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.

If you enjoyed this recipe leave a comment below!