Indulge in the delightful combination of oats and pistachios with these vegan oatmeal pistachio cookies. Bursting with flavor and packed with wholesome ingredients, these cookies are perfect for a quick snack or a sweet treat any time of day.
There’s something truly special about the nutty flavor of pistachios combined with the heartiness of oats. These vegan oatmeal pistachio cookies offer the perfect balance of sweetness and crunch, making them a delightful snack for any occasion.
I first discovered these cookies during a trip to a local bakery, and I was immediately drawn to their rich flavor and satisfying texture. Since then, they’ve become one of my favorite treats to enjoy with a hot cup of tea in the afternoon or as a sweet ending to a busy day.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup shelled pistachios, chopped
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 4%
Vegan Oatmeal Pistachio Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup shelled pistachios chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 4%
