Easy Pistachio And Almond Cookies – made in no time, taste divine, and are actually healthy!
They are fairly low on carbs as well, but they just taste so good! The pistachios and almonds work so well together.
These Pistachio & Almond Cookies are gluten-free, and only require a handful of ingredients.
Honestly, you can still eat cookies even if you are on a path of eating healthier.
These gluten-free pistachio cookies are a perfect example of that.
They pack healthy heart-healthy fats, fiber, protein, and a little bit of unrefined coconut sugar for sweetness.
You can make these healthy almond cookies vegan as well. You will need to use flax egg instead of hen’s egg.
To make a flax egg, simply combine 1 tbsp of flaxseed meal with 3 tbsp of water and let it sit for 5 minutes to gel.
That’s it, it’s that easy. Vegans don’t have to miss out on this delicious recipe.
How To Make Almond And Pistachio Cookies:
You will need:
1. Ground Almond Flour/meal
2. Pistachios
3. Coconut Sugar
5. Egg or a flax egg for a vegan option
6. Coconut Oil
The sugar is beaten with the egg, and melted coconut oil then the ground almond flour is added. Followed by chopped pistachios.
Dollop the mixture into round cookies and bake in the oven. Cool on the baking tray before moving to a wire rack.
You can eat them warm or cold.
More Cookie Recipes:
1. Healthy Vegan Apple & Pecan Cookies
2.3-Ingredients Almond Yogurt Breakfast Cookies
3. Easy Healthy Protein Chocolate Sandwich Cookies
We hope you like this Easy Pistachio And Almond Cookies Recipe! Any thoughts, or things you have tried that work better, feel free to drop us a comment below. We are here to learn, just like you. Also, feel free to check out our socials:
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Have a great day!
Easy Pistachio And Almond Cookies
Ingredients
- 2 cup/200g of almond flour/meal
- 1/2 cup/100g of coconut sugar
- 1/4 cup/50g of coconut oil melted
- 1/2 cup/60g of chopped pistachios
- 1 large egg or flax egg for a vegan option See notes*
Instructions
- Preheat the oven to 375°F/190°C and line 2 baking trays with parchment paper.
- In a bowl, mix melted oil sugar and egg then fold in the almond flour and chopped pistachios.
- Dollop 10 cookies on the 2 baking sheets and top with extra pistachios.
- Bake in the oven for 12 minutes.
- Let them cool slightly on the trays, then move them to a cooling rack.
Notes
Nutrition
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