Ingredients

The following ingredients have 4 Servings
  • 3/4 cup Gluten Free Oat Flour
  • 1/2 cup Gluten Free Rolled Oats
  • 1/4 cup raw pistachios
  • 1 egg white
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 tbsp dairy free chocolate chips (mini, for topping)
  • 2 tbsp raw pistachios (for topping)

Instruction

  • Preheat the oven 350 F. Prepare a baking sheet with parchment paper.
  • In a large mixing bowl or standing mixer, combine the salt, coconut sugar, applesauce and egg until smooth.
  • Process the 1/3 cup of raw pistachios in a food processor or blend until a course flour forms.
  • Add the crushed pistachios, flour, oats, baking soda and baking powder to the egg mixture to combine. 
  • Scoop the batter onto the prepared baking sheet to form 10 cookies. 
  • Divide the 2 tablespoons of pistachios and mini chocolate chips among the cookies and press them into the tops of the cookies. 
  • Bake at 350 F 8-10 minutes or until lightly browned around the outside. 
  • Remove from the oven and let side 3-5 minutes on the baking sheet before transferring to a wire baking rack to cool. 
  • Store cookies in the refrigerator up to 2 weeks or in the freezer 12 weeks.