Blitz the oats in a food processor until finely ground.
Chop the pistachios into small chunks.
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Add all the ingredients to a bowl except the pistachios.
Work the ingredients into a compact, pliable, and slightly sticky dough.
For each cookie, roll a small handful of dough into a ball and flatten it down onto the pistachios, pressing down to make them stick.
Place the cookies with the nut side up onto a baking tray and bake them for 18 minutes at 180 °C (355 °F).
Let them cool down and harden on a wire rack.
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