Flourless Pistachio Butter Cookies

dairy free gluten free nut butter nut butter cookies pistachio butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

INGREDIENTS

For pistachio butter

  • 2 cups pistachio nuts (260g)
  • 1/4 tsp. pink Himalayan salt (optional)

For cookies

  • 1 large egg (can be made without egg-exclude if vegan)
  • 1 cup pistachio butter made with the NutraMilk
  • 3/4 cup light or dark brown sugar, lightly packed
  • 1 tsp. baking soda
  • 1/2 tsp. pure vanilla extract (optional)

For chocolate drizzle

  • 1/2 cup dark chocolate chips
  • 1 tsp. coconut oil

INSTRUCTIONS

  • Making the pistachio butter
    • Place pistachios and salt in the NutraMilk container
    • Press Butter cycle, set for 5-6 minutes
    • Press Start
    • Open the container if necessary, set for an additional 1-2 minutes for a creamier butter. 

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk the egg until beaten. Mix in the pistachio butter, then the sugar, baking soda, and vanilla (if using). Mix everything together very well.
  • Scoop the dough, about 1.5 Tablespoons, and roll in to ball.

  • Place on prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to flatten.
  • Bake for 8 -10 minutes.
  • Remove from oven and cool completely.
  • Melt chocolate and oil in microwave for 30 seconds at a time. Stir after 30 seconds and repeat until chocolate is smooth and fully melted. Then drizzle chocolate over cookies or dunk part of the cookie in melted chocolate.
  • Chill cookies in refrigerator for 5-10 minutes until chocolate has hardened. Enjoy!

 



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