Quick & Easy Pistachio Cookies
These cookies are a pistachio lover’s dream! They’re incredibly easy to make, soft and sweet (but not too sweet!) and made with only the best, simple, and wholesome ingredients.
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Servings: 9 cookies
Ingredients
For the Cookie Dough
- 3.5 ounces Setton Farms Raw Pistachio Kernels
- 2 tablespoons Tapioca Flour
- 1/4 teaspoon Baking Soda
- 1 pinch Sea Salt
- 2 tablespoons Pistachio Butter - see notes
- 2 tablespoons Maple Syrup
- 1/2 teaspoon dairy-free White Chocolate Flavored Drops - or Vanilla Extract, optional
Cookie Toppings
- 1 pinch Flakey Sea Salt - or to taste
- 2 tablespoons Setton Farms Raw Pistachio Kernels - chopped
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking tray with parchment paper.
- Using a high-speed blender or food processor, process the raw pistachio kernels to make pistachio flour.
- In a mixing bowl, combine the pistachio flour, tapioca flour, baking soda, sea salt, pistachio butter, maple syrup, and white chocolate flavored drops. Mix using a spatula or wooden spoon until well incorporated and a dough forms.
- Separate the dough into 9 equal parts, then form small dough balls, pressing them firmly to ensure they hold together.
- Place the dough balls on the lined baking tray, then gently press them down to form the cookies.
- Top with the flakey salt and chopped pistachios, then bake for 7 minutes for a soft texture, or 8-9 minutes for a slightly firmer texture.
- Let cool for a few minutes. Enjoy!
Equipment
Notes
- Pistachio Butter: if you don’t have pistachio butter at hand, you can make your own or swap it out for tahini (sesame paste).
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