Salty-Sweet Pistachio Nut Butter and Oatmeal Cookies

Ingredients

Pistachio nut butter

• 100g
  
  raw, shelled pistachios
  
• 1 1/2
  
  teaspoons sea salt
  
• 1 1/2
  
  teaspoons caster sugar
  
• 2
  
  teaspoons olive oil
  

Cookies

• 115g
  
  salted butter
  
• 120g
  
  pistachio nut butter
  
• 145g
  
  dark brown soft sugar
  
• 210g
  
  vanilla caster sugar
  
• 1
  
  tablespoon honey
  
• 1
  
  whole egg
  
• 1
  
  egg yolk
  
• 150g
  
  ground almonds
  
• 1/2
  
  teaspoon bicarbonate of soda
  
• 1 1/2
  
  teaspoons table salt
  
• 150g
  
  rolled oats
  
• 15g
  
  creamed coconut
  
• 65g
  
  chopped pistachios
  

Directions

1. Whizz the pistachios in a food processor until they have gone past the flour stage, released their oil and started to form clumps.
2. Add the sugar and salt half a teaspoon at a time until you have a taste that you want.
3. Add the olive oil and whizz until the nuts come together to form a smooth green paste.
4. In a food mixer, cream the butter, nut butter and sugars together.
5. Add the honey (and vanilla extract, if using) and beat in.
6. Beat in the whole egg, then the egg yolk.
7. Add the ground almonds, bicarbonate of soda and salt and beat in.
8. Add the oats and mix until combined.
9. Grate in the coconut.
10. Add the chopped pistachios and mix gently to combine.
11. Take teaspoons of cookie dough and roll them into balls between your hands. Place them at 1.5″ intervals on parchment-covered baking trays and flatten the tops slightly.
12. Sprinkle the tops of the cookies with sea salt and bake in a preheated 175C oven for 12-15 minutes until golden.
13. Remove from the oven and leave on the baking tray to harden up a little, then move to wire racks to finish cooling.