Gluten Free Pistachio Cranberry Haystacks Recipe
Updated Oct 23, 2025, Published Dec 12, 2010
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The Perfect Holiday Cookie
There’s something magical about Christmas cookie baking — the smell of toasted nuts, the sparkle of dried fruit, and the joy of creating treats to share with family and friends. These Gluten-Free Pistachio Cranberry Haystacks are everything we love about the season: simple, naturally gluten-free, and irresistibly delicious with chewy coconut, roasted pistachios, and sweet-tart cranberries. Each bite captures the festive flavors of the holidays, making them perfect for befriending gluten-free guests. They do so in the easiest way possible.
If you love Christmas cookies with a twist, don’t miss our Butter Cookies with Berry Jam, Cranberry Chocolate Cookies, and Gluten-free Vanilla Stars.
Why You’ll Love This Recipe
These Gluten-Free Pistachio Cranberry Haystacks are everything a holiday cookie should be — colorful, crunchy, and naturally sweet. They’re also incredibly quick to make. There’s no need for complicated dough or chill time. Just mix, scoop, and bake! The combination of pistachios and cranberries gives them a beautiful red-and-green look, reminiscent of festive holiday decorations. It feels right at home on any Christmas cookie platter. Plus, they’re made with agave nectar instead of refined sugar, making them a lighter, more wholesome option. They still satisfy every sweet tooth.
The Flavors of the Season
- Coconut: Adds chewiness and a toasty sweetness once baked.
- Pistachios: Provide a festive green hue and nutty crunch, key to making these beautiful Gluten-Free Pistachio Cranberry Haystacks shine.
- Dried cranberries: Bring a pop of color and tangy contrast.
- Agave nectar: Keeps the cookies naturally sweet and golden.
Together, these ingredients create a cookie that’s not only gluten-free but also full of texture, balance, and holiday charm.
Tips for Perfect Haystacks
- Use fresh egg whites. They help bind the ingredients and give a glossy finish.
- Wet your fingers or scoop. This keeps the mixture from sticking when shaping the cookies.
- Watch the bake time. They should be golden and slightly firm — they’ll crisp up as they cool.
- Dress them up! Drizzle with melted white chocolate or sprinkle with edible glitter for extra Christmas sparkle on your Gluten-Free Pistachio Cranberry Haystacks.
For another festive baking idea, try our Gluten-Free Pear Almond Cake — a naturally gluten-free dessert that transitions beautifully from holiday dinner to cozy afternoon tea.
How to Serve or Gift Them
These Gluten-Free Pistachio Cranberry Haystacks make the perfect addition to a holiday cookie tray or a thoughtful homemade gift. Pack them in decorative tins or glass jars tied with festive ribbon. You’ve got a gluten-free treat that looks as beautiful as it tastes. Serve them alongside hot cocoa, coffee, or even our Boozy S’Mores Milkshakes. This makes for an adults-only dessert pairing that’s sure to be a hit.
A New Gluten-Free Holiday Classic
This holiday season, skip the complicated cookie recipes and embrace the beauty of simplicity. These Gluten-Free Pistachio Cranberry Haystacks are festive, flavorful, and easy enough to whip up in under an hour. With their jewel-toned cranberries, green pistachios, and crisp coconut, they’re a standout on any Christmas cookie platter. They are also a sweet way to celebrate the season gluten-free, thanks to the delightful combination of pistachios and cranberries in haystacks.
Gluten Free Pistachio Cranberry Haystacks Recipe
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.