Cookies are the best snack to pick me up from an afternoon energy slump. They’re so quick and light, yet just substantial enough to tide you over until dinner comes around and they go perfectly with a cup of tea or, if you’re not a huge warm drink fan like me, a glass of almond milk. Making a batch of cookies at the beginning of the week means that whenever snack attack strikes, I’m armed with the healthiest option and never caught in a hungry muddle!
These lemon and pistachio cookies are my current favourite since they’re very not sickeningly sweet and have a delicious tang which brings the flavour right out and satisfies your taste buds. They’re lovely and chunky with a delicious chewy centre making them the perfect way to give yourself a little treat every day and feel like you’re taking care of your mind and body. I know you’ll love these just as much as I do!
Yields 8 large cookies or 15 small ones
- 1/2 cup pistachios
- 1 1/2 cup oats
- 6 medjool dates
- Juice and zest of 1 lemon
- 2 tablespoons coconut oil
- 3 tablespoons rice milk (or other non-dairy milk)
- Pinch of pink himilayan salt
Pre-heat your oven to 180°C.
Begin by placing the pistachios in a food processor and blend until finely crumble. Then, add your oats and pulse a few times to ensure the pistachios and oats are mixed up. Add your pitted dates, lemon zest and juice, coconut oil and salt and blend again, gradually adding your milk until a dough is formed.
Use your hands to roll the dough into balls and squash down to form cookie shapes (this is easiest when your hands are a bit wet to prevent sticking). Place the cookies onto a lined baking tray and place in the oven for 8-12 minutes until golden brown (keep an eye on them to ensure they don’t burn!). Then remove, allow to cool and enjoy!
Why not also try my sweet potato and almond butter oat cookies?