members recipes

Makes approximately 2 ½ dozen cookies. ** Coconut Oil is solid below room temperature. If your house is a little cool, simply melt the coconut oil in a small pan over low heat. All your ingredients should also be room temperature or the coconut oil will harden back up when mixed together.

Ingredients
- 1 cup shelled pistachios
- 1 cup rolled oats
- 1 cup millet flour
- 1 t ground cardamom
- generous pinch sea salt
- 1/2 cup unrefined coconut oil**
- 1/2 cup maple syrup
- apricot jam

Method
Preheat oven to 350 degrees. In a food processor, grind the pistachios to a fine meal. Pour into a medium bowl and set aside. Add rolled oats to the same food processor and grind them into a fine meal. Add the ground oats to the bowl with the pistachios. Add millet flour, cardamom and sea salt to the oat-pistachio mixture and stir to combine. In a separate small bowl, mix coconut oil and maple syrup with a whisk until combined. Add wet mixture to dry mixture and stir until fully incorporated. Roll the dough into small walnut-sized balls and place onto non-stick cookie sheets or regular cookie sheets lined with parchment paper. Leave about 2-3 inches between each cookie ball. Using your thumb, make an indention into the center of each ball without pushing all the way down to the cookie sheet. Fill the indention with apricot jam. Bake for 12 minutes or until the bottoms of the cookies are lightly browned.

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