New You Boot Camp St Patrick Pistachio Cookies
Print Recipe
Servings Prep Time
6-8 45 minutes
Servings Prep Time
6-8 45 minutes
New You Boot Camp St Patrick Pistachio Cookies
Print Recipe
Servings Prep Time
6-8 45 minutes
Servings Prep Time
6-8 45 minutes
Ingredients
Cookies:
  • 1 cup Pistachios
  • 1/2 cup shredded coconut unsweetened
  • 1/4 cup rolled oats gluten-free
  • 2 tbsp maple syrup
  • 1 tbsp moringa or spirulina powder for green color (optional)
  • 1-2 tbsp water
  • 1 tsp vanilla extract
Filling:
  • 1 cup shredded coconut unsweetened
  • 1/2 cup raw cashews
  • 1/4 cup rolled oats gluten-free
  • 2 tbsp almond butter
  • 1 tsp vanilla
  • 1 tbsp coconut oil melted
Servings:
Instructions
  1. Place the cookie ingredients in your food processor and pulse until combined or until the mixture comes together. Place the mixture between two pieces of plastic wrap, and use a rolling pin to roll the cookie dough until it becomes about 1/2 inch thick. With a round cookie cutter, cut cookies out until you have no more dough. Set the cookies in the freezer for 5-10 minutes to harden.
  2. In the meantime, prepare the filling by placing the ingredients in the food processor and pulsing the mixture until it is nice and smooth.
  3. Take the cookies out of the freezer and scoop about 1-2 tablespoons of the filling over half of the cookies. Place another cookie on top of the filling to assemble the cookie sandwiches.
  4. Enjoy immediately or store cookies in the refrigerator for up to 1 week.