Vegan Pistachio Cookies

Pistachio cookies are so delicious, crispy on the outside with a soft gooey centre. These cookies are completely flourless, grain/gluten free, no nightshades and vegan friendly. They are made with pistachio flour, dried cranberries and chopped pistachio nuts.

These cookies are the real deal, believe me and the chewy centre is to die for. It would pair so well with some plant based milk or eat them alone.

We have officially gone through several batches of these cookies now because they are so amazing.

We just cannot get enough of them and now I'm sharing the entire recipe with my lovely readers.

After the success of my

• Pistachio nuts - I made my own pistachio flour my milling pistachio nuts until fine/powdery consistency using my coffee grinder.
• Coconut flour - This is a pseudo flour that is grain free.
• Chopped pistachio/Cranberries - I like to add a combination of pistachios and cranberries to my cookies.
• Powdered sugar - I like to use my homemade powdered sugar recipe.
• Vegan butter - I like to use Flora plant based butter (unsalted).
• Pistachio essence - Optional but it really helps to enhance the pistachio taste/flavour.
• Vanilla extract and pink salt - Helps to enhance the taste.
• Vegan white chocolate - For drizzling the cookies when baked.

Reasons to make these cookies

• They are suitable for most dietary requirements i.e vegan, grain/gluten free
• Cookies are so much fun to make, you can make them with your children
• Perfect to carry with you to work, kids lunchbox etc...
• They make the perfect treat to snack on
• These cookies are nightshade free
• Incredibly addictive, one cookie will lead to eating 2,3 or even more

The steps

• Add the pistachio nuts to the coffee/spice grinder (you may need to do it in batches).
• Mill them into a fine powdery consistency then set aside.
• Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food. processor with an S blade or stand mixer with a paddle attachment.
• On low speed mix until all the dry ingredients are combined.
• Add the vegan butter to the mixing bowl and on start on low speed and gradually increase the speed to make a crumble.
• Add the vanilla extract and pistachio essence (if adding).
• Continue to mix, gradually increasing the speed to high until large clumps begin to form.
• Add the chopped cranberries and chopped pistachio nuts.

• Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour or a small amount of almond milk if it is too dry and re-shape the dough ball.
• Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about an hour
• Line a baking tray with parchment paper and preheat the oven to 160C/325F.
• Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
• Place another piece of parchment paper on top of the dough so it's sandwiched between.
• Roll the dough flat using a rolling pin to a thickness of about less than ½ inch in thickness.
• Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
• Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and ryepeat this step.
• Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
• Bake the cookies until the are golden on the outside but slightly gooey in the middle (it took less than 15 minutes in my oven)
• While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make a bain marie.
• Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.

Can this recipe be made keto?

Yes, you will need use monkfruit or another keto sweetener also omit the cranberries.

Do you have any other pistachio recipes?

Yes, try;

• Vegan Pistachio Ice Cream
• Pistachio Milk

Notes and tips

• You want the dough to be pliable (not too dry or not too wet).
• If the dough doesn't come together too easily then add some almond milk, at table spoon at a time until it forms.
• When melting the vegan white chocolate, add a tablespoon or two of olive oil to make the chocolate smooth and runny.
• Alternatively, if the dough is too soft/wet then add more pistachio/coconut flour.
• This makes about 12 cookies in total
• If you cannot purchase pistachio flour then use pistachio nuts and simply mill them (must be fine) in a coffee/spice grinder.
• It's very important that you use Powdered Coconut Sugar  or another low GI sweetener
• You can add another dried fruit i.e raisin, sultanas, apricots in place of cranberries or even vegan chocolate chips instead.
• Store the cookies in an air tight container.
• The cookies should last for a few days and are best suited for NOT freezing.
• Make sure to add the chopped cranberries/pistachio nuts before rolling the dough into a ball.

More vegan sweet treats to try

• Apple Crisp
• Pumpkin Parfait
• Vegan Carrot Pudding
• Sweet Potato Pudding
• Carrot Pudding
• Sweet Potato Carrot Muffins
• Sticky Toffee Pudding
• Key Lime Pudding
• Gluten Free Shortbread Cookies
• Sorrel Cookies

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Vegan Pistachio Cookies

Pistachio cookies are so delicious, crispy on the outside with a soft gooey centre. These cookies are completely flourless, grain/gluten free, no nightshades and vegan friendly. They are made with pistachio flour, dried cranberries and chopped pistachio nuts.

4.75 from 8 votes

Print Pin Rate

Course: Appetisers/Snacks

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Calories: 292kcal

Author: Charla

Ingredients

• ▢ 1½ cup pistachio nuts (218g)(de-shelled)
• ▢ ¼ cup coconut flour (30g)
• ▢ ¾ cup powdered coconut sugar (120g)
• ▢ ¼ teaspoon pink salt (1.3g)
• ▢ ½ cup dairy free butter (106g) cubed
• ▢ ½ cup dried cranberries (60g)
• ▢ ⅓ cup pistachios chopped (41g)
• ▢ 2 teaspoon pistachio extract optional (10g)
• ▢ 1 teaspoon vanilla extract (5g)
• ▢ 2 oz vegan white chocolate optional (57g)

Instructions

To make the pistachio flour

• Add the pistachio nuts to the coffee/spice grinder (you may need to do it in batches).
• Mill them into a fine powdery consistency then set aside.
• Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food processor with an S blade or stand mixer with a paddle attachment.
• On low speed mix until all the dry ingredients are combined.
• Add the vegan butter to the mixing bowl and on start on low speed and gradually increase the speed to make a crumble.
• Add the vanilla extract and pistachio essence (if adding).
• Continue to mix, gradually increasing the speed to high until large clumps begin to form.
• Add the chopped cranberries and chopped pistachio nuts.
• Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour or a small amount of almond milk if it is too dry and re-shape the dough ball.
• Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about an hour.

To make the cookies

• Line a baking tray with parchment paper and preheat the oven to 160C/325F.
• Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
• Place another piece of parchment paper on top of the dough so it's sandwiched between.
• Roll the dough flat using a rolling pin to a thickness of about less than ½ inch in thickness.
• Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
•  Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and repeat this step.
• Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
• Bake the cookies until they are golden on the outside but slightly gooey in the middle (it took about less than15 minutes in my oven).
• While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make bain marie.
• Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.

Video

Notes

• You want the dough to be pliable (not too dry or not too wet).
• If the dough doesn't come together too easily then add some almond milk, at table spoon at a time until it forms.
• When melting the vegan white chocolate, add a tablespoon or two of olive oil to make the chocolate smooth and runny.
• Alternatively, if the dough is too soft/wet then add more pistachio/coconut flour.
• This makes about 12 cookies in total
• If you cannot purchase pistachio flour then use pistachio nuts and simply mill them (must be fine) in a coffee/spice grinder.
• It's very important that you use Powdered Coconut Sugar  or another low GI sweetener
• You can add another dried fruit i.e raisin, sultanas, apricots in place of cranberries or even vegan chocolate chips instead.
• Store the cookies in an air tight container.
• The cookies should last for a few days and are best suited for NOT freezing.
• Make sure to add the chopped cranberries/pistachio nuts before rolling the dough into a ball.

Nutrition

Calories: 292kcal | Carbohydrates: 24g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 263mg | Fiber: 4g | Sugar: 14g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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