These pistachio oatmeal cookies are practically paleo since they contain no refined flour, no refined sugar, and no dairy. What’s even more enticing is what they do contain, namely maple syrup, ground cardamom, pistachios, and golden raisins.
These pistachio oatmeal cookies are not your classic oatmeal raisin cookies. They contain no refined flours or sugar or dairy. But more importantly is what they actually do contain, namely maple syrup, cardamom, golden raisins, and pistachios. Practically paleo. Entirely good. Originally published January 6, 2016.–Renee Schettler Rossi
Pistachio Oatmeal Cookies
- Quick Glance
- 15 M
- 50 M
- Makes about 16
- 2 cups regular rolled oats
- 1 cup whole-grain spelt flour
- 1 cup almond meal
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon ground cardamom*
- 1/2 cup extra-virgin coconut oil, melted
- 1/4 cup extra-virgin olive oil
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon to 2 teaspoons finely grated orange zest, preferably organic (use as much or as little as you like)
- 1/2 cup unsulfured golden raisins
- 1 cup boiling filtered water
- 3/4 cup toasted pistachios, roughly chopped
- 1. In a large bowl, combine the oats, spelt flour, almond meal, baking powder, and cardamom. In another bowl, combine the coconut and olive oils, maple syrup, vanilla, salt, and orange zest and whisk until well combined. Pour the wet ingredients into the dry ingredients and stir until everything is incorporated. The mixture will be very wet. Set aside for 10 to 15 minutes to allow the dough to thicken slightly.
- 2. Place the golden raisins in a bowl, add the boiling water, and let soak for 10 minutes. Pour the soaked raisins through a strainer and set aside to drain well.
- 3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 4. Add the drained raisins and pistachios to the cookie dough and mix just until combined.
- 5. Using a damp 1/4 cup measure, scoop the cookie dough onto the baking sheet and flatten it slightly. Repeat with the remaining cookie dough. (The cookies don’t spread during baking so feel free to crowd the mounds of cookie dough closer together on the baking sheet than usual.) Bake the cookies for 15 minutes or until golden around the edges.
- 6. Using a spatula, carefully transfer the cookies to a wire rack. (The cookies will be somewhat delicate when hot but will become firm as they cool. Store any leftover cookies in an airtight container; in warm weather, store them in the fridge.)
*How to Make Ground Cardamom Note
- If you don’t have any ground cardamom on hand, grind 18 cardamom pods as finely as possible in an electric spice grinder. Use a small strainer to sift the ground pods, and toss anything left in the strainer. You should have 1 teaspoon ground cardamom when you’re done.