These golden oat cookies contain very little flour, and because of that, they are a bit crumbly to mould.  Use a heaped round tablespoon to measure the cookie dough and flatten it with damp fingers.  If you find the cookie dough sticking, dip the spoon in water and then use wet fingers to push the edges in if they break away.  If you prefer a cookie crunchy on the outside and a softer texture on the inside, scoop it to keep the dome shape and skip the flattening process. You can easily replace the sultanas with goji or cranberry.

tip

Grind your cardamom, as the taste is so much more fragrant.

golden pistachio cardamom cookies

makes approximately 31 cookies – two trays. 

Inspired by these cookies.

ingredients

⅓ cup/60g golden sultanas

½ cup/65g raw unsalted pistachio nuts

1 cup/120g whole-spelt flour

1½ cup/130g fine regular rolled oats

3 Tbsp/25g sesame seeds

¼ tsp fine rock salt

½ tsp aluminium-free baking powder

1 tsp cardamom powder

1 tsp ginger powder

⅓ cup + 1 Tbsp maple syrup

½ cup coconut oil/olive oil

zest of two oranges

preparation

  1. Preheat oven 180C/350F.  Line two baking sheets with parchment paper.
  2. Place the sultanas in a bowl, add boiling water to cover and soak for 10 minutes. Pour through a strainer and set aside to drain well. (The extra moisture will help prevent them from burning and drying out when baking.)
  3. Place the pistachio nuts on a tray and toast for 8 minutes.  Allow to cool, roughly chop and place in a medium bowl, along with the spelt flour, oats, sesame seeds, salt, baking powder, cardamom and ginger powder.  Mix to combine and set aside.
  4. Melt the coconut oil over low heat until liquid; add the maple syrup and whisk until emulsified.
  5. Pour the liquid into the dry ingredients and stir well. Add the drained sultanas and orange zest and mix until well combined.
  6. Use a slightly wet round tablespoon to scoop the cookie dough, pressing against the side of the bowl to compact it. Place it onto the baking sheets and flatten with damp fingers. If the mixture starts to stick, dip the spoon between intervals into the water. It is helpful to have a bowl of water nearby.
  7. Bake for 16 – 18 minutes, rotating the baking trays halfway through. The cookies are ready to come out when they are deeply golden. Cool the cookies on a rack while you bake the rest of the dough. They will firm up when completely cool and are best eaten the day they are made.

Goodness shared by Stacey