In all honesty, cookies are not something I make all that often. In fact, I hardly ever either make them or buy them, I am more of a fan of muffins, scones and croissant-type things with my coffee or whatever excuse I have for having something sweet. However, when Sunday Supper said they were going to have a #Cookielicious virtual cookie exchange I couldn’t pass up taking part. Plus, after all, my son is getting more in to cookies so it seemed only fair to experiment and get some ideas from others. I wanted to make sure my cookies were fitting for such an occasion, tasty but a little different and ideally relatively healthy. These pistachio oatmeal cookies most definitely fit in perfectly.
Another confession, I have never been to a cookie exchange party nor really know what it’s all about, but from what I understand, I’d want to have a bit of a story to my cookie to help them gain a bit of popularity (although being Christmas tree-shaped I am hoping they’ll get a few cuteness points). I debated about making another German Christmas cookie, linking to my time in Germany as a student, or a shortbread variation to go with my Scottish roots but in the end I went for something altogether different. These pistachio oatmeal cookies have if anything more of a flavor of the Middle East to them, an area whose cuisine I enjoy a lot and have visited a couple times but I’m afraid other than that, it’s more just I thought they would taste good. And, I’m glad to say, they do.
As you may know by now, I prefer to make relatively healthy versions of dishes and baking – particularly since I know my older son will be digging in to them – but I only do so as far as makes sense, and cookies are that bit trickier since they are in all honesty all about sweetness and there’s only so many ways you can vary that in a cookie. I had quite a bit of success with my spiced Vermont maple cookies and like the texture oats gives, so used that as a bit of a base. I wanted a bit more crunch and do love pistachios so they seemed a great choice. Honey and pistachios go really well together and so this seemed the ideal way to sweeten them and add to the great flavor. Coconut oil also goes well with the other ingredients, as does almond mea, and both add to the healthiness factor while still being tasty.
These are incredibly quick and easy to make, being only six ingredients and the food processor doing the chopping and mixing for you. All you really do is scoop the mixture out and bake them. They gently brown as they bake but don’t really change in shape so don’t worry about them being relatively close on your baking sheet.
As I said, these pistachio oatmeal cookies have a bit of a taste of the Middle East to them, with the wonderfully naturally flavorful pistachios and honey giving them a wonderful sweet nuttiness. This is complimented by the oats and almonds to give a nice crunchy cookie that’s pretty healthy too. Giving you the perfect excuse to have another one. Or two… or more. Hey, they are so easy just make another batch and enjoy!
- 1 cup/140g shelled pistachios
- ½ cup/60g ground almonds/almond meal
- 1 cup/100g old-fashioned oats (not quick-cook)
- 4tbsp/1/4 cup coconut oil, melted and cooled
- 4tbsp/1/4 cup honey
- 1 egg
- Preheat oven to 350F/180C.
- Pulse the pistachios in the food processor until they are fairly crumb-like - a few lumps are fine you just don't really want large pieces.
- Add the ground almonds, oats, coconut oil, honey and egg and pulse a few times to mix well.
- Take tablespoonfuls of the mixture and gently form into squashed balls then lay on a lined baking sheet - note the mixture is fairly sticky and doesn't really change shape when it bakes.
- Bake for around 15 minutes until gently golden and set. Allow to cool before enjoying.
See all the other #cookielicious cookies being served up today:
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.