Pistachio Cookie

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Pistachio Cookies 🌱

By @theconsciousplantkitchen

Ingredients
1 ½ cup Pistachio Unsalted
⅓ cup Maple Syrup
2 tablespoon Melted Coconut Oil
½ teaspoon Almond Extract or 1 teaspoon vanilla extract

Instructions
Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper lightly oiled with cooking oil. Set aside.
Add the pistachios to a high-speed blender. Blend on medium-high speed, stop a few times, scrape down the sides of the jug, and repeat until it forms a fine ground with just a few larger pieces of nuts. The thinner, the better.
Pour the ground pistachios into a mixing bowl and add the remaining ingredients.
Stir with a silicone spatula until it forms a sticky cookie dough.
Oil your hands generously because the dough is sticky. Grab a tablespoon of cookie dough, roll it into a ball, and release it on the baking sheet. Press on it to slightly flatten the ball and press in some crushed pistachio on top.
Repeat with the remaining cookie dough, placing the cookies a thumb apart from each other on the baking sheet as they slightly expand.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until just golden brown on the sides.
Let the cookies cool down for 30 minutes on the baking sheet at room temperature, then transfer them to a cooling rack. The cookies firm up as they cool down.
Store in an airtight container up to 1 week in the fridge or freeze for later.