Go Back Email Link
–+ servings

White Chocolate Pistachio Oatmeal Cookies

Natalie Mitchell
Easy and healthy soft baked cookies that require minimal ingredients and are gluten free and dairy free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Servings 12 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
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!