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
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Ingredients
- Pistachio nut butter
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100g
raw, shelled pistachios
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1 1/2 teaspoons
sea salt
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1 1/2 teaspoons
caster sugar
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2 teaspoons
olive oil
- Cookies
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115g
salted butter
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120g
pistachio nut butter
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145g
dark brown soft sugar
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210g
vanilla caster sugar
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1 tablespoon
honey
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1
whole egg
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1
egg yolk
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150g
ground almonds
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1/2 teaspoon
bicarbonate of soda
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1 1/2 teaspoons
table salt
-
150g
rolled oats
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15g
creamed coconut
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65g
chopped pistachios
Directions
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Whizz the pistachios in a food processor until they have gone past the flour stage, released their oil and started to form clumps.
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Add the sugar and salt half a teaspoon at a time until you have a taste that you want.
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Add the olive oil and whizz until the nuts come together to form a smooth green paste.
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In a food mixer, cream the butter, nut butter and sugars together.
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Add the honey (and vanilla extract, if using) and beat in.
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Beat in the whole egg, then the egg yolk.
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Add the ground almonds, bicarbonate of soda and salt and beat in.
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Add the oats and mix until combined.
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Grate in the coconut.
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Add the chopped pistachios and mix gently to combine.
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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.
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Sprinkle the tops of the cookies with sea salt and bake in a preheated 175C oven for 12-15 minutes until golden.
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Remove from the oven and leave on the baking tray to harden up a little, then move to wire racks to finish cooling.
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