After the success of the three-ingredient vegan peanut butter cookies, I couldn’t resist the temptation and created a second variant to enjoy some truly delicious breakfast cookies in a healthy breakfast version with pistachios! Even in this recipe, there are no added sugars, only those naturally found in fruit, specifically bananas, which I emphasize must be ripe, otherwise, the result won’t be as good! The main ingredient here is whole oats which, if free from wheat contamination, can also make great gluten-free cookies! Instead of peanut butter, I’ve added 100% pure pistachio paste without sugar or salt. The amounts I provide will yield about 10 pieces, but it depends a lot on the size you make them! The recipe is embarrassingly easy, the only tricky part is spreading the mixture on the baking tray, as the dough shouldn’t be too thick, otherwise, they’ll be good but crunchy. If you’re looking for a crunchy effect, follow the recipe steps closely to enjoy them whenever you want! They’ll be perfect for breakfast, an afternoon snack, or as a simple and healthy hunger-busting snack during your day!
Other healthy breakfast snacks or desserts that might interest you, click below:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 banana (ripe)
- 2/3 cup oats (for the gluten-free version always check the label)
- 2 tbsp pistachio flour (*)
- 1 tbsp pure pistachio paste
- 1 pinch salt
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking Tray
- 1 Mat
- 1 Spatula
- 1 Dough Scraper
- 1 Cooling Rack
- 1 Parchment Paper
Steps
Peel a ripe banana, cut it into slices, and mash it in a bowl using a fork.
Add the oats and incorporate the pure pistachio paste, dark chocolate chips, and a pinch of salt.
Mix everything well with a spoon until you obtain a homogeneous mixture.
Transfer the mixture onto a baking tray lined with parchment paper or a recyclable silicone mat like I did, and start spreading it with a spatula.
Spread in a single layer about 1/8 inch thick using the spatula.
At this point, divide the mixture into equal squares with a dough scraper, you’ll get about 8 depending on how large you make them. Bake in a fan oven at 340°F for 15’.
Then with the help of a second parchment paper, flip the entire mixture, removing the mat or the first parchment paper. Now bake at 320°F for 10′-12′ but check that they don’t burn.
Take them out of the oven and transfer them directly onto a cooling rack for cakes until completely cooled, only then can you break them apart.
And voilà…the vegan pistachio squares are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The vegan pistachio squares, once well-cooled, can be stored in an airtight container or tin jar for 4-5 days.
Tips, notes, variations, and suggestions
🟣*If you don’t have pistachio flour, don’t worry, simply omit it and increase the amount of oats to 80 grams.
🟣As an alternative to baking, you can also cook the three-ingredient vegan cookies in an air fryer at 320°F for 9’, then flip them as explained above and continue cooking for another 8’.
FAQ (Frequently Asked Questions)
How can I substitute the banana in the recipe?
You can substitute the banana with apple puree, you’ll need about 150 grams but adjust based on texture.
