Description
This Cherry Pistachio and White Chocolate Christmas Cookie recipe is perfect to bake with kids! It’s also a healthier Christmas cookie that’s just as delicious!
Ingredients
Scale
- 1 cup (90 grams) rolled (traditional) oats
- 1 cup (150 grams) plain whole wheat flour
- ½ cup (45 grams) pistachio (or almond) meal (OR an extra ½ cup wholemeal flour for nut free version)
- 1 teaspoon baking powder
- Pinch sea salt
- 1 egg
- ½ cup (125 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- ½ cup (125 ml) coconut oil, melted and slightly cooled
- 1½ cups (125 grams) fresh cherries, pitted and chopped
- 1 cup (125 grams) white chocolate, chopped
- 3/4 cup (125 grams) pistachios, chopped
- To decorate – melted white chocolate and chopped pistachios
Instructions
- Preheat oven to 160 C (320 F) and line two oven trays with baking paper. Set aside.
- Place the oats, flour, pistachio meal (or wholemeal flour for nut free version), baking powder and salt into a large bowl.
- Whisk to combine.
- Add the egg, maple syrup, vanilla, coconut oil, cherries, white chocolate and pistachios and stir to combine.
- Use an ice-cream scoop or ¼ measuring cup to shape the cookies. Arrange on the prepared tray.
- Bake for 12-15 minutes or until golden. Allow to cool completely on the tray.
- Decorate each cookie with a little melted white chocolate and sprinkle of pistachios. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American