GUEST RECIPE: ‘LEMON AND PISTACHIO COOKIES’ BY MAXINE ALI
Written By Gracie (Post By MAXINE ALI)
This Friday we are lucky enough to be sharing one of Maxine Ali’s delicious recipes with you; Lemon pistachio cookies that are DELICIOUS and full of healthy ingredients that will benefit your mind and body! They are vegan, gluten-free (if you use gluten-free oats) and the perfect Friday afternoon pick-me up or Sunday baking, with a cup of tea.
Maxine is a London-based student and writer with a flair for creating delicious, innovative food from simple, nourishing ingredients. Through her website, maxineali.com, and popular city-wide events, Maxine seeks to banish all notions of restriction surrounding healthy living and encourage people to discover indulgence in every aspect of their lifestyle.
Her website is full of amazing healthy living tips and incredible mouth-watering recipes so make sure you check it out. She also has a beautiful Instagram page @maxineali that will inspire you as well as make you extremely hungry!
Ingredients (Yields 8 large cookies or 15 small ones)
- 1/2 cup pistachios
- 1 1/2 cup oats
- 6 medjool dates
- Juice and zest of 1 lemon
- 2 tablespoons coconut oil
- 3 tablespoons rice milk (or other non-dairy milk)
- Pinch of pink Himalayan salt
Pre-heat your oven to 180°C.
Begin by placing the pistachios in a food processor and blend until finely crumble. Then, add your oats and pulse a few times to ensure the pistachios and oats are mixed up. Add your pitted dates, lemon zest and juice, coconut oil and salt and blend again, gradually adding your milk until a dough is formed.
Use your hands to roll the dough into balls and squash down to form cookie shapes (this is easiest when your hands are a bit wet to prevent sticking). Place the cookies onto a lined baking tray and place in the oven for 8-12 minutes until golden brown (keep an eye on them to ensure they don’t burn!). Then remove, allow to cool and enjoy!