Lemon Pistachio Cookies

By karenluvslife

Ingredients

• 1 cup rolled oats
• 1 cup dried coconut
• 1 cup almond meal
• 2/3 cup cup chopped pistachios
• 1/2 cup coconut sugar
• Zest of one lemon and a Lime if you have one!
• 3 tbs honey
• 3 tbs butter or coconut oil
• 1/2 tsp baking powder
• 1 tbs water

Details

Servings 1
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Makes: 27

Preheat oven to 150 degrees Celcius and line 2 baking trays with non stick baking paper.

Add the oats, coconut, almond meal, pistachios, sugar and zest to a mixing bowl and stir to combine.

Melt the honey and oil in a small pot on medium then take off the heat and stir the baking powder into the honey mixture until it gets frothy, quickly pour into the oat mixture along with the water and blend with a spoon or you hands to create a thick sticky mixture.

Using a cone shapped tablespoon measurer or similar dipped in water (to help the mixture release) scoop out 1 tbs of the mixture at at time, press into the measurer then hit it on the side of the bowl or your hand to release and place them on the baking tray with approximately 4-5cm between each cookie, repeat until you have used all of the mix.

Bake in the preheated oven placing one tray about 1/3 from the bottom and the other 1/3 from the top for 20 minutes.