Pistachio Cookies
These easy Pistachio Cookies are crispy from outside with being soft and chewy from inside. They are holiday favorites and absolutely prefect for cookie swapping. This nutty vegan dessert is flourless, oil free, sugar free and requires only 7 ingredients.
Servings 8
Calories 171kcal
Ingredients
- 1 cup raw pistachios (unsalted, unroasted)
- 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
For rolling
- 1/4 cup crushed raw pistachio (see notes)
Instructions
- 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.
Video
Notes
- Storing options:
- Store these cookies in an air container box at room temperature for about 2 weeks.
- Place them in a single file and refrigerate in a container for about 1 month.
- Cool them down completely to room temperature and place them in the Ziploc bag and freeze for about 2 months.
- Enjoy these at room temperature. You may also consume it cold from the fridge or reheat it in the oven at 350 degree for 3-4 minutes.
- If frozen, reheat in a preheated oven at 350 degree for 5 minutes. Do not over bake.
- Crushing pistachios - crush the pistachio for rolling in mortar and pestle to get prominent bites. You may also pulse pistachios in food processor. If desired you may go up to ½ cup crushed pistachio for nuttier flavor and greenish look of these cookies. Measure it after crushing though. Make sure to keep the crushed pistachio ready before making the batter.
- You do not have to crush pistachios separately for the batter though. Simply, add all the ingredients in the food processor as is.
- Soaking dates - Soak dates in hot boiling water for 5 minutes. Then, try to test it by crushing it with your fingers. If done drain and dap the dates with tissue to avoid extra moisture in the recipe.
- Soaking flaxmeal – combine flaxmeal with warm water and keep stirring until it thickens and forms jelly like consistency.
- This recipe makes about 8 big cookies and the serving size is 1 cookie per person.
Nutrition
Calories: 171kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg