These incredibly moreish oat cookies are guaranteed to be a hit this festive season! The combination of salty pistachios, sweet cranberries and decadent dark chocolate mixed with an oaty base and maple syrup to tie it all together makes for one hard-to-beat cookie recipe. You can also purchase every ingredient at GoodFor so it’s nice and easy to grab everything you need in one go.
Makes approximately 12 cookies
1 1/4 cup quick cooking oats
1 cup wholemeal spelt flour
3/4 cup pure maple syrup*
1/2 tsp vanilla extract
1/4 cup coconut oil*, as liquid
1/2 cup of pistachios*, shelled
1/2 cup of cranberries
1/2 cup of dark chocolate drops
1/2 tsp baking soda
1/4 tsp fine sea salt
Preheat the oven to 190 degrees. Line a large baking tray with baking paper.
In a mixing bowl, combine the coconut oil, maple syrup, and vanilla. Sprinkle the flour, oats, baking soda and salt on top. Mix gently, incorporating all of the dry into the wet. The mix should be a bit runny.
Add the pistachios and cranberries and mix gently again.
Place the mixing bowl in the freezer for exactly 10 minutes. After 10 minutes, the coconut oil will have solidified enough to firm up the dough.
Add the chocolate drops and give it a good stir. Make cookies of desired size (we did about 2 tbsp of dough for each cookie), then bake in the oven for 10-12 mins.
Remove from the oven and allow to cool for 5 minutes before placing on a wire rack to cool completely.
*Item not available online but you can find in your local GoodFor store.
*This recipe was contributed by Karina aka @simplylivingnz