Oatmeal Pistachio Cookies
These Oatmeal Pistachio Cookies are gluten free, hearty and super easy to make! Chewy, packed with nuts and chocolate, with a drizzle of pistachio cream, they’re unforgettable!
Servings: 12 cookies
Calories: 298kcal
Ingredients
- 2 1/3 cups lightly salted roasted pistachios* divided
- 1 cup rolled oats
- 1/2 cup+ 2 tablespoons oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt*
- 1 large egg
- 1/3 cup maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate coarsely chopped and divided
- Pistachio cream for garnish
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line large baking sheet with parchment paper and spray with cooking spray. Set aside.
- Chop coarsely 1/3 cup of pistachios and set aside.
- In a high speed blender or food processor, add remaining 2 cups of pistachios and process just until ground. Transfer into a large bowl along with 1/4 cup chopped pistachios, oats, oat flour, baking soda, salt and stir to combine.
- Add egg, maple syrup, vanilla extract and mix with spatula until thick, almost non-sticky dough forms. Add 1-2 tablespoons of oat flour, if needed. Let cookie dough sit for 5 minutes to allow oats absorb the moisture.
- Add 1/3 cup dark chocolate and stir to incorporate. Using a large cookie scoop, scoop the dough levelling at the top, and place on previously prepared baking sheet spacing 2 inches or so apart. I had 3 rows of 4 cookies lengthwise.
- Wet your hands and press each cookie ball into a desired size cookie and shape it, they spread 25% extra. Then gently press remaining chocolate chunks on top of each cookie.
- Bake for 18-20 minutes or until cookies start to get golden brown edges.
- Remove from the oven and let cool on a baking sheet for 10 minutes. Then transfer cookies to a wire rack and drizzle with pistachio cream and sprinkle with remaining 2 tablespoons of chopped pistachios.
Video
Notes
*You can use salted roasted pistachios, then omit salt in the recipe.
- Store: Covered with a linen towel or any container with a lid for 3-4 days. Honestly, ours are gone in 48 hours.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
Nutrition
Serving: 1cookie | Calories: 298kcal | Carbohydrates: 30g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 16mg | Sodium: 204mg | Fiber: 5g | Sugar: 11g