Recipe for oatmeal cookies with pistachio cream

There are days when you feel like having a sweet treat — something small that will lift your spirits, smell like home and give you a sense of pleasure, but at the same time does not require any complicated preparation or long baking. Something you can eat with your tea, serve with your coffee or pack in your bag and take with you. Oatmeal cookies with pistachio cream are just such a recipe — simple, soft on the inside, slightly crunchy and with the addition of cream that elevates them to the level of a "little sweet celebration".

1. They create an atmosphere that instantly lifts your spirits.
2. Why are they worth making?
3. Ingredients for cookies
4. Preparation
5. Why are homemade sweets becoming increasingly popular?

They create an atmosphere that instantly lifts your spirits.

There is something about these cookies that makes baking them a little ceremony. Oats combine with coconut, pistachios add character, and a warm, nutty, buttery aroma spreads throughout the house, compelling you to sit down at the table and enjoy the moment. And when you fill the hollows with NUTLOVE Pistachio cream and pour chocolate over them, they look like small, handmade pralines in cookie form. Perfect for savouring one bite at a time.

Why are they worth making?

Because these cookies don't require any complicated ingredients or baking skills. All you need is a bowl, a spoon and a moment to mix. They are malleable, quick to make and you can easily adjust their sweetness to your liking. And thanks to NUTLOVE Pistachio, they have that ‘wow effect’ that turns even simple porridge into something special. It's a sweet snack that you can make whenever you want to brighten up your day.

Ingredients for cookies

• 100 g oatmeal
• 50 g coconut flakes
• 50 g pistachio or pumpkin seeds
• 10 g flax or chia seeds
• 45 g coconut oil
• about 100 ml hot water
• 30 g xylitol or other sweetener

Filling and topping

• NUTLOVE Pistachio cream
• a few squares of dark or milk chocolate (or get creative with white chocolate)
• optional: chopped pistachios

Preparation

First, grind the oats and seeds into smaller pieces — not into dust, but just enough to give the mixture a more delicate texture. Mix them with the coconut flakes, seeds and sweetener. Melt the coconut oil in a saucepan, then pour it into a bowl with hot water. Mix thoroughly until the mixture becomes soft and moist. Set aside for a few minutes to allow the ingredients to soak well.

When the consistency is malleable, form the cookies and make a small indentation in each one — a bottle cap works great for this. Bake them at 180°C for 15-20 minutes, until they are lightly browned. Once cooled, the mixture will harden and be perfect for filling. Fill each biscuit with NUTLOVE Pistachio cream, pour melted chocolate over them and sprinkle with pistachios for visual effect and crunchiness.

Why are homemade sweets becoming increasingly popular?

Because they allow you to always have something delicious "at hand" without feeling like you have to reach for ready-made snacks, which often taste worse than they look. They are quick, creative, and you can tailor them to your liking — from the sweetness to the texture and add-ins. What's more, the very act of preparing them gives you a moment of peace and pleasure, which is often lacking in a busy day.