By The Toasted Pine Nut
Pistachio Cookies
11 steps
Prep:10minCook:10min
These are chewy and delicious pistachio cookies are gluten free! They're definitely a crowd pleaser, so addicting, and fun to eat!!
Updated at: Fri, 22 Nov 2024 08:54:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories196.2 kcal (10%)
Total Fat15.5 g (22%)
Carbs12 g (5%)
Sugars8 g (9%)
Protein4.6 g (9%)
Sodium156 mg (8%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
First process your pistachios until they’re a flour texture. For me it took about 30 seconds until they were a light, fluffy, crumbly flour.
Step 3
Transfer the flour to a bowl and wipe out your food processor.
Step 4
Cream together the butter, coconut sugar, and vanilla in the food processor.
Step 5
Add the egg and process again until completely creamed together.
Step 6
Add the pistachio flour (measure it out again because to add 1 1/2 cup), baking soda, and sea salt.
Step 7
Process for another 10 seconds until everything is combined.
Step 8
Transfer to a bowl and fold in the chopped pistachios.
Step 9
Chill in the fridge for 1 hour.
Step 10
Scoop golf-sized balls onto a lined baking sheet and bake for 10 minutes.
Step 11
Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack.
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