Pistachio Date Cookies

• 1½ cups oat flour (or blend rolled oats until fine)
• ½ cup shelled pistachios, roughly chopped
• ¼ cup ground pistachios (blend until powdery)
• ⅓ cup date paste (blend 8-10 pitted Medjool dates with 2-3 tbsp water)
• 3 tbsp almond butter (or tahini)
• 2 tbsp ground flaxseed mixed with 5 tbsp water (let sit 10 mins)
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• 2-3 tbsp plant milk (if needed)

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. In a large bowl, whisk together oat flour, ground pistachios, baking powder, and salt. 
3. In another bowl, mix date paste, almond butter, flax mixture, and vanilla until smooth. 
4. Combine wet and dry ingredients, then fold in chopped pistachios. If dough is too dry, add plant milk 1 tbsp at a time. 
5. Roll into 1-inch balls, place on baking sheet, and gently flatten with fork. 
6. Bake 12-15 minutes until edges are lightly golden. 
7. Cool on pan for 5 minutes before transferring to wire rack. 

• For extra pistachio flavor, add a drop of almond extract
• Store in airtight container for up to 5 days
• Freeze dough balls for fresh-baked cookies anytime!

Nutritional Breakdown per cookie (based on 20 cookies total):

Calories: ~95-105 per cookie