Pistachio Cookies

Oil free, sugar free, 7 ingredients

– 1 cup raw pistachios – 3/4 cup pitted dates (soaked in warm water and drained) – 1 tbsp almond butter – 1 tbsp flaxmeal (soaked in 3 tbsp. warm water) – 1 tbsp vanilla extract – 1 tsp baking powder – 1/4 tsp salt -more for pistachios for rolling

– Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper. – In a food processor combine all the cookie ingredients and grind it as smooth as possible like a dough. Pause at intervals and scrape with a flat spatula from the sides. This may take about 5 minutes.

– Then, with the help of a cookie scoop place 8 parts of the dough batter on the prepared cookie sheet. – Take each scooped dough part between your palms and make a rough round ball. Roll each ball in the crushed pistachio generously and put it back on the prepared cookie sheet. Repeat this process for the rest of the batter.

– Then, with the back of a small bowl or a small measuring cup flatten the cookies from the center without breaking its edges.

– Place the cookie sheet in the middle rack of the oven and bake it for 18-20 minutes or until they start to brown at the edges. Turn it off and let it rest in the warm oven for 30 seconds. Take it out and place it on a flat surface. Let it cool down a bit and enjoy it warm or at room temperature.