Pistachio Cookies

5 from 66 votes

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.

Course Snacks

Cuisine Middle Eastern

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 128kcal

Author Yumna Jawad

Equipment

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