You may be asking yourselves, “Does the world need another oatmeal cookie recipe?”. I did some considerable soul-searching while developing this recipe, thinking long and hard, before deciding that… yes. Yes it does. These aren’t oatmeal chocolate chip, and they aren’t oatmeal raisin. They aren’t an oatmeal-anything that’s been done before. You won’t find a mulberry-pistachio oatmeal cookie anywhere else, in fact, and I promise you’ll be fast and true friends in no time! I’m munching on one while writing this post and it’s pretty much the perfect cookie, at least in my (cookie)books. The two star ingredients take this recipe from old-fashioned favourite to gourmet – yet healthy – extravagance in one fell swoop!
Now, we all know oats are great for you – they’re good for digestion, they regulate blood sugar, reduce cholesterol and even help sooth nerves – but the health benefits of mulberries and pistachios are less talked about health food magazines and the like. Here are just a few facts to get you super pumped for these cookies (as if you needed an excuse to get excited for cookies).
Pistachios: Nuts in general are nutrient-rich and anti-inflammatory, help lower unhealthy LDL cholesterol, and contain fibre, protein, and healthy fats. Pistachios in particular are super high in antioxidants, as evinced by their bright green colour. They’re also high in beta-carotene, as well as potassium, zinc, iron, and magnesium.
Mulberries: These delicious berries are high in iron and reservatrol, which has anti-cancer properties. They’re also high in antioxidants, which help prevent heart disease and other diseases associated with inflammation. They contain zeaxanthin, which helps protect eyesight, and they strengthen the digestive tract, easing bloating and constipation. I could go on, but that’s impressive enough on it’s own for a sweet little berry! You can use them just like you would raisins in a recipe, which is what I’ve done here.
These cookies also have the PERFECT texture. The kind of crisp-on-the-outside, soft-on-the-outside cookie texture that makes you do a little foodgasm moan (which I did, and then promptly called Conor to inform him of my cookie success). The occasional salty crunch from the pistachios paired with the sweet tenderness of the mulberries only adds to the already great texture happening here.
The batter will be very thick… but don’t worry, it’s supposed to be! Now it needs to chill in the fridge for 30 minutes.
Once the dough is chilled, an ice cream scoop will be your best cookie-balling friend. And it looks so pretty with those pops of green!
Now they need to cool… without me eating them… must… wait…!
Oh! And of course, I got my dried mulberries and pistachios from the wonder that is Pestacio in Lawrence Park.
Mulberry-Pistachio Oatmeal Cookies (makes 16 cookies)
~ Gluten free, dairy free ~
- 1 cup gluten free oat flour
- 1 1/4 cup gluten free rolled oats
- 1/2 cup almond meal
- 1/2 cup roasted unsalted pistachios, roughly chopped
- 1/3 cup dried mulberries
- 3 tbsp sucanat
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 egg, room temperature
- 1/4 cup coconut oil, melted and slightly cooled
- 1/4 cup maple syrup
- 2 tbsp natural almond butter
- 2 tsp vanilla
- In a large bowl, mix together the oat flour, oats, almond meal, sucanat, baking powder and soda, cinnamon, and sea salt.
- In a separate bowl, whisk the egg, then add in the coconut oil, maple syrup, almond butter, and vanilla. Whisk well.
- Gently mix together the wet and dry ingredients before folding in the mulberries and chopped pistachios. The dough will be very thick, but don’t worry!
- Cover the bowl with plastic and set aside in the fridge to chill for 30 minutes.
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- Using a small ice cream scoop, portion out the dough into approximately 16 small balls. Leave them as is – don’t press down the dough.
- After about 10 minutes press down on the cookies with a fork to so they have those nice little indentations and spread a little bit. Bake for approximately 3 more minutes (13 minutes total).
- Transfer to a cooling rack for 10 minutes – they will fall apart while still hot – and enjoy!