Pistachio Oatmeal Cookies with White Chocolate Chips

One way to make a cookie healthy is to make it all about the super nutritious and tasty pistachio nut. The whole-wheat flour and oatmeal in these delicious cookies adds to their healthiness, so I don’t feel bad about adding a few good quality white chocolate chips for a little fun.

Pistachios are a rich source of protein and iron for increased energy and are full of vitamins, minerals and healthy fats. They’re an excellent source of vitamin B-6 that helps support the immune system, as well as helps regulate moods and sleep cycles.

THE DELICIOUS REAL FOOD INGREDIENTS

First, heat your oven to 350° F. Then get a large cookie sheet ready. I prefer cooking directly on my non-stick cookie sheet, but you can use parchment paper or a baking mat.

In a batter bowl or regular bowl, beat the sugar and room temperature butter until creamy using a hand mixer or stand mixer. Add the eggs and vanilla and mix until combined.

To another medium bowl, add the whole-wheat flour, quick cooking oatmeal, cinnamon, nutmeg, baking powder, baking soda and sea salt and whisk together thoroughly.

Now mix the dry ingredients into the wet ingredients, adding about a third at a time just until combined.

Then fold the raw pistachios and the white chocolate chips into the batter.

Using a cookie scoop, scoop twenty cookies onto the cookie sheet and flatten them a little with dampened fingers. Sprinkle a pinch of sugar on top and then bake.

Bake the cookies for about 13 minutes and let them cool on the cookie sheet for two minutes, then remove them to a wire rack. After a few minutes, pick up a cookie and maybe a glass of milk and ENJOY!

Note: Rapadura sugar is an unrefined cane sugar that preserves its essential minerals and vitamins. Being organic, damaging pesticides are also eliminated.

Note: Quick cooking oats are rolled oats that have been coarsely chopped. You can either purchase them already chopped or make them yourself by slightly pulsing regular old-fashioned oats in a food processor or blender. Make them organic to avoid possible pesticides.

Pistachios are rich with nutrients, like the B vitamins, potassium, copper, magnesium and iron. The tasty green nut also contains healthy monounsaturated and polyunsaturated fats but are free of Trans fat and cholesterol.

Visit the Dr. Axe Food Is Medicine website for some great Pistachio nutrition information.

Pistachio Oatmeal Cookies with White Chocolate Chips

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    Prep Time: 20 Minutes     Cook Time: 13 Minutes     Yield: 20 Servings


    Ingredients

    • 1/4 Cup Rapadura Sugar (Organic Unbleached and Unrefined Or Brown Sugar)
    • 1/4 Cup Organic Cane Sugar (Or Granulated Sugar)
    • 1/2 Cup Unsalted Butter, Room Temperature
    • 2 Large Eggs, Room Temperature
    • 1 Teaspoons Pure Vanilla
    • 1 1/4 Cup Whole Wheat Flour (100% Whole Grain)
    • 1 Cup Quick Cooking Oatmeal (Quick Cooking, Not Instant)
    • 1 Teaspoon Ceylon Cinnamon
    • 1/2 Teaspoon Nutmeg
    • 1 Teaspoon Baking Powder
    • 1/4 Teaspoon Baking Soda
    • 1/4 Teaspoon Sea Salt
    • 3/4 Cup Raw Pistachios (Pistachios Only, No Additives)
    • 1/2 Cup White Chocolate Chips (Check For Unwanted Ingredients)

    Preparation

    1. Heat your oven to 350° F.
    2. Then get a large cookie sheet ready. I prefer cooking directly on my non-stick cookie sheet, but you can use parchment paper or a baking mat.
    3. In a batter bowl or regular bowl, beat the sugar and room temperature butter until creamy using a hand mixer or stand mixer.
    4. Add the eggs and vanilla and mix until combined.
    5. To another medium bowl, add the whole-wheat flour, quick cooking oatmeal, cinnamon, nutmeg, baking powder, baking soda and sea salt and whisk together thoroughly.
    6. Now mix the dry ingredients into the wet ingredients, adding about a third at a time just until combined.
    7. Then fold the raw pistachios and the white chocolate chips into the mixture.
    8. Using a cookie scoop, scoop twenty cookies onto the cookie sheet and flatten them a little with dampened fingers.
    9. Sprinkle a pinch of sugar on top and then bake.
    10. Bake the cookies for 13 – 15 minutes and let them cool on the cookie sheet for two minutes, then remove them to a wire rack. 

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    Author: Dianna Donnely

    Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” Who is Passionate About a Healthy Happy Lifestyle and Easy Real Food Recipes! Real Food Meals Recipe Books Coming in the Future!

    5 thoughts

    1. People always say I’m boring when I tell them oatmeal cookies are my favorite, but I think this recipe proves that there is nothing boring about oatmeal and that you can mix it up as much as you want. Love the idea of adding pistachios for even more crunch. Ps: that heart-shaped bowl is lovely!

      Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats

      Liked by 1 person

      1. I’m with you, I love oatmeal cookies! This version uses “Quick Cooking” rolled oats, so you don’t even notice them but still get all the healthy value. Thank you for the invite to share recipes. It looks like a lot of fun.

        Liked by 1 person

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