About the Recipe
Ingredients
½ cup unsalted pistachios
¼ cup olive or canola oil
¼ cup tahini
½ cup packed brown sugar (light or dark)
1 tsp pure vanilla extract
3 cups old fashioned oats
1 tsp baking soda
1 tsp baking soda
Pinch of salt
2 eggs
½ cup semi-sweet chocolate chips
Preparation
Preheat oven to 350°F/180°C and set out two cookie sheets.
In a food processor, blend pistachios until roughly ground.
Add everything except chocolate chips and blend 30-60 seconds until it’s all mixed together.
Add chocolate chips and briefly pulse a few times to mix them in.
Refrigerate for about 15 minutes while you clean up.
With wet hands, form 24 balls and space them on the cookie sheets – they will spread.
Bake for about 12 minutes until slightly golden, and remove.
Cool for at least 5 minutes (If you try to nab one before it’s cool, it will fall apart!)