As we all bunker down in what we hope will be the remaining weeks of Melbourne’s extended lockdown and enviously watch our friends and family out and about in the spring weather on social media in other states, it can be all too tempting to reach for a sugary snack full of preservatives to pep us up.
As a Wellbeing Coach in nutrition I love making my own recipes full of nutritious and wholesome ingredients… and a bit of naughtiness when I feel like something sweet.
I had fun on the weekend making these chunky pistachio, cranberry and chocolate chip cookies.
This recipe has been designed with sugar intake in mind. Additional honey can be added for sweetness if you prefer a sweeter cookie.
Lastly it only makes 6 cookies so that is 1 each for 6 people in the household with less temptation to eat a whole batch.
Have fun making and eating!
Prep. Time: 15mins
Cooking Time: 12mins
Recipe makes 6 cookies
- 1½ cups organic rolled oats
- ¾ cup wholemeal flour
- ½ tsp cinnamon
- ¼ cup shredded coconut
- ½ tsp natural vanilla extract
- 2 tbs manuka honey
- 1 egg
- ¼ cup organic coconut oil
- 1 tsp chia seeds
- ¼ cup pistachios
- ¼ cup organic dried cranberries
- ¼ cup 80% dark chocolate chips
The ingredients listed can be found in most supermarkets in the health food section or at your local Health Food shop.
1. Line a tray with baking paper and pre-heat oven to 180°C. 2. In a large mixing bowl add oats, wholemeal flour, cinnamon, shredded coconut, and chia seeds. Mix dry ingredients with a wooden spoon until combined. 3. To dry ingredients add vanilla extract, melted coconut oil, egg and honey. Mix in wet ingredients with wooden spoon until mixture appears well combined and crumbles. 4. It is time to add in crushed pistachios, cranberries & chocolate chips. Using hands fold ingredients together until mixture becomes denser rather than crumbly. 5. Once the texture of the mixture has changed use hands to size, roll and shape cookies. Place cookies on baking tray. 6. Bake for 12mins. 7. Enjoy warm from the oven, or once cooled store in an airtight container.
Before proceeding to the method, melt coconut oil until clear. Set this aside to cool at room temperature to cool before adding to other ingredients.
Add pistachios to a zip lock bag and crush nuts in the sealed bag with a rolling pin (alternatively place bag under a chopping board or plate and apply pressure to break pistachios).
Whilst making: If mixture is too wet slowly add in flour. If mixture is to crumbly first use your hands to mix and warm the mixture. If this does not work slowly add coconut oil.
When forming cookie shapes, pistachios, chocolate chips and cranberries may separate from mixture. Use hands to press ingredients together while shaping.