Nov 07, 2013
Pistachio Lovers’ Cookies. Vegan. Oil-free. Grain-free.
If you love the taste of pistachios, you will adore these cookies. A pistachio “flour” base, chunky pistachio pieces inside and crumbled pistachio dust on top… what’s not to love? With abundant plant-strong protein, tons of flavor and nutty goodness, these cookies take the cake!
When thinking about pistachios, most people think of ice cream and not cookies. There aren’t many pistachio cookie recipes floating around. I don’t know why. They’re incredibly yummy and without oil, flour and animal products, I dare say, pretty healthy too. I made a lovely cashew butter icing which gives them a snazzy look, but they taste just fine without it if you’re going for simplicity.
~ for the cookies
- 1½ cups shelled, raw, unsalted pistachios plus about 2 TBS more for topping
- 1 cup blanched almond flour
- ½ cup date sugar or other minimally processed granulated sweetener such as coconut sugar
- 1 TBS ground flax + 3 TBS water
- 1/8 tsp pure almond extract
- 2 TBS raw cashew butter
~ for the icing:
- 3 TBS raw cashew butter
- 1 TBS water
- 1 TBS maple syrup
|before baking and after decorating|
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Combine the flax meal with the water and set aside.
- Place one cup of the pistachios into a food processor and pulse until a course flour is achieved (about 1 minute)
- Add the almond flour, flax mixture, sugar, almond extract and cashew butter and pulse again until thoroughly mixed.
- Turn the dough out into a mixing bowl.
- Chop the remaining ½ cup pistachios roughly and stir into the dough.
- Using a 2 TBS ice cream scoop (1.57″), portion out the cookies onto the cookie sheet. You can use your hands if you don’t have a scoop; form into balls about 1½ inches in diameter, a little smaller than the size of a golf ball. The dough will be crumbly but will hold together when pressed, so make sure your cookie balls are firmly pressed together.
- Flatten each cookie to about 2″ in diameter, pressing the edges together as you go so they are not too ragged and hold together.
- Bake for 20 minutes.
- Transfer cookies to a wire rack and let cool completely before icing. Until they cool, they will be fragile and may break easily so be gentle!
- For the icing, mix all the icing ingredients together in a small vessel such as a 1-cup measuring cup, using a small whisk or a fork to combine. Make sure it’s completely smooth. Then scoop the mixture into a small ziplock bag, pushing it all into one corner of the bag. Snip a very tiny piece of that corner off and squeeze the icing out of the bag onto the cookies in a decorative fashion.
- While the icing is still soft, sprinkle some finely chopped pistachios on top. As the cookies sit out, the icing will harden up a bit.
Makes about 18 cookies. Enjoy!