Pistachio Golden Raisin Cookies with Cardamom

This recipe is by award-winning chef and author Amy Chaplin, who will be doing a book-signing in the Main House Kitchen at Hammertown Barn on November 27th.  We connected through Instagram when she saw a photograph of her book in our Rhinebeck store.  Amy got in touch with us and we invited her to come to Hammertown for a booksigning.  This vegan and gluten free recipe is from her newest cookbook, At Home in the Whole Food Kitchen.   And, it’s available at Hammertown!

Authors Note:  These cookies will fill your home with the enticing and exotic scents of cardamom, vanilla, coconut, and pistachios.  Packed with oats and studded with golden raisins, they’re an exciting new take on the classic oatmeal raisin cookie.

 

pistachio-golden-raisin-cookies

(Makes sixteen 2-1/2 inch cookies)

Ingredients:

  • 2 cups regular rolled oats
  • 1 cup whole spelt flour
  • 1 cup almond meal
  • 1/2 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cardamom (see note)
  • 1/2 cup melted extra virgin coconut oil
  • 1/4 cup extra virgin olive oil
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • Zest of 1 orange
  • 1/2 cup unsulfured golden raisins
  • 1 cup boiling filtered water
  • 3/4 cup toasted pistachios*, shelled and roughly chopped

Directions:

Combine oats, spelt flour, almond meal, baking powder, and cardamom in a medium bowl.  In another bowl combine coconut and olive oils, maple syrup, vanilla, salt and orange zest; whisk until emulsified. Pour into dry ingredients and stir well; mixture will be very wet.  Set aside for 10 to 15 minutes to allow dough to thicken.

Place gold raisins in a bowl, add boiling water, and soak for 10 minutes.  Pour through a strainer, and set aside to drain well.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

Add drained raisins and pistachios to cookie dough, and mix until combined.  Using a damp 1/4 cup measure, scoop cookie dough onto baking sheet, flatten slightly, and bake 15 minutes or until golden around the edges.  Using a spatula, carefully transer cookies to a wire rack.  They will firm up when completely cool.  Store any leftover cookies in an airtight container; in warm weather, store them in the fridge.

NOTE: If you don’t have ground cardamom on hand, grind 18 cardamom pods as finely as possible in an electric spice grinder.  Use a small strainer to sift the ground pods, and toss anything left in the strainer.  You should have 1 teaspoon ground cardamom when you’re done.

*Pre-heat oven to 300 degrees Fahrenheit. Spread pistachios over a parchment lined rimmed baking sheet and toast for 6 to 8 minutes or until fragrant and beginning to brown. Remove from oven, allow to cool then roughly chop and set aside.

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