Carrot Oat Pistachio Cookies
Ingredients
- 1 cup roasted and unsalted pistachios (without shells)
- 1 cup finely shredded carrots (around 3 medium sized carrots)
- 1 cup whole rolled oats
- 1 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 egg, beaten
- 1/4 cup maple syrup
- 1/4 cup olive oil
Preparation
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Chop pistachios in a food processor to the consistency of course sand, add to a large bowl
Peel carrots, given them a rough chop and add to the food processor. Pulse until finely shredded, measure 1 cup’s worth and add to bowl with pistachios
In the same bowl, add remaining ingredients and mix with a wooden spoon
Add spoonfuls of batter to the baking pan and shape to the size of a small cookie, flatten a bit with your fingers or spoon (note these do not spread or rise so you can bake them close together)
Bake for about 20-22 minutes until set and slightly golden
Move to a wire rack and let cool completely before serving
Store extra cookies in an air tight container for up to a week
