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Author Notes: This recipe is adapted from The Realistic Housewife's Ultimate Oatmeal Peanut Butter Cookie recipe. I swapped bought peanut butter for home-made pistachio nut butter, as I'm kind of hooked on these little green kernels of deliciousness and making my own butter meant that I could get exactly the taste that I wanted. Next, I substituted almond flour and got rid of the wheatgerm in order to make it wheat-free, which makes my tummy happy. Finally, I upped the sugar to give even more of the salty-sweet yumminess that I look for in my cookies, et voilà - deliciously chewy, pistachio nut-buttery, almond, oatmeal and sea salt cookies! Word to the wise: it's almost impossible to eat just one ...
Note: if you don't have vanilla sugar, use caster sugar and vanilla extract instead. —QuasiSiciliana
Makes 60-65 cookies
Pistachio nut butter
- 100g raw, shelled pistachios
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons caster sugar
- 2 teaspoons olive oil
- 115g salted butter
- 120g pistachio nut butter
- 145g dark brown soft sugar
- 210g vanilla caster sugar
- 1 tablespoon honey
- 1 whole egg
- 1 egg yolk
- 150g ground almonds
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 teaspoons table salt
- 150g rolled oats
- 15g creamed coconut
- 65g chopped pistachios
- Whizz the pistachios in a food processor until they have gone past the flour stage, released their oil and started to form clumps.
- Add the sugar and salt half a teaspoon at a time until you have a taste that you want.
- Add the olive oil and whizz until the nuts come together to form a smooth green paste.
- In a food mixer, cream the butter, nut butter and sugars together.
- Add the honey (and vanilla extract, if using) and beat in.
- Beat in the whole egg, then the egg yolk.
- Add the ground almonds, bicarbonate of soda and salt and beat in.
- Add the oats and mix until combined.
- Grate in the coconut.
- Add the chopped pistachios and mix gently to combine.
- Take teaspoons of cookie dough and roll them into balls between your hands. Place them at 1.5" intervals on parchment-covered baking trays and flatten the tops slightly.
- Sprinkle the tops of the cookies with sea salt and bake in a preheated 175C oven for 12-15 minutes until golden.
- Remove from the oven and leave on the baking tray to harden up a little, then move to wire racks to finish cooling.
- This recipe was entered in the contest for Your Best Recipe with Cereal
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