Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

Pistachio Chocolate Chip Oatmeal Raisin Cookies

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

When it comes to sweets, I’m an ice cream girl through and through. I used to crave it year round too, despite the often frigid winters that come with living in Boston.  As I get older though, my tolerance for the cold weather seems to be declining.  Instead of a thick pair of socks and a hoodie to keep me warm inside, I need to layer two pairs of thick socks plus slippers with a hoodie and a fleece. And even then, I’m still usually cold.

Suffice it to say, ice cream this winter has not been happening. Cookies, on the other hand, are my new go-to treat. In the past, I would only ever bake them for family and friends, and now I bake them for me (and family and friends).

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

I love a classic oatmeal raisin cookie, so for my latest cookie creation, I chose my tried and true oatmeal raisin recipe as the inspiration and then took things to a whole new level with the addition of salted pistachios, golden raisins (my favorite!), and semi-sweet chocolate chips. The result is a chewy oatmeal cookie that’s crispy around the edges, but soft in the center, and loaded to the brim with add-ins. The crunchy, salted pistachios are an excellent juxtaposition to the chewy, sweet golden raisins and the rich dark chocolate chips. I prefer the texture of these cookies best straight out of the fridge, though it’s hard to go wrong with them still warm out of the oven when the chocolate is perfectly melty.

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

I kept the ingredients wholesome as far as cookies go, using whole grain spelt flour, lower-glycemic coconut sugar, and unsweetened applesauce, which make for a hearty and satisfying, just-sweet-enough dessert. As we transition into the new year and begin to swap heavier foods for lighter, more nourishing fare, these oatmeal cookies are an excellent balance of healthful and decadent, sure to make the cold winter (or any season) more enjoyable.

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

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Pistachio Chocolate Chip Oatmeal Raisin Cookies

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

Pistachio Chocolate Chip Oatmeal Raisin Cookies

Vegan,

Serves: about 30 cookies


Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

A fun twist on the classic oatmeal raisin cookie, these chewy vegan oatmeal cookies are crispy around the edges, soft in the center, and loaded to the brim with add-ins. Just 12 simple ingredients and 20 minutes to make!

Pistachio Chocolate Chip Oatmeal Raisin Cookies (Vegan) | picklesnhoney.com

Pistachio Chocolate Chip Oatmeal Raisin Cookies

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Ingredients

  • ½ cup coconut sugar
  • ⅓ cup vegan butter
  • ½ cup + 3 tablespoons unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon fine grain sea salt
  • 1 cup old-fashioned rolled oats
  • ½ cup golden raisins
  • ½ cup chopped salted pistachios
  • ½ cup vegan dark chocolate chunks

Cuisine: Vegan Servings: about 30 cookies

Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins

A fun twist on the classic oatmeal raisin cookie, these chewy vegan oatmeal cookies are crispy around the edges, soft in the center, and loaded to the brim with add-ins. Just 12 simple ingredients and 20 minutes to make!

Instructions

  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
  • Using a stand or hand mixer, cream together the coconut sugar and butter until light and fluffy. Add the applesauce and vanilla and mix to combine. Sift in the flour, baking soda, cinnamon, and sea salt. Add the rolled oats and mix until well-incorporated. Fold in the raisins, pistachios, and chocolate chunks.
  • Scoop the dough onto your cookie sheets, 2 inches apart, using a heaping tablespoon or cookie dough scoop. Lightly flatten the dough with a spatula. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool slightly, then enjoy! They're also great straight out of the fridge or freezer for a firmer, extra chewy cookie.

Copyright © 2020 Amanda Maguire for Pickles & Honey

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