Almond Pistachio Oat Cookies

Winter has finally made an appearance and what better way to embrace the the colder weather, but to get in the kitchen and rustle up these droolicious almond and pistachio cookies – healthy, simple and totally irresistible!

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Cookie Ingredients: Makes 20 cookies

1 cup oats
½ cup desiccated coconut
½ cup almond meal
½ cup pistachios, plus extra to decorate
2 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons coconut sugar
½ teaspoon vanilla bean paste or vanilla extract
1 tablespoon water
2 tablespoon nut butter of choice (almond, peanut, cashew)

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Raw chocolate ingredients:

1/3 cup raw cacao powder
2 tablespoons maple syrup
2 tablespoons coconut oil

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Cookie method:

  1. Preheat oven to 150 degrees C.
  2. Place all cookie ingredients into a food processor and pulse until sticky when pressed between the fingers. Add a bit more maple syrup if the mixture does not stick together.
  3. Line baking tray with baking paper.
  4. Scoop 1 tablespoon of the cookie mixture, roll into balls and then flatten with your hands until you get a nice flat cookie. Repeat with remaining cookie mixture.
  5. Bake in oven for 15 minutes. Let cool on cooling rack.
  6. To make the raw chocolate, melt the coconut oil on low heat if not already melted then add the raw cacao and whisk to get rid of any lumps. Tip: sieve the raw cacao powder to prevent this. Then add the syrup and mix well until silky smooth.
  7. Drizzle/dip the cookies into the raw chocolate mixture and then place back on the tray and sprinkle with crushed pistachios.
  8. Place into the fridge and set.
  9. Keep cookies in an airtight container.

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Recipe & photo credit: Keri Lupini & Secret Squirrel Food

Wellness in the City

info@wellnessinthecity.co.za
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