Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup.
Add in the flour mixture, stirring just until incorporated.
Fold in the cranberries, dark chocolate chips, and pistachio nuts.
Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width using a spatula.
Gently press the remaining pistachio nuts into the tops.
Bake at 325°F for 10-15m or until cookie is set. These cookies will only be lightly brown.
Cool on the pan for 10 minutes before turning out onto a wire rack.