Vegan Coconut Lemon Pistachio Oatmeal Cookies

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Vegan Coconut Lemon Pistachio Oatmeal Cookies

Vegan Coconut Lemon Pistachio Oatmeal Cookies

My Mother told me that she would pay me to make her some oatmeal cookies, she loved the last batch I made so much.  I said I would make some for free though if she didn't mind them being a a new flavor and a twist on a classic.  I love oatmeal cookies as well, and I don't ever mind sharing.  My Mom always said that oatmeal cookies were the healthiest, and that the fiber of the oats made them that way.  She would eat them for breakfast I am sure if she didn't have time to make a bowl of oatmeal. I like that thought.  I like the texture and heft the oats give the cookies, without making them too heavy.  That is why they are one of my favorite cookies.

So, this twist I was putting on the cookies got a bit of a skeptical look when I first told my Mom I was making it.  A bit of lemon in oatmeal cookies?  Yes.  And it was delicious!  Especially after a few pistachios and coconut joined the party.  This combination of flavors is heavenly in other applications,  so I knew it would be wonderful baked into an oatmeal cookie.

These cookies were kind of like the end of winter meets spring.  Citrus season is still here, and a little pistachio and coconut sings of spring.  A bite into one of these beauties, and you will be put in your happy place.  A little pop of aromatic lemon and coconut plus the crunch of pistachios and hearty oats baked into a soft and delicious cookie.  The dough for these was awesome, but even better when they were warm and soft from the oven.

Vegan Coconut Lemon Pistachio Oatmeal Cookies
Makes about 4 dozen
1 cup virgin coconut oil, warmed to liquid
1 1/2 cups coconut sugar
2 flax eggs* made with lemon juice instead of water
2 Tbsp lemon zest
1 Tbsp pure vanilla extract
1 1/2 cups gluten free oat flour

1 tsp baking soda
3/4 tsp sea salt
3 cups gluten free old fashioned rolled oats
2 cups raw pistachios
1 1/2 cups large flake unsweetened coconut

In a large mixing bowl, mix together the coconut oil and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add pistachios and coconut and mix until evenly distributed throughout the batter. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool. *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp lemon juice in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).

 

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