5-Ingredient Pistachio Cookies
Servings:12 cookies
These bite-size pistachio cookies are the perfect treat for pistachio lovers. Rich, nutty, simple, and just sweet and salty enough. No flour or eggs, they're vegan, gluten-free, and can be made without the refined-sugar if preferred (see recipe notes).
Ingredients
- 1 cup shelled raw pistachios
- ¼ cup rolled oats
- 3 Tablespoons sugar - see Notes for maple-sweetened option
- ¼ teaspoon fine sea salt - omit if using salted nuts
- 2 Tablespoons maple syrup - see Notes
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (190°C), and line a baking sheet with parchment paper.
- In the bowl of a large food processor, combine the pistachios, oats, salt and sugar, if using. Process for about 10 seconds, then continue to pulse the machine until there are no large or whole pieces of pistachio remaining. Some of the oats will start to look like flour.
- Drizzle in the maple syrup and vanilla. Pulse the food processor until everything is combined and the nuts are coarsely ground. The mixture should be sticky and hold together. If you're making the maple-only version, it will be very sticky. Maple syrup will pool underneath the blade, so be sure to lift the blade and mix all of the syrup into the nut mixture.
- Use a tablespoon to portion the dough, using one level tablespoon per cookie. Flatten each one into shape, about ¼-inch thick and 1¾ inches diameter. Place on the cookie sheet (they won't spread).
- Bake for 10 to 12 minutes or until just golden on the bottoms (carefully lift one cookie to check). The longer they bake the crispier they get. Let cool on the baking sheet.
Notes
For chewy maple-sweetened cookies: Omit the sugar and increase the maple syrup to 3 Tbsp. Bake at 325°F for 12–13 minutes or until the bottoms are golden. They will be soft straight from the oven and become dense and chewy as they cool.
Maple syrup serves as the binder and only moisture in the cookies. A similar type of syrup, like agave, should also work but hasn't been tested.
Store: Once the cookies are cool, store in a covered containerat room temperature for up to 4 days or refrigerated for up to one week. To freeze, place in an airtight, freezer-safe container and freeze for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Cholesterol: 0mg | Sodium: 48mg | Fiber: 1g | Sugar: 6g
