136 cal, 18C/6F/5P/6S.
Apparently it’s pistachio week! I blame the Healthier Fig Pistachio Baklava recipe for this. I’m craving everything pistachio and you’re getting a bunch of images of green baked goods. Well, it’s an acquired taste!
This time I went full-green. Never go half-green. Found some year-old matcha powder in my tea cabinets and went for it. Oooh did I love the combination. The matcha doesn’t overpower the pistachio, pistachio adds a rich mouthfeel (ewww “mouthfeel”), cranberries make an amazing tart/sweet addition. #milkplease
Also a little caffeine-kick from the matcha doesn’t hurt in the morning, amirite?
- 1 cup roasted pistachios without shells (120 g)
- 1 egg (flax egg should also work)
- 2 tbsp honey or maple syrup (42 g)
- 1 tsp vanilla extract
- 3/4 cup white whole wheat flour or any wheat flour (90 g)
- 1 cup rolled oats (80 g)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp matcha tea powder (increase if you want a lot of matcha flavor)
- 1/3 cup dried sweetened cranberries (40 g)
Makes 12 cookies. Preheat the oven to 350 and line a cookie sheet with parchment. Blend pistachios in a food processor until creamy (this might take a good 5-10 minutes, taking breaks and scraping down the sides. You shall succeed if you persevere!) Add egg and honey and process to incorporate. Set aside. Whisk together matcha powder, flour, oats, baking soda and salt. Add the wet mixture and form the cookie dough. Fold in the cranberries. Form balls of dough and lightly press to flatten (I like thick cookies so I didn’t flatten mine too much). Bake 10 minutes until the edges are just beginning to have color. Cool and Enjoy!