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Healthy Pistachio Cookies Recipe

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4.5 from 98 reviews

These Healthy Pistachio Cookies are a delightful gluten-free treat that combines the rich, nutty flavors of raw pistachios and almond flour with natural sweetness from maple syrup. Perfectly crisp on the edges and soft inside, they offer a wholesome alternative to traditional cookies made with refined sugars and flours. Easy to prepare and bake, these cookies are ideal for nutritious snacking or a guilt-free dessert.

Ingredients

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Nuts and Flours

  • 1 cup raw pistachios, shelled (plus a handful for garnish)
  • 1 cup almond flour (or almond meal)

Wet Ingredients

  • 1/4 cup maple syrup (or honey for non-vegan option)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional, for an extra nutty kick)

Leavening and Seasoning

  • 1/2 tsp baking soda
  • Pinch of sea salt

Instructions

  1. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
  2. Process the Pistachios: Place the raw pistachios in a food processor and pulse them until they achieve a coarse, sand-like texture, which provides a nice texture to the cookies.
  3. Combine Dry Ingredients: In a large mixing bowl, mix the processed pistachios, almond flour, baking soda, and a pinch of sea salt thoroughly to distribute the leavening and seasoning evenly.
  4. Add Wet Ingredients: Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract if using. Stir everything together until you form a consistent dough.
  5. Form the Cookies: Using your hands or a cookie scoop, shape the dough into small balls about 1 tablespoon each. Place them spaced apart on the lined baking sheet.
  6. Flatten the Dough Balls: Gently press each dough ball with the back of a spoon or your palm to flatten them into cookie shapes for even baking.
  7. Add Garnish: Press a few whole or chopped pistachios into the tops of each cookie for added texture and visual appeal.
  8. Bake the Cookies: Place the baking sheet in a preheated oven and bake for 10–12 minutes, or until the edges turn golden brown, indicating they are perfectly cooked.
  9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack or serving to allow them to firm up.

Notes

  • Use almond flour for a finer texture or almond meal for a slightly coarser cookie.
  • Maple syrup is preferred for a vegan option, but honey can be substituted for non-vegans.
  • Ensure the coconut oil is melted but not hot to avoid cooking the eggs if you add any.
  • The almond extract is optional but recommended for an intensified nutty flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days for freshness.
  • For a crunchier cookie, bake an additional 2-3 minutes but monitor closely to prevent burning.

Find it online: https://queenrecipe.com/healthy-pistachio-cookies-recipe/