Ingredients
Scale
- 1 cup Raw Pistachios (Can substitute with almonds)
- 1 cup Almond Flour (Oat flour can be used for nut-free)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1/4 cup Maple Syrup (Agave syrup or honey can be alternatives)
- 1/4 cup Melted Coconut Oil (Substitute with unsalted butter if needed)
- 1 teaspoon Vanilla Extract (Optional but highly recommended)
- 1/2 teaspoon Almond Extract (Can be omitted if desired)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the pistachios until finely chopped but not powdery.
- In a large mixing bowl, combine the almond flour, baking soda, sea salt, and chopped pistachios.
- In another bowl, mix the maple syrup, melted coconut oil, vanilla extract, and almond extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh, high-quality pistachios for the best flavor. Don’t overmix the dough; gently fold until combined for a tender cookie.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pistachio cookies, healthy cookies, gluten-free dessert, snack recipe, easy cookies