Pistachio GF Cookies
Prep. Time
10 minutes
Cook Time
12 minutes
Servings
15 cookies
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
These cookies are all about simplicity—just a handful of ingredients come together to create something truly special. With no eggs, no dairy, and no flour, they rely on just five pantry staples to deliver a deliciously nutty, naturally sweet treat. The result? A cookie with a gently crisp exterior that gives way to a soft, tender center. Perfect with coffee, tea, or as a light dessert, they’re as easy to make as they are to love.
Ingredients
200g raw pistachios (unsalted, unroasted)
100g almond flour
80g granulated sugar or confectioner's sugar
50mL aquafaba (the brine from canned garbanzo beans)
1/2 tsp baking powder
Instructions
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Pulse the pistachios in a food processor or a strong belnder with a steel blade, until finely ground.
In a bowl, mix ground pistachios, almond flour, sugar, and baking powder.
Add aquafaba and stir until a sticky dough forms.
Get your hands wet before you work with this dough. Scoop and roll into balls of about 1.5'' size, place on the baking sheet, and gently flatten.
Bake for 12 minutes, until the tops are set and edges are slightly golden.
Cool on the tray for 10 minutes before transferring to a rack.
Notes
Freeze in a sealed container, and thaw and warm in the oven right before serving.
Pistachios and almonds are both nutrient-dense nuts packed with healthy fats, plant-based protein, fiber, and essential vitamins. Together, they offer a wholesome boost of natural energy and nourishment in every bite!
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!