Oatmeal pistachio cookies
A simple, delicious combination that makes the perfect little bite.
Servings: 20 approx
- 1 cup pistachios 140g, shelled
- ½ cup ground almonds 60g almond meal
- 1 cup old-fashioned oats 100g, rolled oats, not quick-cook
- ¼ cup coconut oil 4tbsp, melted and cooled
- ¼ cup honey 4 tbsp
- 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.
Calories: 105kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.6mg