11 August 2012

Recipe: Chunky Pistachio Oat Cookies

Summer is definitely not the most ideal season for baking; that seemingly simple non-revelation has become obvious lately, as it's difficult to resist the allure of churning out freshly baked goods, even as temperatures officially move beyond uncomfortable. Not using the oven for an entire season is simply unheard of in this house. I've had a couple of birthday care packages to send off this week, which of course requires at least one form of baked treat.

Needless to say, I've continued to do a fair amount of baking--cookies in particular.

As a fan of the ease and versatility of drop cookies, I tend to default to them when thinking of sweets to bake and send off to faraway friends. I had a good amount of roasted, salted pistachios on hand, so in an effort to mix up what has virtually become routine batches of combination chocolate chunk and chip cookies, I threw together a blend of ground and chopped salted nuts, oats, and a few chewy cranberries. Because the resulting batches have been something of a hit, I'm hopeful that my long-distance loved ones will find their cookies just as pleasing. Feel free to bake a batch and judge for yourself.
Chunky Pistachio Oat Cookies (printer-friendly version)
Yields approximately 20 cookies
Gluten-free option*

1 c shelled, roasted, salted pistachios - divided
¾ c rolled oats - divided (*use gluten-free, if desired)
¼ c virgin coconut oil, at room temperature
¼ c unsweetened applesauce
1 T milled flax seed + 3 T warm water, whisked until viscous
2 tsp pure vanilla extract
½ c light or dark brown sugar
1 ¼ c whole wheat pastry flour (*or gluten-free baking blend)
1 tsp baking soda
½ tsp baking powder
¼ c dried, sweetened cranberries
¼ c vegan dark chocolate, chopped
¼ c vegan semisweet chocolate chips
Flaky sea salt, for finishing

In a food processor, pulse ½ c pistachios with ¼ c rolled oats until ground. The mixture should have a texture similar to that of coarse crumbs. Set aside.

In a large bowl, beat the coconut oil and sugar until the mixture is well-combined and looks a bit like thick caramel. Beat in the applesauce, flax mixture, and vanilla. Sift in the flour, baking soda, and baking powder, then add the remaining ½ c rolled oats and ground pistachio/oat mixture, stirring to combine. Fold in the cranberries, chocolate chunks, and chocolate chips. Refrigerate the dough until well-chilled.

Remove the cookie dough from the refrigerator to soften slightly as you preheat the oven to 375°F/190C. Line two baking sheets with parchment paper or silicone baking liners. Scoop walnut-sized balls of dough onto the baking sheets, spacing the dough roughly 1 ½ inches apart. Flatten the balls slightly so that they are approximately ¾- to 1-inch high. Bake the dough balls for 8 minutes, until the tops are firm and bottoms are golden-brown. Very lightly sprinkle the tops with flaky sea salt. Allow the cookies to cool on the baking sheets for 5 minutes, then remove them to wire racks to cool.

10 comments:

  1. Dawn (Vegan Fazool)8/11/12, 4:32 PM

    Right up my alley! Love the use of pistaschios in oat cookies! I may add a drop of orange flower water or rose water to that to up the Middle Eastern flair!

    ReplyDelete
  2. Eileen @ Ham Pie Sandwiches8/11/12, 5:31 PM

    These look amazing! I love pistachios but never cook with them--I always just eat them all, shockingly enough. But I may have to exert my willpower so I can make some of these!

    ReplyDelete
  3. oh my gosh, can you send me 3 via email? haha looks so delicious!

    ReplyDelete
  4. Bridget Besoner8/14/12, 1:39 PM

    I'd love to make these as soon as I get my hands on some pistachios! They look wonderful, thanks :)

    ReplyDelete
  5. Those are some gorgeous cookies!
    I think summer is the best season for baking. All my yeast and sourdough breads turn out so well. If only my oven was in the garden and not in the kitchen...

    ReplyDelete
  6. Did you pulse the pistachios in the food processor with the shell still on?

    ReplyDelete
  7. It's just the nuts themselves (without shells) going into the food processor.

    ReplyDelete
  8. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    petitchef.com

    ReplyDelete
  9. I made these today and they were delicious! Thank you so much. :)

    ReplyDelete
  10. You're very welcome! Thanks for trying out the recipe and letting me know how they turned out. I'm glad you liked the cookies!

    ReplyDelete

Thanks for reading! Your comments are always welcome and appreciated. :)