If you love the taste of pistachios, you will adore these vegan pistachio cookies. They have a pistachio “flour” base, chunky pistachio pieces inside and crumbled pistachio dust on top… what’s not to love? When thinking about pistachios, most people think of ice cream and not cookies. There aren’t many pistachio cookie recipes floating around. Why is that? They’re incredibly yummy and pretty healthy too. These vegan pistachio cookies are topped with a lovely cashew butter icing. It gives them a snazzy look, but they taste just fine without it if you’re going for simplicity. With abundant plant-strong protein, tons of flavor, and nutty goodness, these vegan pistachio cookies take the cake!
Pistachio Lovers Cookies [Vegan, Gluten-Free]
For the Cookies:
- 1 1/2 cups shelled, raw, unsalted pistachios plus about 2 tablespoons more for topping
- 1 cup blanched almond flour
- 1/2 cup date sugar or other minimally processed granulated sweetener such as coconut sugar
- 1 tablespoon ground flax + 3 tablespoons water
- 1/8 teaspoon pure almond extract
- 2 tablespoons raw cashew butter
For the Icing:
- 3 tablespoons raw cashew butter
- 1 tablespoon water
- 1 tablespoon maple syrup
For the Cookings:
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Combine the flax meal with the water and set aside.
- Place one cup of the pistachios into a food processor and pulse until a course flour is achieved (about 1 minute)
- Add the almond flour, flax mixture, sugar, almond extract and cashew butter and pulse again until
- thoroughly mixed.
- Turn the dough out into a mixing bowl.
- Chop the remaining 1/2 cup pistachios roughly and stir into the dough.
- Using a 2 tablespoons ice cream scoop (1.57″), portion out the cookies onto the cookie sheet. You can use your hands if you don’t have a scoop; form into balls about 1 1/2 inches in diameter, a little smaller than the size of a golf ball. The dough will be crumbly but will hold together when pressed, so make sure your cookie balls are firmly pressed together.
- Flatten each cookie to about 2″ in diameter, pressing the edges together as you go so they are not too ragged and hold together.
- Bake for 20 minutes.
- Transfer cookies to a wire rack and let cool completely before icing. Until they cool, they will be fragile and may break easily so be gentle!
For the Icing:
- Mix all the icing ingredients together in a small vessel such as a 1-cup measuring cup, using a small whisk or a fork to combine. Make sure it’s completely smooth.
- Scoop the mixture into a small ziplock bag, pushing it all into one corner of the bag. Snip a very tiny piece of that corner off and squeeze the icing out of the bag onto the cookies in a decorative fashion.
- While the icing is still soft, sprinkle some finely chopped pistachios on top. As the cookies sit out, the icing will harden up a bit.