Caramelised raw honey oat based gluten free cookies with scattered whole pistachios, white chocolate chips with bursts of lemon zest! Pretty impressive right?
Ingredients
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
Method
Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
In a large mixing bowl, combine oats, almond meal, sugar, baking powder, zest, pistachios and chocolate chips.
In a separate mixing bowl, whisk together eggs, juice, honey and vanilla.
Pour the wet mixture into the dry and mix until well combined.
Using your hands, form cookies, approx. 2-3 Tbsp of mixture per cookie. A bit smaller than a golf ball.
Place them on your prepared baking tray, 1 inch apart, pressing down on them slightly.
Bake cookies for 12-15 minutes or until golden brown and they lift off the baking sheet.
Let cookies cool on tray for 10 minutes before removing.
Transfer to a wire cooling rack to cool completely.
Serve and Enjoy!
Notes
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/