Oaty Pistachio Raisin Shorties
If I could pick two of my favorite cookies, the two would be oatmeal raisin and shortbread. There is just something about the two that are so simple and comforting. So why not try to put them together into one cookie?
I call them shorties because they are not exactly traditional shortbread and because they have a soft, short texture. And it sounds cute. Whatever you call them, they’re not so sweet, a nice cinnamon warmth, crunch from the pistachios and a great crumbly texture that is perfect to eat with tea or milk.
When it comes to a vegan replacement for butter, there are a lot of options out there. I have tried numerous butter substitutes, but by far my favorite is Faba Butter. It is a new butter substitute that is made with a mixture aquafaba, the water in your chickpea can, and coconut oil. The taste is great; it is not overly oily or greasy and it acts just like butter. I personally love this combination of ingredients way more than other vegan butters that can contain palm oil or soy.
However, if you can’t get your hands on Faba Butter, you are can use Earth Balance Buttery Sticks (soy free version) or just plain old dairy butter.
9 tbsps (127g) cold vegan butter
1/3 cup (55g) coconut sugar
2 tbsp (19g) cane sugar
1 tsp vanilla extract
1/2 cup (57g) almond flour
1/2 cup (74g) oat flour
1/4 cup (32g) tapioca flour
1/2 cup quick-cooking oats
1 tsp ground cinnamon
1 tsp salt
1/4 cup chopped pistachios
1/4 cup raisins (if you aren’t a fan of raisins, dried cranberries or cherries are a great swap)
In a medium bowl, combine the almond, oat, and tapioca flours along with the oat and cinnamon. Whisk together to combine.
In the bowl of a stand mixer, combine the vegan butter, coconut sugar, cane sugar and vanilla extract. With the paddle attachment, beat in medium to medium-high speed for 4 minutes until the butter and sugars are combined and just a little lighter in color.
Scrape down the sides of the bowl with a rubber spatula and add half the flour mixture to the butter mixture. Mix on low speed until the flour is mostly combined, add the rest of the flour along with the raisins and pistachios and continue beating until the flour is fully mixed in. Some flour can get trapped at the bottom of the bowl, so use a spatula to get all those last little bits and mix in.
Get a 14 inch or so sheet of plastic wrap ready on the counter. Form the dough into a rough log shape and drop on the plastic wrap. Roll the plastic wrap over the dough, forming it into a log. Make sure to close the ends tightly.
Chill for 2 hours in the fridge.
Preheat the oven to 350F and line 2 baking sheets with parchment paper. Unwrap the chilled dough. Using a sharp knife, slice 1/4 inch slices. If they are a bit crumbly, that is ok, just smush the crumbles back into the slices.
Place the dough slices 1 1/2 inches apart and bake for 14 minutes. Let cool for 15 minutes. These are the perfect pairing with a cold glass of almond or oat milk.