Pistachio Cookies
These pistachio cookies are a healthier version of my favorite Middle Eastern cookies. Gluten free with no added refined sugar. Delicious and easy to make.
Servings: 16
Ingredients
- 1 cup pistachios raw, large and shelled
- ½ cup almond flour
- 1 cup rolled oats
- ¼ cup unsalted butter melted and cooled
- ¼ cup honey
- 1 large eggs
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Pulse the pistachios in the food processor until they are fairly crumb-like - a few lumps are fine you just don't really want large pieces.
- Add the ground almonds, oats, melted butter, honey and egg and pulse a few times to mix well. The mixture will be fairly sticky.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 8-12 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.
Video
Notes
Recipe: This recipe was adapted from Caroline's Cooking.
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
Calories: 128kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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