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.
2 Tbsp lemon zest
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