Vegan & Gluten-Free Pistachio Cookies
These delightful vegan and gluten-free pistachio cookies feature a nutty flavor and chewy texture, perfect for a sweet treat anytime.
Ingredients
Dry Ingredients
- 1 cup almond flour Make sure it's finely ground
- 1/2 cup pistachios, crushed Use unsalted and unroasted pistachios for the best flavor
- 1/2 tsp baking powder
- pinch salt
Wet Ingredients
- 1/4 cup maple syrup Adjust to taste for sweetness
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, crushed pistachios, baking powder, and salt.
- In another bowl, combine maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly.
Baking
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool before serving.
Notes
Store cookies in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can be frozen for up to three months. Thaw at room temperature or warm briefly in the oven before serving. For a chocolatey version, fold in dairy-free chocolate chips before baking.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 4g