Pistachio Cookie Recipe
These pistachio cookies are easy to make in a food processor with pistachios, almond flour, rolled oats, and honey. Ready in under 20 minutes.
Servings: 16 cookies
Ingredients
- 1 cup roasted unsalted pistachios
- ½ cup almond flour
- 1 cup rolled oats
- ¼ cup unsalted butter melted and cooled
- ¼ cup honey
- 1 large egg
- ¼ teaspoon salt
White Chocolate Drizzle
- ⅓ cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Pulse the pistachios and almond flour in the food processor until finely ground.
- Add the oats, melted butter, honey, egg and salt and pulse several times until the mixture looks like a thick paste. It will be fairly sticky.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Flatten and shape into a circle. Place them all together on the prepared baking sheet (they won’t expand too much). Bake for 10 minutes or until cookies are firm and slightly golden at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
White Chocolate Drizzle
- Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl for 30 seconds, stirring in between each interval, until the chips are just melted.
- Use a fork to drizzle the melted chocolate over the cookies and allow to set completely.
Video
Notes
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
Substitutes: For best results, follow the recipe as is. However, to make these vegan you can substitute the honey for maple syrup and you can swap the egg for a flax egg.
Nutrition
Serving: 1cookies | Calories: 151kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 46mg | Potassium: 115mg | Fiber: 2g | Sugar: 7g | Vitamin A: 127IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
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