Oatmeal, Cherry, & Pistachio Cookies
Inspired by a recipe from Brandi Doming, these cookies are healthy, delicious, and the perfect accompaniment to a cup of tea.
Ingredients
- 1 jar 16 ounces raw, crunchy almond butter I like Trader Joe's
- 8 ounces Grade B maple syrup
- 4 tbsp ground flaxseed
- 4 tbsp pumpkin-pie spice
- 1 tsp sea salt
- 2 cups gluten-free old fashioned oatmeal not instant
- 2 cups gluten free sprouted brown rice cacao crisps like One Degree: plain puffed rice works too
- 1 cup dried cherries and/or dried cranberries try mixing them!
- 1 cup roasted, unsalted shelled pistachios
- 1 cup unsweetened coconut flakes
Instructions
Preheat oven to 350°
- Line a cookie sheet or sheets with parchment paper.
Mix
- In a large bowl, stir together the almond butter, syrup, flaxseed, pumpkin-pie spice, and sea salt. Add the remaining ingredients and mix well. Let the batter rest for about 15 minutes to thicken. Stir again.
Scoop
- Using a large cookie scoop, or spoons, or your hands, roll about 2 TB of batter into a tight ball. Place 12 per cookie sheet. They will not spread. Using damp fingers, flatten each dough ball to about ½" and push any loose pieces together.
Bake
- Place one or two cookie sheets in the preheated oven and bake for ten minutes – until the top is golden brown. If using two sheets, rotate after six minutes – front to back and top to bottom. Remove from the oven and let cool on the pan. Repeat with the remaining batter.
Store
- At room temperature in an airtight container for five days. These cookies freeze well and will last for three months in a ziploc bag in your freezer.
Deb Guy says
Looking forward to making these! Thank you Mair.
Mair Hill says
Please let me know how you like them! The original recipe had plain puffed rice cereal. When I went to the store, all they had was the cacao puffed rice. Happy substitution! I think the cookies are way better with the cacao puffed rice.