Oat cookies with pistachios

Oats came out of paradise! You can use them for making anything, not only for oatmeals. Combine them with pistachios and coconut and the result will be sweet cookies without refined sugar. Try them out!

Preparation time: 25 minutes
Servings: 12

Ingredients:
1 cup raw pistachios, peeled + 1 handful for topping
1 cup oats
½ tsp salt
4 tbsp agave syrup
2 tbsp organic honey
2 tbsp olive oil
⅓ cup unsweetened dried coconut flakes

Decoration:
Dried coconut flakes or coconut protein

Instructions:
1. Heat the oven at 180 °C and line the pan with baking paper.
2. Put the pistachios, oats, and salt in a food processor with a sharp knife, and mix for about 30 seconds, or until the mixture starts to form.
3. While the processor is working, add agave syrup, 1 tbsp of honey, and olive oil, then mix until you get a crumbly, almost wet dough.
4. Spread the dough evenly in the pan and sprinkle coconut flakes and a handful of pistachios and cover with the remaining tablespoon of honey. Bake for 10 to 12 minutes or until coconut gets golden and the dough hardens, but not for too long.
5. Leave to cool down and remove carefully from the pan.
6. Cut into squares and sprinkle with coconut flakes or coconut protein, as desired.
7. Serve and enjoy.