Chocolate Dipped New Year's Cookies
Packed with pistachios which are so yummy and nutritious. They are a nut that is typically late for the Chinese New Year! So why not eat it for our New Year too! Yay! These delicious cookies with a touch of sea salt and coconut flakes plus pistachios plus crunchy and chewy at the same time. Make them this weekend as you celebrate the coming new year!
INGREDIENTS:
2 cups all purpose flour
2 cups quick cooking rolled oats
1tsp baking soda
1tsp ground cinnamon
1 1/4 cups sugar
3/4 cup of butter at a room temperature ( I use earth balance)
2 eggs ( I use enter G egg replacer)
1 tsp vanilla extract
1/2 cup chopped pistachios
1/2 cup unsweetened shredded coconut
A tiny bit of coarse sea salt
1 cup semisweet chocolate chips ( I use dark chocolate)
DIRECTIONS:
Preheat oven to 350
Combine flour, oats, baking soda and cinnamon and set aside.
In a separate bowl beat sugar and butter until mixed well and fluffy, about 2 min
Add egg replacer and vanilla and mix well
Slowly add the flour and oat mixture until combined
Add 1 tbs of water if needed to form into one big ball
Take dough and form into 2” slightly flattened disks
Place onto uncreased baking pan and bake until edges are golden about 8-10 min ( do not cook longer)
Transfer to cooing rack and let cool completely
Once cooled line baking sheet with wax paper
Dip edge of cookie onto melted chocolate and place on wax paper.
Sprinkle with chopped pecans, coconut, and a dash of sea salt!
Serve!
Makes approximately 24 cookies
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