Oatmeal Raisin Cookies with Pistachio and Cardamom
Beautifully scented and full of wholesome ingredients Oatmeal Rasin Cookies with Pistachio and Cardamom are made with whole grain spelt flour and sweetened with maple syrup.
Servings: 16 2.5" cookies
Ingredients
- 2 cups regular rolled oats
- 1 cup whole spelt flour I use VitaSpelt
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cardamom
- 8 tablespoons butter melted or 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Zest of one orange
- 1/2 cup unsulfured golden raisins
- 1 cup boiling water
- 3/4 cup toasted pistachios roughly chopped
Instructions
- Combine 2 cups oats, 1 cup spelt flour, 1 cup almond flour, 1/2 teaspoon baking powder and 1 teaspoon cardamom in a medium bowl.
- In another bowl, combine 8 tablespoons melted butter or coconut oil, 3/4 cup maple syrup, 1 tablespoon vanilla, 1/4 teaspoon salt, and orange zest; whisk until emulsified.
- Pour into dry ingredients and stir well; mixture will be very wet. Set aside for 15 minutes to allow batter to thicken.
- Place 1/2 cup goldern raisins in a bowl, add 1 cup boiling water, and soak for 10 minutes. Pour through a strainer, set aside to drain.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Add drained raisins and 3/4 cup toasted pistachios to cookies dough, mix until combined. Using a damp 1/4 cup measure, scoop cookie dough onto baking sheet, flatted slightly, and bake 15 minutes or until golden around edges. Using a spatula, very carefully (!) transfer cookies to a wire rack. They will firm up and strengthen when completely cool.
- Store in an airtight container.
Notes
When first done baking, the cookies are fragile, so take extra care to handle them. But they firm up as soon as they cool down.