Recipe: Carrot, Coconut & Pistachio Cookies (vegan, dairy-free, wheat-free)

I am nuts for pistachios at the moment and can’t seem to stop putting them into everything I cook. Pistachios are one of the lower fat nuts and are rich in certain nutrients including lutein and beta-carotene, both good for the eyes and skin elasticity. Spelt and oats are nutrient packed, with a lower Glycemic Index so great for slow release energy.

Here’s a quick, easy, healthy nutrient-packed cookie recipe. Great for breakfast or to carry around for an on-the-go snack. Tasty goes without saying really – it’s a cookie so of course it is!

Recipe: Carrot, Pistachio, Coconut Oat Spelt Cookies (vegan, wheat-free, dairy-free, refined sugar-free)

Ingredients (makes 10-12 cookies or 6 big cookies):

Half cup wholegrain spelt flour
Half cup oats
Quarter cup desiccated coconut
Half teaspoon baking powder
Quarter teaspoon salt
Third cup pistachio
Half a medium sized carrot grated
Quarter cup maple syrup
Quarter cup coconut oil melted

Instructions:

Heat oven to 190C.
Put all the dry ingredients (except nuts) in a bowl and mix together thoroughly
Stir in the nuts and carrots
Whisk the melted coconut oil and maple syrup together then add to the bowl so everything binds together. Add water by the teaspoon full if mixture is still a little dry
Scoop a tablespoon of mixture, shape into ball then flatten on baking tray
Bake on middle shelf for 15 minutes or until golden brown (10 – 15 minutes depending on size of ball and your oven).
Leave to cool