What makes these pistachio cookies vegan?

These cookies are made without any animal products, using almond flour, tahini, coconut nectar, and pumpkin puree as key plant-based ingredients.

Can I substitute the coconut nectar in this recipe?

The recipe calls for coconut nectar, which provides a specific sweetness and texture; for best results, stick to the listed ingredient.

Dip your fingertips in water before gently flattening each dough ball to prevent sticking and achieve a smooth surface.

Store the drizzled cookies in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.

Making a small indentation allows you to press the roughly chopped pistachios into the dough, ensuring they stay in place during baking.

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Preheat oven to 325°F. Line a 15 x 13-inch baking sheet with parchment paper.
To make the cookies; Add the almond flour, tahini, coconut nectar, pumpkin puree, baking soda, and chocolate chips to a medium bowl and stir to combine.
Take about 1 1/2 tablespoons of the dough, shape it into a ball and place it on the prepared baking sheet.
Repeat until you have used up all the dough, placing the balls about 2 inches apart. Flatten each ball gently using your fingertips dipped in water so they don’t stick to the dough. Put a small indentation in the of the dough with your index finger.
Press a few roughly chopped pistachios into each indentation.
Bake the cookies until they are a light golden brown around the edges, about 18 minutes. Rotate the baking sheet from front to back halfway through baking.
Transfer the baking sheet from the oven to a wire rack, and let it sit for the 10 minutes before removing the cookies to cook completely.
To make the drizzle; Melt the chocolate chips in a double boiler and then with a small spoon drizzle the melted chocolate onto the cookies. Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.