I’m feeling a little guilty for keeping this recipe from you for the past two weeks. It just isn’t right to keep things that are this good to yourself.
But as our big day draws closer {T minus ten days!}, there have been a few loose ends to tie up like meeting with vendors, finalizing music choices, planning the honeymoon {in Maui…if you have any suggestions for us, please share!} and picking up my dress today, eeek!
Needless to say, my little car of life has been in overdrive lately and I’ve had no choice but to put blogging on the back burner. I know that things are only going to get busier from here but I will try my best to pop in with a recipe or a few pictures from the wedding in between.
In the meantime, I wanted to leave you with a good taste in your mouth…
I had almost half a bag of leftover pistachios from the muffins I made and they were begging to be made into cookies.
So naturally, I made them as healthy as possible while still maintaining scrumptious flavor.
I didn’t calculate the nutritional facts but between the coconut oil and the pistachios, I’m confident that they have a good deal of fat.
However, it is mostly good fat and if they’re consumed in small portions (one…maybe two a day) then they can actually be a part of balanced diet. Hoo-ra!
I have to say, the cookie monster in me definitely came out with these. They were sooooo good. Probably my favorite {healthy} cookie recipe on here. We ate the first batch within a few days and I was dying to bake another but I made the mistake of leaving the left over chocolate chips in their original packaging on the door of the refrigerator.
You see, a certain someone likes to stand in front of the refrigerator and pour the chocolate chips straight into his mouth until there’s about one measly tablespoon left.
But I’m trying my best to practice wearing my good wife pants by not complaining when he pours bags of random ingredients into his mouth while standing in front of the refrigerator, wasting electricity. Even if it’s right before dinner and even if it keeps me from making another batch of amazing cookies.
Because only true love could stand in the way of me and my cookies.
Ingredients
2 cups oat flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup real maple syrup
1/3 cup unsweetened apple sauce
1/2 cup + 2 tablespoons refined melted coconut oil
1/2 cup pistachios, chopped
1 cup shredded coconut (I used unsweetened raw coconut)
1 cup chocolate chips (non-dairy for vegan version)
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Combine dry ingredients (oat flour to salt) in a medium size bowl and sift together.
- Combine coconut, maple syrup, melted coconut oil, chopped pistachios and apple sauce in a separate large bowl and stir together.
- Add the dry ingredients to the bowl with the wet and stir until slightly mixed. Then add the chocolate chips and continue to stir until a dough has formed. Using a spatula helps as the dough is thick and slightly sticky. If it is too sticky, add a tablespoon of flour at a time until it is easier to handle.
- Roll the dough into separate balls and place on the cookie sheet. Bake in the oven for 15 minutes, until edges are slightly brown.
Notes
*be sure to use certified gluten-free ingredients for allergies
Undercooking them will result in a softer cookie that has a stronger pistachio/coconut flavor while cooking them closer to 20 minutes will give a more crispy cookie with less flavor.
To freeze: place in a Ziploc bag and store in the freezer until ready to cook. You won’t have to defrost them prior; just cook in the preheated oven at the same temperature for a few minutes longer.
