Pistachio, Almond and Oat Cookies
deliciously light, chewy and nutty vegan cookies
Vegan Pistachio, Almond and Oat Cookies
Is it just me or do pistachios taste good in just about anything? These pistachio, almond and oat cookies are the perfect texture, lightly crisp on the edges and chewy on the inside. Though chocolate cookies are my favourite, I have to say, these cookies don’t make me miss chocolate one bit. So yummy and they’re healthier than your average cookie! Try this recipe and I’m sure you wont regret it!
Some notes before you begin:
Flax eggs: Flax eggs are a great egg substitute which are made from ground flaxseeds and water. These help to bind together your dry ingredients and work as a great leavening agent in baking. If you have whole flaxseeds simply grind them before using. To create 1 flax egg, add 3 tbsp of hot water to 1tbsp of flax meal and mix. Let it sit for 5-10 minutes. Once the mixture thickens it’s ready to use.
If you don’t have flax seeds, you can also use chia seeds to make a chia egg as an egg replacement. The measurements are exactly the same as they are for the flax egg.
Butter: You must use room temperature butter for this recipe. The best way to soften your butter is by cutting the butter into smaller cubes and letting it sit at room temperature for around 30 minutes before using it.
Ground almonds: You can buy these in any supermarket but they’re also very easy to make at home. Simply blanch some almonds by soaking them in boiling water and removing the skin, then blend until they are fine and evenly ground. Be careful not to over-process these as they may start to release their oils and become almond butter.
Chilling the dough: It’s important to chill the dough before baking, as this helps the flavours to develop and allows the cookies to retain their texture. It also prevents the cookies from spreading too much when baking! I’d recommend chilling them for at least 30 minutes before baking, the longer you chill, the better texture you get.
You can also freeze your cookie dough balls and make them at a later date. All you have to do is make your cookie dough balls, put them into a zip lock bag and store them in the freezer. Bake as many cookies as you want in one go and leave the rest in the freezer to bake later.
Can these cookies be made non-vegan?
Absolutely. You can simply substitute the vegan unsalted butter with normal unsalted butter.
Pistachio, Almond and Oat Cookies
Ingredients
Instructions
- Start by preparing the oats and pistachios. Blend these one at a time in a food processor and keep them separate. Blend the rolled oats slightly but do not to blend them too fine or into a flour as you still want to retain that oaty texture in your cookies. Grind the pistachios until they are ‘crushed’ not fine. Alternatively, you can also chop these but it will much longer.
- In a bowl mix the flour, blended oats, ground almonds, salt, baking soda and baking powder together. Put aside.
- Prepare the flax egg by adding 3 tbsp of hot water to 1 tbsp of flaxseed meal. Set aside and allow the mixture to thicken.
- In a large bowl, whisk the butter and sugars together until you get a pale fluffy texture. An electric hand mixer is most efficient however you can do this manually using a hand whisk.
- Add the vanilla extract and flax egg to the butter and sugar mixture. Whisk until combined but do not over mix.
- Slowly add all of the dry ingredients to the wet mixture and mix until just combined. Also add in the crushed pistachios and bring together to form a dough. Ensure that all of the ingredients are completely combined.
- Place the cookie dough in the fridge for 30 minutes. Meanwhile, line a baking tray with non-stick greaseproof/parchment paper and preheat the oven to 175°C/350°F.
- Once the dough has chilled, using an ice-cream scoop or a spoon, scoop even balls of the dough and place them onto the lined baking tray. Press the sliced almonds and some extra pistachios onto the cookie dough balls before placing them into the oven. Space these out at least 2 inches apart to ensure that the cookies do not stick to one another.
- Bake the cookies for about 12-15 minutes. Be really careful not to over bake. They should be golden brown around the edges and paler at the centre when done (this is what makes them chewy). If you try to lift the cookies straight away they will break. Let the cookies cool for 5 minutes before transferring them onto a cooling rack.
Storage:
Store in an airtight container for 2-3 days.
If you enjoyed this recipe leave a comment below!
