ZUCCHINI PISTACHIO COOKIES
A cookie a day, keeps the doctor away! Oh how I wish that were true. Even though I don’t have a sweet tooth, I definitely love to indulge in a yummy treat every once in a while, but I don’t feel well after a sugary, gluten-filled dessert. I’m just not used to that level of sweetness. I’m more into something with a hint of sweetness… just enough to hit the spot.
I became obsessed with almond butter cookies last summer and my family just can’t get enough. But, I felt we needed to add something new to the roster. In comes K pour Katrine with her delicious Zucchini Pistachio Cookies that are gluten-free and dairy-free with just enough sugar to bring out all the nutritious flavours that she managed to pack in there. Katrine is often my go-to for these types of recipes, she’s always got something good on her site. And these cookies exceed expectations – if you like gingerbread cookies, you will definitely like these!
Zucchini Pistachio Cookies
INGREDIENTS
1 cup oatmeal, gluten free
1/2 cup quick cooking oatmeal, gluten free
1 cup almond powder or flour (or finely ground pumpkin seed powder in a blender)
2 tbsp ground flax seeds
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
1/4 cup sugar
2 tbsp. vanilla
1/2 cup melted coconut oil
1 cup grated zucchini
1 cup chocolate chunks, dairy free
1/2 cup finely chopped pistachios
INSTRUCTIONS
Preheat the oven to 350 ° F and place the rack in the center. Line two cookie sheets with parchment paper.
In a bowl, combine the flour, oatmeal, ground almonds, flax seeds, nutmeg, ginger, baking soda and salt. Set aside
In another bowl, using an electric mixer, combine the brown sugar, sugar, vanilla and coconut oil for 2 minutes
Pat the zucchini dry well on a clean tea towel or absorbent paper. Using a spatula, fold in the zucchini and mix well
Incorporate the dry ingredients, the chocolate pieces and mix well. Refrigerate cookie dough for 1 hour (this is important, otherwise cookies will flatten)
With your hands or with a small ice cream scoop, form dough balls of about 2 tbsp. Lightly press the tops of the balls into the pistachios, pressing lightly to make them adhere to the dough. Place cookies on baking sheets, leaving 2” space between each
Bake for 18 to 20 minutes, one sheet at a time, until the base of the cookies is golden brown. Cookies won't look fully baked in the center, that's what we want! Let the cookies cool for 3 minutes on the baking sheets
Betcha can’t eat just one!
Bon Appetit!
Photography by Patricia Brochu