Chocolate-Pistachio {Somewhat Healthy} Cookies


So, we have been delving into the world of eliminating added sugars and dyes and at least cutting back on gluten consumption by diversifying our grains. And when I say “we” and “our,” what I really mean is “me” because I’m the one buying and making all this stuff and hoping the people that live in my house will eat it. Needless to say, I’ve recently gone off on some sort of crazy-baking detour.

Today’s Experiment: Chocolate-Pistachio Cookies!


I was absolutely winging it with this one, playing around with the basic oatmeal–chocolate chip recipe, but the end result was delightful! The proof of that being that I made nearly 40 of them Wednesday, and as of Friday morning, only have 17 left (we have a problem with rate of consumption in our house, more on that later).

So gather the children that can follow directions and won’t throw the oats and cinnamon directly on the floor, and proceed:

Dry Ingredients

  • 2.5 cups oatmeal
  • 1 cup Unbleached All-Purpose Flour
  • ½ cup Coconut Flour
  • 1 tsp Baking Soda
  • ½ tsp Kosher Salt
  • 1 tsp cinnamon

Wet Ingredients

  • 2 large eggs
  • 2 tsp Vanilla
  • ½ cup unsalted butter (1 stick), mostly melted
  • ½ cup Coconut Oil (liquid form)
  • 1 cup Honey 


I used the items below but I’m sure you could sub in similar quantities of other items of your personal preference:

  • 1 cup Semi-Sweet (80%) Chocolate Chips
  • 1 cup Dry, Roasted, Unsalted Pistachios

**most of my ingredients were organic and from Trader Joe’s**



  1. Preheat the oven to 350, and then line two cookie sheets with parchment paper.
  2. Put your oats in the food processor and grind until mostly fine (about five seconds).
  3. I like to keep things simple, so I put all of the dry ingredients in a big bowl, and whisk to combine, then I put all the wet ingredients in another, smaller bowl and use a mixer to combine until smooth.
  4. Slowly add the wet to the dry, mixing as you go.
  5. The batter will be a little piecey, and you’re going to want to add more liquid. Don’t! When you start to form the cookies, the warmth of your hands will help to shape them into a ball that keeps them together for the baking.
  6. After everything is mixed together, mix in add-ins with your hands (I welcome you to make substitutions like raisins or walnuts or peanut butter chips; you just might need to adjust the honey or the salt depending on the characteristics of what you add).
  7. Using your hands, grab dough and shape heaping tablespoon amounts into balls and flatten slightly, sort of like you are making hamburger patties. Keep going until you fill up a couple of cookie sheets. Because the dough is relatively dry, these aren’t going to spread very much, if at all, so you can probably fit 12-15 on each sheet. Depending on the size of your cookie sheets and how heaping your tablespoons were, you may or may not have leftovers. I did.
  8. Bake at 350 for about 10 minutes, keeping the oven light on and checking periodically until the visible chocolate chips look melt-y (that’s a word, right?) and the cookies themselves look lightly browned and slightly puffed. Usually I just reach in and gently tap them to make sure they are done.
  9. Take them out of the oven to cool and finish off whatever dough is remaining the same way. Or freeze for later. Your call.


Let your wee ones enjoy these warm with a glass of cold milk and an episode of Paw Patrol on the big screen while you share a pic on Instagram!


And you can, like, totally give these for breakfast. They are at least as wholesome as Honey Crunch Squares or Apple Cinnamon O’s, I’m sure!