Description
Homemade Blueberry Pistachio Cookies are a delightful treat that combines sweet and nutty flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup rolled oats (90 g)
- 1 cup all-purpose flour (120 g)
- 1 cup fresh blueberries (150 g)
- 1/2 cup chopped pistachios (75 g)
- 3/4 cup brown sugar (150 g), packed
- 1/2 cup unsalted butter (115 g), softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries and chopped pistachios.
- Drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, use vegan butter.
- Replace brown sugar with coconut sugar for a healthier alternative.
- Omit pistachios or replace them with sunflower seeds if allergic.
- Swap blueberries with other berries like raspberries or blackberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Blueberry, Pistachio, Cookies, Homemade, Dessert