Vegan Gluten Free Pistachio Cookies
Servings: 6 cookies
These vegan gluten free pistachio cookies are going to be a staple Christmas cookie for all your Christmas baking and holiday baking lists.
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- 3 Tbsp pistachios raw, peeled
- 6 Tbsp rice flour white
- 2 Tbsp maple syrup
- 2 Tbsp cashew butter creamy
- 1/4 Tsp almond extract
- 1/8 Tsp salt optional
Preheat oven to 350 degrees F. Prepare a baking sheet with parchment and set aside.
Chop the pistachios either with a knife or a food processor. Place the chopped pistachios in a shallow bowl or plate and then set aside.
Add all of the other ingredients to the bowl of a food processor. Process until the mixture begins to form a ball.
Wet hands slightly. Remove the cookie dough from the processor and shape into a ball with your hands.
Divide the cookie dough into 6 equal pieces. Roll each piece into a ball and then flatten with your fingers or the palm of your hand to form a flat cookie shape.
Press and roll each cookie piece into the chopped pistachio nuts to coat.
Place the pistachio cookies onto the prepared baking tray.
Bake the pistachio cookies for about 8 to 9 minutes. Cool on a baking rack.
Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.