Pistachio White Chocolate Chunk Oat Cookies
Recipe type: Gluten Free, Dairy Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 cookies
Caramelised raw honey oat based gluten free cookies with scattered whole pistachios, white chocolate chips with bursts of lemon zest! Pretty impressive right?
  • 2½ cup gluten free rolled oats
  • 1 cup almond meal
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • Zest of 1 medium lemon
  • ¾ cup whole pistachios, shelled
  • ¾ cup white chocolate chips
  • 2 eggs
  • Juice of half medium lemon
  • ½ cup raw honey
  • 1 tsp vanilla bean extract
  1. Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
  2. In a large mixing bowl, combine oats, almond meal, sugar, baking powder, zest, pistachios and chocolate chips.
  3. In a separate mixing bowl, whisk together eggs, juice, honey and vanilla.
  4. Pour the wet mixture into the dry and mix until well combined.
  5. Using your hands, form cookies, approx. 2-3 Tbsp of mixture per cookie. A bit smaller than a golf ball.
  6. Place them on your prepared baking tray, 1 inch apart, pressing down on them slightly.
  7. Bake cookies for 12-15 minutes or until golden brown and they lift off the baking sheet.
  8. Let cookies cool on tray for 10 minutes before removing.
  9. Transfer to a wire cooling rack to cool completely.
  10. Serve and Enjoy!
Store in an airtight container, in the pantry, for 1 week - 10 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/pistachio-white-chocolate-chunk-oat-cookies/