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 

DRAG OFF SCREEN TO PRINT

PIN FOR LATER