Pistachio GF Cookies
Prep. Time
10 minutes
Cook Time
12 minutes
Servings
15 cookies
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
Oven
Cooking required:
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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!
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