You might have realized by now that I like making healthier versions of sweet treats – sometimes I just go all out and do things the classic way with refined sugar and how much ever butter and white flour the recipe calls for, but fairly often I try to sub oats, nachani (a type of millet) and almond flour for white flour, honey or coconut sugar for refined sugar, coconut oil for butter, the list goes on. I’ve had many disasters but that’s the way I’ve learned!
There’s a biscotti I love that’s available at the Taj Mahal Hotel’s La Patisserie here in Bombay – its crunchy, buttery and nutty with an amazing flavor of anise seeds. It’s my favorite biscotti. I decided to try a different take on it with similar flavors. Of course, this one has a good amount of fat needed to hold it together. The best part about this recipe for oatmeal and pistachio cookies is that it’s so easy to make and you can share it with your friends and family who don’t eat eggs! (I know I have some:)
- 30g all-purpose flour
- 80g old-fashioned oats
- 1 cup raw pistachios
- ½ teaspoon baking soda
- 50g butter (I use salted butter so I don’t add any additional salt)
- 50ml coconut oil
- 50g coconut sugar
- 50g brown sugar
- Preheat the oven to 180C.
- Pulse oats and pistachio in a mixer, leaving chunks of both (this adds a crunchy texture to the cookies).
- Melt butter and coconut oil in the microwave, 10 seconds at a time – be careful not to overheat.
- Beat the butter and sugar, running your beater up and down to add in air until the mixture is fluffy.
- Spoon the oats and pistachio into the mix, followed by flour and baking soda. (I prefer not to use mixers when adding in flour).
- Chill the mixture for 30 minutes in the refrigerator – this helps to hold the cookie dough together and allow the oats to soak up the butter and coconut oil. I sometimes skip this step because I’m impatient so it’s ok if you do too.
- Using your hands, scoop up dough and press onto a greased pan or baking sheet. I find that smaller cookies hold better (about 1.5-2” in diameter), if you make larger ones they may turn out crumbly. I usually squeeze the cookie dough together before placing on the baking tray because I feel like it holds together better.
- Bake for 20 minutes or until slightly browned at 180C.
If you do have lots of crumbs, don’t fear because they make the perfect topping for oatmeal!
For a vegan option, you can use all coconut oil instead of a mix of butter and coconut oil. Add a pinch of salt.
To avoid refined sugars altogether, use all coconut sugar instead of a mix of brown sugar and coconut sugar. Coconut sugar is available online in India at www.i2cook.com. I’ve also seen it in store at FabIndia.
I use Bagrry’s Oats for all my oatmeal needs – I love them and find that they are the best quality available. See my Oatmeal with Date Caramel post for more on that.
Adapted from Bon Appetit’s Recipe for Oat and Pistachio Sandies http://www.bonappetit.com/recipe/oat-and-pistachio-sandies#recipe-ingredients