Pistachio Fig Oatmeal Cookies #glutenfree #caseinfree
We had a crazy kale salad last night with dried figs and pistachios (check out the salad love photo gallery for more fun salad ideas) and I loved the combo so much we tried it in our eggless cookie formula and they turned out amazing!
These pistachio fig oatmeal cookies are a wonderful combination of GF oats, almond and coconut flour, browned ghee (adding to the nutty flavors), raw cane sugar, strawberry preserves, local wildflower honey and the dried figs and pistachios. So they are full of nutrients and vitamins and loaded with non-dairy calcium. Check the preserves to make sure they are GF, too – we like Bonne Maman.
I usually use a cookie sheet to make cookies but this time I used my aluminum hamburger pans and ended up with a cross between a round homemade granola bar and a dense, chewy and kinda thick cookie. They are absolutely perfect for breakfast or snacks on the go! I have to restrain myself from eating too many at a time. So so good. And you could probably use any kind of dried fruit in this recipe (dates, prunes, etc.) – I just really like dried figs because they are packed with calcium.
Serving Size: 12
- 1 cup ghee, slightly melted
- 1 cup raw cane sugar
- 1 tsp pure vanilla extract
- 1/2 cup GF strawberry fig preserves
- 1 tbsp local honey
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp potato starch
- 1 1/2 cups certified GF rolled oats
- 1/2 cup GF sweetened shredded coconut
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 3/4 cup chopped dried figs
- 1/4 cup chopped pistachios
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper (if using a cookie sheet).
- Beat together the ghee and raw sugar in a stand mixer. Add the vanilla, preserves and honey and blend on low speed until well combined.
- In a separate bowl, mix together the flours, potato starch, oats, coconut, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix on medium speed until well blended. Fold in the dried figs and pistachios.
- The cookies are not going to change size, so roll out your preferred cookie size and press down onto the cookie sheet (or divide into the wells of aluminum baking pans). Bake for about 12-15 minutes.
- Let cool completely before removing from the cookie sheet (or aluminum baking pans). Enjoy!
I made almond flour by pulverizing sliced almonds in a blender then added the coconut flour to make a blended flour.