“Mom, can I have some vegan keto cookies?” If you hear that question a lot, you’re going to love these pistachio oatmeal cookies. Because honestly, they’re pretty good for you as far as cookies go. And if you’re tired of saying “No” all the time, it’s going to feel good to say, “Sure, go ahead.”
First, let’s take a look at pistachios. We love the whole green and pale purple thing they’ve got going on. They’re also a good source of dietary fiber, protein, “good” fats, potassium, antioxidants…the list goes on.
As California people, we’re proud to live among the biggest pistachio producers in the country. California’s Central Valley is an ideal climate for growing pistachios, due to its fertile soil, hot and dry climate, and moderately cold winters. California now grows 98.5% of the total pistachios in the country with over 250,000 acres planted throughout 22 counties.
To make these cookies, we shelled a whole pile of California pistachios. Then we had to hold back the tide of kids who wanted to eat them. Once the coast was clear, we crushed the pistachios and put them in the cookies.
We’d call these “breakfast cookies” except for the chocolate chips; we stuck the chips in there to make them a little more like a dessert. But honestly, we’re OK with kids eating these for breakfast, snack, dessert – basically, anytime.
Pistachio-Oatmeal “Anytime” Cookie Recipe
Pistachio Oatmeal Cookies - Healthy Cookies for Anytime
Tasty cookies with pistachio and oatmeal - good for dessert, snack, or even breakfast.
- 4 tbsp butter
- 2 ripe bananas, mashed
- 1/3 cup honey
- 1 egg
- 1 cup whole wheat flour
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1/4 tsp salt (optional; we did not use salt because our pistachios were lightly salted)
- 1/2 cup crushed pistachios
- 1/2 cup chocolate chips (optional)
In a large mixing bowl, cream the butter until fluffy. Add the mashed bananas, honey, egg, and mix well. Stir in the flour, oats, baking soda, and salt (if using). Fold in the pistachios and chocolate chips.
Drop by rounded teaspoonfuls onto a parchment-paper-lined baking sheet. Bake at 350 degrees for 15 minutes, or until light brown. Makes 3 dozen cookies.
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Looking for more pistachios? You can try these Fig Pistachio Cookies, or this Cauliflower Date Pistachio Salad with Mint and Dill.
And finally, for even more inspiration, check out Jolly Tomato’s pistachio board on Pinterest.