These are my go-to cookies that I make each and every week. I normally use slivered almonds but this week opted for pistachios. They turned out so good! I make some without chocolate chips for my husband, who has a cocoa allergy and the remaining part of the batch is for everyone else. They make a great after-school snack or just a quick treat without all of the guilt. You can add dried cherries or cranberries to for a different taste.
1/3 c of all purpose flour, unbleached
1/3 c of whole wheat four
1.5 c of quick cooking rolled oats
2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt
6 tbl of I can’t believe it’s not butter
3/4 c packed light brown sugar
2 tsp vanilla extract
1 large egg
1/4 c of pistachios, shelled
1/2 c of dark chocolate chips or chunks (or more if you like)
Preheat oven to 350°. Lightly spoon the flours into dry measuring cups and level with a knife. Combine the flours, flax seed meal, baking soda and salt. Whisk to combine. Then melt the butter (I do it in the microwave) and add the brown sugar. Mix well. Add the sugar mixture to the flour mixture and blend. Add vanilla and egg. Beat well. Hand mix in the almonds and chocolate chips.
Using a small melon baller – drop cookies on to your cookie sheet leaving ample room around each one. Bake for 11 minutes and remove from the oven. Let cool on the baking sheet initially for 2-4 minutes then place on cooling racks to cool completely. Store in an airtight container.
— Knead to Cook