I am one of the lucky people to be experiencing spring break this week. Although there is still snow on the ground here in the Midwest, the temperature has increased from where it has been and it is apparent that spring is on its way. Okay, maybe it’s not apparent, but I did hear a bird or two yesterday. I’m not going on a fancy tropical getaway, but I am thrilled to forgo my hour commute for ten days straight. Instead of heading straight to school in the morning I will pour an extra cup of coffee and saver my time on our comfy couch. I will most likely be exra java-ed up, but it’s just what happens on vacations. Even if those vacations don’t involve you leaving your home.
This recipe is one you will make over and over. For the past couple Tuesdays I have brought these cookies to share with my friends at school. (Nursing students are never too old for snacks.) They are in love with them and so am I. The hint of orange found in these cookies makes them taste light and fresh. Chocolate and Pistachios work together beautifully to find the perfect balance between salty and sweet. I won’t say these cookies are “healthy,” but they are “healthier.” There is still some butter and sugar in these cookies, but I decreased the amounts of each. There is also no white flour found in these. Throw these in your freezer and add them to your lunch for an occasional treat. Enjoy!
Pistachio + Chocolate Chip Cookies
- 6 tablespoons butter, softened
- 2/3 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- 2 tablespoons almond butter
- 1 ½ cups whole wheat flour
- 1 cup oat flour*
- 1 cup oats
- ½ teaspoon baking soda
- ½ teaspoon Salt
- 1/2 cup chocolate chips
- 1 cup pistachios, de-shelled
- 1 tablespoon orange zest
- 2 tablespoon water, or orange juice
Preheat oven to 350. Cream the butter and brown sugar together in a medium sized bowl. Add the egg, vanilla, maple syrup, and almond butter to the butter-sugar mixture.
Combine the wheat flour, oat flour, oats, baking soda, and salt in a separate bowl. Gradually add the dry ingredient mixture to the wet mixture until well combined.
De-shell the pistachios, place in a plastic bag, and use a rolling pin to break them into pieces. Don’t go overboard and turn them into powder. Chunks that are half the size of the whole pistachio will work.
Zest one orange.
Add the pistachios, chocolate chips, and orange zest to the dough. If the dough still seems crumbly add 2 TBS of water or orange juice.
Scoop the dough into balls and place on a baking sheet. Use a fork to press the cookies down like you would for a peanut butter cookie. This dough does not spread on it’s own. Place the cookies in the oven and bake for 11 minutes. Remove from the oven, cool, and store in an airtight container.
Notes: You can buy oat flour or grind oats in a coffee/wheat grinder. I never spray my pans because I use silicon baking sheets, but if you’re using a regular baking sheet be sure to coat it with non-stick spray. To prolong freshness cookies can be frozen
I will now resume my coffee drinking.