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Healthy Pistachio Cookies Recipe

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★★★★★

4.4 from 512 reviews

These Healthy Pistachio Cookies are a deliciously nutty and naturally sweet treat made with wholesome ingredients like raw pistachios, almond flour, and maple syrup. Perfectly crisp on the edges and soft inside, these cookies are vegan-friendly (with a honey substitution option) and easy to prepare, making them a guilt-free snack or dessert.

Ingredients

Scale

Main Ingredients

  • 1 cup raw pistachios, shelled (plus a handful for garnish)
  • 1 cup almond flour (or almond meal)
  • ¼ cup maple syrup (or honey for non-vegan option)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional, for an extra nutty kick)
  • ½ tsp baking soda
  • Pinch of sea salt

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
  2. Process Pistachios: Place the raw, shelled pistachios in a food processor and pulse until you get a coarse, sand-like texture. This will add a pleasant crunch and flavor 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) into the dry mixture. Stir well until a uniform dough forms.
  5. Shape Cookies: Using your hands or a cookie scoop, form the dough into small balls about 1 tablespoon each. Place the balls onto the prepared baking sheet, leaving space between each cookie.
  6. Flatten Cookies: Gently press each dough ball with the back of a spoon or your palm to flatten and shape the cookies.
  7. Add Garnish: For added texture and visual appeal, press a few whole or chopped pistachios into the top of each cookie.
  8. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate. Cooling helps them set and hold their shape.

Notes

  • For a non-vegan option, substitute maple syrup with honey.
  • Make sure not to over-process the pistachios to avoid turning them into nut butter.
  • Almond extract is optional but enhances the nutty flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a crunchier cookie, bake an extra 1-2 minutes but watch carefully to prevent burning.

Keywords: pistachio cookies, healthy cookies, vegan cookies, almond flour cookies, gluten free cookies, nutty cookies, maple syrup dessert

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