespoon of pistachios and chill until set, about 5 minutes.