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Oatmeal Cookies with Pistachios, Golden Raisins and Cardamom

May 3, 2017

I cut the amount of cardamom way down from the original recipe. It was a full teaspoon, which seemed like a little much. I like cardamom to be a bit more subtle, especially with other flavors. But these are a great cookie and keep well in the freezer (I usually just grab one and eat it frozen).


2 cups rolled oats

1 cup spelt flour (or whole wheat flour)

1 cup almond meal

½ tsp baking powder

¼ tsp freshly ground cardamom (from about 4-5 green pods)

½ coconut oil, melted

¼ cup extra virgin olive oil

¾ cup maple syrup

1 Tbsp vanilla extract

½ tsp sea salt

Zest of 1 orange

½ cup golden raisins

1 cup boiling water

¾ cup toasted pistachios

Mix oats, flour, almond meal, baking powder and cardamom in a bowl. In a separate bowl mix the coconut and olive oils, maple syrup, vanilla, salt and zest. Whisk until emulsified. Add to dry ingredients and mix well. Set aside for 10-15 minutes to firm up a little. Soak raisins in boiling water for 10 min, drain well and add to dough along with pistachios.

Make balls using about 2 Tbsp dough and flatten slightly. Place on a parchment lined sheet and bake at 350 degrees F for about 15 min. Let sit on the cookie sheet for a few minutes before transferring to a rack to cool.

(Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin)


From → Cookies

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