These my friends are cookies for a rainy day. A one-bowl, fool-proof, add a dash of this and that, type of recipe.
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They always turn out moist on the inside and crispy on the outside.
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And can we talk about the pistachio and chocolate chip combo? Insanely good, especially with the chewy little bits of dates you get in each bite.
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Bottom line, make these cookies.
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Dry
1 cup gluten-free oats
1/2 cup almond flour
2 tbsp oat flour
2 tbsp flax meal
2 tbsp coconut sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
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Wet
1/2 cup cashew butter ( room temperature)
1/4 cup maple syrup
3 tbsp coconut oil, melted
1.5 tsp vanilla
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Other:
5 large Medjool dates, de-pitted and rough chopped
1/3 cup pistachios, rough chopped
1/3 cup chocolate chips
Preheat your oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl add all your dry ingredients and mix well. Chop your dates and pistachios and set aside.
Add cashew butter, maple syrup, coconut oil, and vanilla to your dry ingredients.
Mix wet ingredients into dry until all thoroughly combined.
Fold in dates, pistachios, and chocolate chips.
Scoop about two tbsp of batter into the palm of your hand to form each cookie, and slightly flatten. Repeat until batter is gone.
Bake for 10-12 minutes or until top is golden brown. Allow to completely cool.
Store on the counter for a few days or in a sealed container in the fridge for a week.
