Raw pistachio cookies
- Slightly roast the oatmeal in a pan or in the oven (a few minutes will be enough).
- Grind the cashews and mix them with the oatmeal.
- Add in the coconut oil, vanilla extract, salt and agave syrup. Lastly, add in the chocolate chips.
- Mix until combined and let cool in the fridge for 30 minutes.
- Roast the pistachios. Then, coat them in salt.
- Grind them and gradually add coconut oil, until you get the consistency of a paste.
- Divide the dough into 10 g. portions. Shape them into a ball and gently press them.
- Spread the pistachio cream on top of each cookie and stick two cookies together.
- Keep in the fridge.
- Optional: coat the cookies with dark chocolate.
Nutritional information (1 portion)
Fiber 1.72 g
Saturates 2.62 g
Monounsaturated fatty acids 5.29 g
Polyunsaturated fatty acids 0.95 g
Cholesterol 0.35 mg
Calcium 27.22 mg
Iron 1.49 mg
Zinc 0.73 mg
Vitamin A 2.83 ug
Vitamin C 0.0 g
Folic acid 11.13 ug
Salt (Sodium) 347.6 mg
Sugars 6.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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