Do you love baklava, but find it just a bit too sweet? This Middle Eastern treat is filled with chopped nuts and held together with syrup or honey. While it’s delicious, it’s not the healthiest dessert and these oatmeal cookies have the same great taste with less added sugar. Here’s how to make them.
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 cup walnuts, chopped
- 1/2 cup pistachios, shelled and chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup whole-wheat pasta flour or whole-wheat flour
- 1/4 teaspoon baking soda
- 1 1/2 cups oats
Instructions:
- Preheat oven to 350 F and line two baking sheets with parchment paper.
- Melt the butter in a large saute pan over medium-low heat, swirling the pan occasionally and cooking until butter turns golden brown and smells nutty, about 3 minutes.
- Add honey, walnuts, pistachios, cinnamon, salt, and cloves and bring to a simmer. Stir occasionally until syrupy, about 2 minutes.
- Pour into a large mixing bowl and set the mixture aside to cool at room temperature for about 30 minutes.
- Add the egg and vanilla to the honey mixture and stir. Add the flour and baking soda and mix until no flour traces remain. Add oats and stir.
- Drop a rounded tablespoon of batter on the baking sheets, keeping about 2 inches between each cookie.
- Bake and rotate the sheets from top to bottom halfway through baking. Wait until they’re crispy on the edges and golden brown, about 14-18 minutes.
- Transfer to a wire cooling rack and let them cool.
- Enjoy!
