Today's recipe is another healthy sweet treat!
Most cookies that I share here in my blog, as they are made without any sugar and oil, they are more chewy than crunchy. It is a compromise I got used to, also because, even not being crunchy, they are delicious and satiating.
But today I was really in the mood for some crunchiness in a cookie, and also some goey caramelized raisins and crunchy pistachios...
Besides, these cookies are still much healthier than the ones we find in grocery stores. They're made with coconut oil (one of the most healthy fats we can use), sweetened with coconut sugar (unrefined and with low glycemic index) and banana. Also, they're made with Organic Gluten-free Instant Oats, which I turn into flour right before preparing the cookies to keep all their nutrients.
Raisins and pistachios are optional for these cookies but they really enrich their texture, flavor and nutritional value. Instead of raisins, you can use dried cranberries or chopped dried figs or dates. Instead of pistachios you can use other nuts or seeds.
And the kitchen smells like heaven...
Crunchy Cookies with Raisins & Pistachios
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: Easy
Cost: ~3,80 € (in Portugal)
Nutritional Information (per cookie): 65.5 Kcal, 1 g protein, 6.9 g carbs, 3.8 g fat
1 + 1/4 cups Organic Gluten-free Instant Oats (~125 g), processed into flour (other flours can work too)
1/3 cup Coconut Sugar (~45 g)
1/2 cup solid Coconut Oil (~65 g)
1 small Banana (~75 g peeled)
2 tbsp Raisins (~20 g)
2 tbsp unsalted unshelled Pistachios (~20 g)
The seeds from 1/2 Vanilla Bean (optional)
1. In a medium mixing bowl, mix coconut sugar and solid coconut oil. Stir well to form a cream.
2. Place the banana into the food processor and process into puree. Transfer to the bowl and stir to combine.
3. Add in the vanilla, pistachios and raisins and stir to incorporate.
4. Place Organic Gluten-free Instant Oats into the food processor and processor for a few minutes to form a fine flour. Add the flour, little by little, to the previous mixture, while stirring. The dough will become harder and harder and difficult to stir. When all the flour has been added, the dough should form a ball and detach easily from the bowl.
5. Wrap the dough with parchment paper and mold the dough into a log with about 2 in/5 cm diameter. Place into the freezer for about 10 minutes to firm up.
6. Meanwhile, pre-heat the oven to 350 F/175 ºC.
7. Remove the dough from the freezer, unwrap it and slice it into discs with 0.5 cm/1/4 in thickness. Place the cookies onto a baking sheet lined with parchment paper and press gently with your fingers to make the cookies thinner (0.2-0.3 cm). Leave about 1 cm/1/2 in between cookies.
8. Place the cookies in the oven and bake for about 20-25 minutes until golden. The cookies will be soft when they get out of the oven but they will become crunchy as they cool down. Transfer the cookies to a cooling rack and let them cool down completely to room temperature. Keep them in an air-tight container so they keep their crunchiness. Enjoy!
I hope you enjoy these crunchy cookies! Don't forget to share your photos on the blog's facebook page!