Chocolate Chip Coconut Pistachio Cookies
Servings: 25
Ingredients
- 2 cups oat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup real maple syrup
- 1/3 cup unsweetened apple sauce
- 1/2 cup + 2 tablespoons refined melted coconut oil
- 1/2 cup pistachios chopped
- 1 cup shredded coconut I used unsweetened raw coconut
- 1 cup chocolate chips non-dairy for vegan version
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Combine dry ingredients (oat flour to salt) in a medium size bowl and sift together.
- Combine coconut, maple syrup, melted coconut oil, chopped pistachios and apple sauce in a separate large bowl and stir together.
- Add the dry ingredients to the bowl with the wet and stir until slightly mixed. Then add the chocolate chips and continue to stir until a dough has formed. Using a spatula helps as the dough is thick and slightly sticky. If it is too sticky, add a tablespoon of flour at a time until it is easier to handle.
- Roll the dough into separate balls and place on the cookie sheet. Bake in the oven for 15 minutes, until edges are slightly brown.
Notes
*be sure to use certified gluten-free ingredients for allergies
Undercooking them will result in a softer cookie that has a stronger pistachio/coconut flavor while cooking them closer to 20 minutes will give a more crispy cookie with less flavor.
To freeze: place in a Ziploc bag and store in the freezer until ready to cook. You won’t have to defrost them prior; just cook in the preheated oven at the same temperature for a few minutes longer.