Description
If you’re looking for a treat that is both delicious and healthy, these pistachio cookies are the perfect solution. Packed with nutrients, naturally gluten-free, and dairy-free, they’re a guilt-free indulgence that doesn’t compromise on flavor.
Ingredients
Scale
- 1 cup raw pistachios, shelled (plus a handful for garnish)
- 1 cup almond flour (or almond meal)
- ¼ cup maple syrup (or honey for non-vegan option)
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, for an extra nutty kick)
- ½ tsp baking soda
- Pinch of sea salt
Instructions
- Line a baking sheet with parchment paper.
- Place the raw pistachios in a food processor. Pulse until you achieve a coarse, sand-like texture.
- In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt.
- Add the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using) to the bowl. Stir well.
- Using your hands or a cookie scoop, roll the dough into small balls, about 1 tablespoon each. Place them on the prepared baking sheet, leaving space between each cookie.
- Gently flatten each ball with the back of a spoon or your palm.
- For an extra touch, press a few whole pistachios or chopped pistachios into the top of each cookie.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown.
- Once baked, let the cookies cool on the baking sheet for 5 minutes.
Notes
- Use Fresh Pistachios: Fresh, unsalted pistachios yield the best flavor. Avoid pre-salted varieties, as they can make the cookies overly salty.
- Don’t Skip the Almond Extract: Though optional, almond extract enhances the nutty flavor and complements the pistachios beautifully.
- Customize the Sweetener: You can substitute maple syrup with agave or even date syrup, depending on your taste preference.