Description
These almond-flour pistachio cookies are tender, nutty, and naturally sweetened with maple syrup. They’re gluten-free, dairy-free, and made with wholesome, plant-based ingredients — a feel-good treat that doesn’t compromise on flavor or texture.
Ingredients
1 cup raw pistachios (shelled)
1 cup almond flour
1/4 cup pure maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking soda
Pinch of sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the raw pistachios and almond flour until finely ground and well combined.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and almond extract until smooth.
- Add the ground nut mixture to the wet ingredients, along with the baking soda and sea salt. Stir until a soft dough forms.
- Using a tablespoon, scoop out dough portions, roll into balls, and place on the baking sheet. Flatten slightly with your hand or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a flavor twist, add chopped dark chocolate, cacao nibs, or orange zest.
Swap almond extract for lemon or cardamom for a fresh spin.
Store in an airtight container at room temperature for 4 days or in the fridge for up to a week.
Freeze in layers with parchment for up to 2 months.
To refresh, thaw at room temperature or warm briefly in the oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
