Sultana Raisin and Pistachio Breakfast Cookies
Yields: 12-15 cookies Prep time: 15 minutes Bake time: 10-12 minutes
Ingredients:
- 1 cup rolled oats
- 1/4 cup Sultana raisins
- 1/2 cup Pistachio flour
- 1/4 cup coconut flour
- 1/4 cup sliced Pistachio kernel
- 1/4 cup chopped walnuts
- 1/4 cup chopped dates (pitted)
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Combine dry ingredients: In a large bowl, whisk together rolled oats, pistachio flour, coconut flour, sliced pistachio, walnuts, chopped dates, Sultana raisins, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together maple syrup, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until well combined.
- Form cookies: Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
- Bake: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations:
- For added sweetness, add 1/4 cup of chopped dried apricots or cranberries to the cookie dough.
- For a nuttier flavor, add 1/4 cup of chopped pecans or macadamia nuts.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different experience, you can spread Pistachio Cream 10% or Pistachio Cream 20% on the cookies.
These cookies are a delicious and healthy treat that is perfect for breakfast, a snack, or a healthy dessert. Enjoy!
This recipe utilizes Sultana raisins in a simple and flavorful way.
I hope you enjoy this recipe!