Vegan Pistachio Cookies Recipe
Delightfully crunchy and naturally sweetened, these Vegan Pistachio Cookies combine finely ground pistachios with maple syrup and coconut oil for a wholesome treat that’s perfect for any occasion. Easy to make and free from animal products, they offer a nutty flavor with a subtle almond extract aroma, baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1 ½ cups Unsalted Pistachios
Wet Ingredients
- ⅓ cup Maple Syrup
- 2 tablespoons Melted Coconut Oil
- ½ teaspoon Almond Extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C) and line a large baking sheet with parchment paper. Lightly oil the parchment to prevent sticking, then set aside.
- Grind Pistachios: Place the unsalted pistachios in a high-speed blender. Pulse on medium-high speed, pausing to scrape down the sides, until you achieve a fine ground texture with only a few larger pieces remaining—avoid blending into a buttery paste.
- Mix Ingredients: Transfer the ground pistachios to a mixing bowl. Add the maple syrup, melted coconut oil, and almond extract. Stir together using a silicone spatula until the mixture forms a sticky cookie dough.
- Form Cookies: Generously oil your hands to handle the sticky dough. Scoop about a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten each ball slightly and press some crushed pistachios on top for extra texture and visual appeal.
- Arrange and Bake: Place the cookies about a thumb’s width apart on the baking sheet to allow for slight expansion. Bake in the preheated oven for 12-14 minutes, or until the edges turn a light golden brown.
- Cool Cookies: Remove from oven and let the cookies cool for 30 minutes on the baking sheet at room temperature. This allows them to firm up properly before transferring to a cooling rack.
- Store: Store the cooled cookies in an airtight container in the refrigerator for up to one week, or freeze them for longer storage and enjoy later.
Notes
- If you prefer a sweeter cookie, add a tablespoon more maple syrup to the dough.
- Be careful not to overblend the pistachios to avoid turning the mixture into pistachio butter.
- Coconut oil can be substituted with another neutral oil like avocado oil, but it may slightly alter the flavor.
- These cookies firm up as they cool, so don’t be alarmed if they seem soft right out of the oven.
- For added texture, consider pressing a few whole pistachios on top before baking.
Keywords: Vegan pistachio cookies, dairy-free cookies, plant-based dessert, nut cookies, healthy vegan treats
Find it online: https://yumwithmia.com/vegan-pistachio-cookies-recipe/
