No Bake Pistachio Breakfast Cookies Image

No Bake Pistachio Breakfast Cookies

Dish It Healthy - "On the Go"

Prep Time
Cook Time


Roasted Coconut Pistachio Butter

  • Roasted coconut pistachio butter
  • 2 cups pistachios, shelled
  • 1/2 cup shredded coconut
  • 2 teaspoons cinnamon
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 1/8 teaspoon sea salt

No-Bake Pistachio Breakfast Cookies

  • 1 cup coconut pistachio butter
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1/4 cup dried pineapple, chopped
  • 1/2 cup shredded coconut


Roasted Coconut Pistachio Butter

  1. Preheat oven to 350 degrees. Roast pistachios for 4 to 5 minutes. Remove from oven and add the shredded coconut. Roast for an additional 3 minutes, watching carefully so the coconut doesn’t burn.
  2. While still warm from the oven, add roasted nuts and coconut to a food processor or high-speed blender. Blend for about 5 minutes, then add the cinnamon, honey, melted coconut oil and sea salt. Blend for an additional 5 to 10 minutes until smooth and creamy.

No-Bake Pistachio Breakfast Cookies

  1. In a medium saucepan, add the nut butter, maple syrup and coconut oil. Stir until smooth. Remove from heat and add the vanilla, oats, dried pineapple and coconut. Mix until wet mixture has coated the dry.
  2. With a small cookie scoop, scoop batter onto a pan lined with parchment paper, sprinkle with coconut shreds and/or crushed pistachios and place in the freezer for 15 minutes. Remove and enjoy!