Soft and naturally sweet No Bake Pistachio Oatmeal Cookies are a healthy, dairy-free alternative to storebought cookies that you can feel good about giving your kids.
No-Bake Pistachio Oatmeal Cookies
Filled with nuts, dried fruit, and steel cut oats, these pistachio no bake cookies are easy for kids to get involved with making and will keep them filled up between meals. Slightly sweet and soft to eat, you can even convince your kids, or yourself, you’ve gotten a treat for breakfast.
Health benefits to steel cut oats
Steel-cut oats are high in fiber, vitamins, minerals, and even antioxidants. Oatmeal really is a superfood – and is gluten-free! Pair it with other fiber-rich ingredients such as raisins and flax meal, and you’ll never need another fiber bar again, just these cookies!
How to make no bake pistachio oat cookies
The longest part of this cookie recipe is prepping the oats. With oats in a bowl, cover with water. Allow the oats to soak in the water for about an hour. Then drain and use your hands to squeeze out any excess. Then simply add all the ingredients to a food processor. Blend for about 2 minutes. Firmly pack into cookies with your hands and eat immediately or stored in a covered container within the refridgerator.
More healthy recipe ideas
My favorite oat recipes
No Bake Pistachio Oat Cookies
- blender or food processor
- mixing bowl
- measuring cups
- 1 cup steel cut oatmeal (I used Bob’s Red Mill)
- 1 cup shelled roasted pistachios (unsalted if possible)
- ⅔ cup flax meal (make your own by blending 1/2 cup flax seeds in a coffee grinder until they become powder. Measure after grinding)
- ½ cup raisins
- ½ cup dried cherries or cranberries
- 1 teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- Place steel cut oats into a bowl and cover with water. Allow to soak for one hour, then drain water and use hands to squeeze excess moisture from the oats.
- Place all ingredients into a high speed blender or the bowl of a food processor. Blend on high speed for 1-2 minutes, or until everything is well incorporated.
- Use a kitchen scale to divide mixture into 1 ounce portions (about the size of a walnut), or measure 2 tablespoons of dough for each cookie.
- Flatten each portion into the shape of a round cookie. Eat immediately or transfer to an airtight container and refrigerate. When well covered, these should stay fresh for a couple of weeks.