Pistachio Fig Oatmeal Cookies | Gluten-Free, Dairy-Free
Pistachio Fig Oatmeal Cookies
Believe it or not, these pistachio fig oatmeal cookies were inspired by a SALAD!
For Christmas this year, one of our gifts was a basket full of balsamic vinegars and infused olive oils (they were all gluten-free) from Con’ Olio Oils & Vinegar (made locally in the ATX).
So we created one of my favorite kale salads loaded with figs and roasted Brussels sprouts. Pistachios and nuts and seeds.
Lots of goodies going on but so delicious.
I especially loved the combo of figs and pistachios. So why not turn them into delicious and healthy cookies, too.
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 and delicious granola-like 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.
I love dried Turkish figs because they are packed with calcium and remind me of eating fig newtons as a kid.
That was my favorite cookie. I could eat an entire sleeve of those fig newtons.
But now I just eat dried figs and the are even better and healthier and not filled with a lot of empty calories and processed junk.
We get the dried figs at Wheatsville. Hopefully one day the fig tree in the back yard will deliver figs, too.
Gluten-Free Casein-Free Pistachio Fig Oatmeal Cookies
These delicious oatmeal cookies are made with almond and coconut flour, rolled oats, strawberry fig preserves, raw cane sugar, pistachios and dried Turkish figs.
- 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 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!
Make your own almond flour by pulverizing sliced almonds in a blender then added the coconut flour to make a blended flour.