Oatmeal Chocolate Pistachio Cookies
Gluten Free - Dairy Free
Baking in someone else's kitchen is always a love hate thing for me. I love it because it challenges me to use what I kind find in someone's home, but it can be frustrating when they don't have the right utensils or the one ingredient you think would just make the recipe.
While I was away on Vancouver Island with work I had the pleasure of staying with my cousin, who is like a sister to me. As way of thanks for an awesome visit (and an epic chicken cashew curry dinner that her boyfriend made) I had to come up with something tasty to leave on their counter.
These cookies started off innocently enough; some oats, grass-fed butter, coconut. Plain and simple right? Not quite. Sometimes when I'm left alone in the kitchen, my hands start to wander and things like chilli flakes and pistachios suddenly seem like a great addition to your average oatmeal chocolate chip cookie!
Turns out my wandering kitchen hands paid off (this time!). These oatmeal chocolate pistachio cookies are spot on. They are adventurous enough to lure a non chocolate chip oatmeal fan, yet chewy and chocolatey enough to satisfy those who enjoy the simpler cookies in life. Play around with your spice levels to find your ultimate chocolate chilli balance!
Makes 15 cookies
- 1/2 cup grass-fed butter, room temp.
- 12 tbs coconut palm sugar
- 1 tbs vanilla extract or 1/2 vanilla bean
- 1 cage-free egg, room temp
- 3/4 cup oat flour
- 1/4 tsp himalayan salt
- 1 cup shredded coconut
- 1 1/4 cup rolled oats
- 1 1/2 tsp baking soda
- 1/3 cup raw pistachios (roasted is fine too)
- 1/2 cup dark chocolate, chunks or chips
- Chilli flakes
In a medium sized bowl, whip butter and sugar together. A hand mixer or spatula works just fine.
Add in vanilla or the contents of 1/2 vanilla bean and egg. Mix until combined.
Measure out oat flour, salt, coconut, soda and oats. Add to wet mixture and mix until fully combined.
Add in dark chocolate, chilli flakes and pistachios, reserving a few pieces of chocolate and nuts for decorating.
Chill mixture until firm, about 1 hour in fridge, 1/2 hour in freezer.
Bake at 325 on a parchment or silpat lined tray for 10-12 minutes depending on your oven. Adorn each cookie with chocolate and pistachios. Let cool on tray.