“Eating My Greens” Cookies (Pistachio Matcha Cranberry Breakfast Cookies)

136 cal, 18C/6F/5P/6S.

Apparently it’s pistachio week! I blame the Healthier Fig Pistachio Baklava recipe for this. I’m craving everything pistachio and you’re getting a bunch of images of green baked goods. Well, it’s an acquired taste!

This time I went full-green. Never go half-green. Found some year-old matcha powder in my tea cabinets and went for it. Oooh did I love the combination. The matcha doesn’t overpower the pistachio, pistachio adds a rich mouthfeel (ewww “mouthfeel”), cranberries make an amazing tart/sweet addition. #milkplease

Also a little caffeine-kick from the matcha doesn’t hurt in the morning, amirite?

Ingredients:

  • 1 cup roasted pistachios without shells (120 g)
  • 1 egg (flax egg should also work)
  • 2 tbsp honey or maple syrup (42 g)
  • 1 tsp vanilla extract
  • 3/4 cup white whole wheat flour or any wheat flour (90 g)
  • 1 cup rolled oats (80 g)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp matcha tea powder (increase if you want a lot of matcha flavor)
  • 1/3 cup dried sweetened cranberries (40 g)

Makes 12 cookies. Preheat the oven to 350 and line a cookie sheet with parchment. Blend pistachios in a food processor until creamy (this might take a good 5-10 minutes, taking breaks and scraping down the sides. You shall succeed if you persevere!) Add egg and honey and process to incorporate. Set aside. Whisk together matcha powder, flour, oats, baking soda and salt. Add the wet mixture and form the cookie dough. Fold in the cranberries. Form balls of dough and lightly press to flatten (I like thick cookies so I didn’t flatten mine too much). Bake 10 minutes until the edges are just beginning to have color. Cool and Enjoy!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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