I made a half batch of these cookies, which was clearly a mistake. I ate the last one for breakfast this morning and I could really go for another one right about now. Chewy, oaty, nutty… slightly sweet and warmly spiced… it’s the kind of cookie that’s just healthy enough to get by as breakfast but would be even more perfect as a 2pm snack. If only…
This recipe is just slightly adapted from Amy Chaplin’s book At Home in the Whole Food Kitchen, which is hands down one of the most beautiful cookbooks I’ve ever held. I’ve been a fan of Amy’s for the longest time – among other things (like being Natalie Portman’s private chef), she’s the former executive chef of Angelica Kitchen, a vegan restaurant in NYC that I’ve adored for years. The book is full (really full) of vegan and vegetarian whole food recipes and ideas. Some great basics like miso mayo, homemade curry powder, and homemade kimchi to brownies, cakes, pies, stews, curries, pastas, and beautiful noodle bowls.
One page is prettier (and more delicious looking) than the next – I had a hard time deciding which pages to show you but here are just a few of my favorites.
Pistachio Cranberry Cookies
- 2 cups regular rolled oats
- 1 cup whole spelt flour
- 1 cup almond meal
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¾ cup melted coconut oil
- ¾ cup maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ cup dried cranberries
- ¼ cup vegan mini chocolate chips
- ¾ cups pistachios, roughly chopped
- Combine oats, spelt flour, almond meal, baking powder, cardamom and cinnamon in a medium bowl. In another bowl, combine coconut oil, maple syrup, vanilla and salt. Whisk until emulsified. Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 10 to 15 minutes to allow dough to thicken.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Add cranberries, pistachios and chocolate chips to cookie dough, and mix until combined.
- Using a damp ¼ cup measure, scoop cookie dough onto baking sheet, flatten slightly, and bake 15 minutes or until golden around the edges. Using a spatula, carefully transfer cookies to a wire rack. They will firm up when completely cool. Store leftover cookies in an airtight containerl in warm weather, store them in the fridge.
She also added the zest of 1 orange, which I skipped.
Hi there, I made these cookies and I’m sorry to say I’m not a fan. Too sweet and an almost mealy, dry texture. Won’t be making them again.
Can you suggest any substitute for the almond meal? I have everything else on hand and would love to make these!
Hi Victoria, I’m not sure because almond meal is so different than other flours. I think another nut-meal would work – I make my own by blending almonds, pecans, pistachios, etc, in the blender until it becomes a fine meal (just don’t blend too much or it’ll turn into nut butter). Hope that helps!
Oh gosh! These sound amazing and I’d love to try them. Any suggestions on how to make these gluten free?
I *think* they might work with oat flour – and/or they’d probably definitely work with a nice GF blend like Pamela’s.
I’ll try Pamela’s. Thanks for taking the time to answer back.
Happy Holidays!
This looks awesome, but on a side note, I also find the mixing bowl to be very cute ! Can you tell what brand it is? I love the vintage look of it !
Thank you and thank you for an amazing website !
Thanks! I’ve had it for a long time – it’s from Crate and Barrel (part of a set of 3 nesting bowls), but I got them 8 or so years ago so I’m pretty sure they don’t carry them anymore, maybe check Etsy?
Have to say, i bought the book! Hahahah can’t wait for it to arrive. Awesome tip <3
Hi,
Can I substitute whole wheat pastry flour for the spelt flour?
thanks!
yep, there’s not too much flour in here altogether so I’m sure ww flour will work just the same…
These look amazing! Thank you for the recipe Jeanine, I think I’ll make these for Christmas 🙂 It’s great to find a sweet treat without too much added sweetness. Beautiful photos too!
I wonder if I can substitute all purpose flour for the spelt? Do you know?
yep – definitely
Mmnmm these look so delicious!!
I made some oat-y breakfast cookies this morning as well =)
What a gorgeous cookbook, adding it to my wishlist!
{Teffy’s Perks} X
I love that! Anything that’s egg free is on my list to try!
Add to my Christmas List !!