This hearty, low sodium cookie is like eating granola in cookie form. The coconut adds texture, the orange zest brings in a fresh citrus undertone, and the pistachio dusting adds a splash of color.
This flavorful cookie brings together a mix of tastes and textures that work well for the winter holidays or any other time of year. The wheat flour and oats are filling, and the dried fruit and orange zest add freshness to your cookie platter.
How to prepare and freeze the dough
To save time, you can prepare and freeze the dough ahead of time.
To make these cookies ahead, scoop the dough onto a parchment-lined sheet pan, flatten the dough balls, sprinkle them with pistachios, and freeze them. Once frozen, the cookie dough can be stored in an airtight container in the freezer for up to 3 months. When ready to bake, place the frozen cookies on a parchment-lined sheet pan and bake at 325ยฐF (165ยฐC) for 8 to 12 minutes.
Ingredients:
Makes 40 servings
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed into the measuring cup
- 1 1/2 tsp vanilla extract
- Zest 1 orange
- 1 large egg
- 1 egg yolk
- 1 1/2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup unsweetened coconut flakes
- 3/4 cup pistachios
- 1/2 cup dried cherries or cranberries
Instructions:
Step 1:Preheat the oven to 325ยฐF (165ยฐC). Line 2 sheet pans with parchment paper.
Step 2:Combine flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Step 2:Combine flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Step 3:Roughly chop 1/2 cup of pistachios and set aside. Finely chop remaining 1/4 cup of pistachios and set aside
Step 4:Melt butter in the microwave or on the stovetop, just until liquid.
Step 5:Using either a stand mixer or a handheld mixer, combine melted butter, granulated sugar, and brown sugar. Add vanilla, orange zest, egg, and egg yolk and mix to combine well.
Step 6:Add flour mixture to butter mixture, using a spatula to combine. Add oats, chocolate chips, coconut flakes, dried cherries, and roughly chopped pistachios and completely combine.
Step 7:Scoop dough into 1-tablespoon balls using a cookie scoop, a tablespoon, or your hands. Place dough balls on the prepared sheet pan, spacing them about 2 inches apart. Use the bottom of a glass to flatten cookies slightly. Sprinkle each cookie with finely chopped pistachios.
Step 8:Bake cookies for 8 to 10 minutes, until the edges are golden brown and the tops are just set, rotating the pans halfway through the baking time. Remove cookies from the oven and immediately transfer them to a wire rack to cool for 10 minutes. Repeat with any remaining dough.
Step 9:Baked cookies can be stored in an airtight container for up to 3 days.