Description
Healthy pistachio almond cookies made with salted pistachios and almond flour. Gluten free, paleo and easily made keto.
Ingredients
Scale
- 1/2 cup salted pistachios (65g)*
- 1 cup blanched almond flour (90g)
- 1/3 cup coconut sugar (golden monk fruit for keto)
- 1/2 tsp baking soda
- 1 large egg
- 1/4 cup non-hydrogenated shortening (room temp)**
- 1 tsp vanilla extract
Instructions
- Grind pistachios into a fine flour***
- In a medium-sized mixing bowl, combine ground pistachios, almond flour, coconut sugar and baking soda.
- Mix in egg, shortening and vanilla until well combined.
- Place dough in fridge and chill for 20-30 minutes.
- While the cookie dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a large cookie scoop (2 Tbsp dough/cookie), scoop the cookie dough onto the lined baking sheet****
- Place the cookies in the oven and bake at 350 degrees for 10 minutes.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
- Cookies best stored in the freezer up to one month.
Notes
*If using unsalted pistachios add 1/8 tsp salt to the cookie dough
**I use Nutiva shortening which is made from sustainably sourced palm oil and coconut oil. Any plant based butter or grass fed butter should work as a replacement.
***I used a coffee grinder to grind the pistachios into a fine flour. A food processor or Vitamix should work as well.
****I made 9 large cookies, 2 tablespoons of dough per cookie. You can also make 16-17 small cookies using 1 rounded tablespoon of cookie dough per cookie. If doing this, decrease the baking time by 1-2 minutes.