Pistachio Cookie Recipe

• porciones: 16 servings
• tiempo activo: 10 minutes
• tiempo total: 20 minutes

Ingredientes

1 cup roasted unsalted pistachios

½ cup almond flour

1 cup rolled oats

¼ cup unsalted butter (melted and cooled)

¼ cup honey

1 large egg

¼ teaspoon salt

⅓ cup white chocolate chips

1 teaspoon coconut oil

Instrucciones

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Pulse the pistachios and almond flour in the food processor until finely ground.

Add the oats, melted butter, honey, egg and salt and pulse several times until the mixture looks like a thick paste. It will be fairly sticky.

Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Flatten and shape into a circle. Place them all together on the prepared baking sheet (they won’t expand too much). Bake for 10 minutes or until cookies are firm and slightly golden at the edges.

Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

White Chocolate Drizzle

Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl for 30 seconds, stirring in between each interval, until the chips are just melted.

Use a fork to drizzle the melted chocolate over the cookies and allow to set completely.

Nutrición

• Tamaño de la Porción: 1 cookies
• Calorías: 151 kcal
• Grasa Total: 10 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 4 g
• Grasa Trans: 0.1 g
• Colesterol: 20 mg
• Sodio: 46 mg
• Carbohidratos Totales: 13 g
• Fibra Dietética: 2 g
• Azúcares Totales: 7 g
• Proteína: 4 g