Pistachio Cookies

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Pistachio Cookies

Pistachio Cookies

  • Author: Frankho Fresh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 16 Servings 1x
  • Cuisine: Middle East

Ingredients

Scale
  • 1 cup pistachios shelled
  • 1/2 cup almond flour
  • 1 cup old-fashioned rolled oats
  • 1/4 cup of butter, melted and cooled
  • 1/4 cup of honey
  • 1 egg

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Pulse the pistachios in the food processor until they are fairly crumb-like – a few lumps are fine you just don’t really want large pieces.
  3. Add the ground almonds, oats, coconut oil, honey and egg and pulse a few times to mix well.
  4. Take tablespoonfuls of the mixture and gently form into squashed balls then lay on a lined baking sheet – note the mixture is fairly sticky and doesn’t really change shape when it bakes.
  5. Bake for around 8-12 minutes until gently golden and set. Allow to cool before enjoying.

Notes

Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.

Substitutes: For best results, follow the recipe as is. However, to make these vegan you can substitute the honey for maple syrup and you can swap the egg for a flax egg.

Keywords: Pistachio Recipe