Happy Spring! This is what I like to call an oatmeal cookie’s “fun cousin”. It has a nutty addition from the pistachios and a sweet bite from the white chocolate. I had a big bag of white chocolate chips that I wanted to bake with and while perusing through my cabinets, I discovered a bag full of pistachios. I had had this flavor combination before so I knew a baked good of some sort had to be created. Thus, these delicious, minimal ingredient white chocolate pistachio oatmeal cookies were delivered.
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The recipe is simple, requires an easy list of ingredients and is gluten free if you use certified gluten free oats. However, I have TWO key tricks:
- Refrigerating the dough: this is essential to making sure the dough sets to minimize spreading when they bake in the oven and maintain the shape.
- Let cool on the pan for at least 10 minutes before touching them. When you take them out of the oven, they will seem under-baked but this is okay! They will continue to bake on the pan so you still get that chewy inside.
Fun Fact!
Did you know that the chemical reaction between sunflower seed butter and baking soda produces a naturally green color? I made these cookies for St. Patrick’s Day and substituted sunflower seed butter for the almond butter to make them turn green on the inside!
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Let’s make some white chocolate pistachio oatmeal cookies!
White Chocolate Pistachio Oatmeal Cookies
Ingredients
- 1 cup almond flour
- 3/4 cup oats
- 1/4 cup chopped pistachios
- 1/2 cup coconut sugar
- 1/4 cup white chocolate chips use dairy free if applicable
- 1/2 cup almond butter sub any nut/seed butter
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the almond butter, coconut sugar, egg and vanilla in a large mixing bowl
- In a separate bowl, mix the almond flour, oats and baking soda
- Add wet ingredients to dry ingredients and mix until completely combined. Then fold in pistachios and white chocolate
- Once all ingredients are mixed well, a sticky ball of dough should be formed. Place in the refrigerator for at least 15 minutes.
- Take dough out of the refrigerator. Roll cookies into 1-2 inch balls and press down slightly. I like to use a small ice scoop scoop to make even balls.
- Bake at 350 for 10-12 minutes, then let cool on the cookie tray for at least 10 more minutes. The cookies will continue to cook on the tray.
Notes
- 1. I have made this recipe successfully with all-purpose flour but have not tested any others
- Any nut butter works here. For a mild taste that does not add too much flavor, use almond, cashew, or sunflower seed butter (that makes them green, by the way!). You can use peanut butter but it will have that taste, as well as melted and cooled butter or coconut oil.
- To make this cookie dairy free, try finding a white chocolate chip brand
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