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1
Pulse oats and pistachios in a mixer, leaving chunks of both (this adds a crunchy texture to the cookies).
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2
Melt butter and coconut oil in the microwave, 10 seconds at a time. Be careful not to overheat.
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3
Beat the butter and sugars, running your beater up and down to add in air until the mixture is fluffy. Spoon the oats and pistachio into the mix, followed by flour and baking soda. (I prefer not to use mixers when adding in flour).
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4
Chill the mixture for 30 minutes in the refrigerator. This helps to hold the cookie dough together and allow the oats to soak up the butter and coconut oil. I sometimes skip this step because I'm impatient, so it's ok if you do, too.
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5
Preheat oven to 180u00b0C (355u00b0F).
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6
Using your hands, scoop up dough and press onto a greased pan or baking sheet. I find that smaller cookies hold better (about 2-inch diameter); if you make larger ones, they may turn out crumbly. I usually squeeze the cookie dough together before placing on the baking tray because I feel like it holds together better.
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7
Bake for 20 minutes or until slightly browned.
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8
Notes:
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9
1. You may use gluten-free flour in place of all-purpose flour for a vegan option.
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10
2. You may replace the 50 grams of butter with an additional 50ml of coconut oil.
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11
3. If you do have lots of crumbs, don't fear because they make the perfect topping for oatmeal!
