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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.
Course Appetisers/Snacks
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people
Calories 292kcal
Author Charla

Ingredients

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

Instructions

Making the cookie dough

  • If you are using whole pistachio nuts you will need to de-shell and mill them into a fine powdery consistency using a coffee/spice grinder before starting.
  • Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food processor with an s blade/stand mixer with a paddle attachment.
  • Add the cubed butter on the mixing bowl and proceed to make a crumble.
  • Add the vanilla extract and pistachio essence (if adding).
  • Continue to mix 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 and re-shape the dough ball.
  • Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about a 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 (¼ inch).
  • 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 15-20 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.

Notes

  • Make sure you are using pistachio flour NOT chopped pistachio nuts to make this recipe.
  • 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