Sugar-Free Oat Cookies with Cranberries and Pistachios

Step 1

Place oats, cinnamon, baking powder, flour and a pinch of salt in a bowl and mix to combine.

Step 2

In a separate bowl, whisk the egg, melted and slightly cooled coconut oil, honey and vanilla paste with an electric whisk for about a minute, until slightly increased in volume.

Step 3

Pour the egg mixture into your dry ingredients and fold until just combined. Fold in the cranberries and pistachios. Cover and place in the fridge for 20 minutes to firm up.

Step 4

In the meantime, preheat the oven to 160°C Fan. Line a large baking sheet with baking parchment.

Step 5

Spoon the mixture into 12 mounds onto a baking sheet around 4 cm apart. Place in the preheated oven for 12-14 minutes until the edges are starting to brown.

Step 6

Leave to cool for 10 minutes on the tray before transferring onto a wire rack to cool completely.