No bake cookies are great when you’re craving something sweet, but you want it fast. These no bake pistachio oat cookies will become your go-to snack. They’re loaded with healthy steel cut oats, fiber, nuts, dried fruit, and a touch of cinnamon. They’re perfect for a breakfast on the go, in a lunchbox, or as an evening snack.
Whether you’re packing a lunch for yourself or a lunch box for the “little faces” in your life, these no bake cookies will be a sweet treat that you can feel good about eating.
Pistachio oat cookies are as easy to make as pulling out your high speed blender or food processor. Put everything into the bowl, whir it up, form into patties and wham, bam, you’ve got cookies ma’am!
Oh, and they’re made with steel cut oats, so they’re packed with fiber and they’ve got a great chewiness to them.
We’ve gotta love desserts and snacks that don’t require baking, right? Especially in the heat of summer.
My recipe for Lemon Cheesecake No Bake Cookies was so popular, I thought I’d try my hand at something a bit healthier this time. I think I succeeded!
Speaking of blenders…
If you’re in the mood for more healthy pistachio cookies, you’ll also want to check out my recipe for low carb double chocolate pistachio cookies.
More no bake cookies to love are in these posts:
No Bake Pistachio Oat Cookies
- 1 cup steel cut oatmeal (I used Bob's Red Mill)
- 1 cup shelled roasted pistachios (unsalted, if possible)
- 2/3 cup flax meal (make your own by blending 1/2 cup flax seeds in a coffee grinder until they become powder. Measure after grinding)
- 1/2 cup raisins
- 1/2 cup dried cherries or cranberries
- 1 teaspoon cinnamon
- 1/2 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.