Untried Recipes

Pistachio Cookie Recipe

Name: Pistachio Cookie Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 servings
Ingredients: 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

16 servings

servings

10 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Nutrition

Serving Size

1 cookies

Calories

151 kcal

Total Fat

10 g

Saturated Fat

3 g

Unsaturated Fat

4 g

Trans Fat

0.1 g

Cholesterol

20 mg

Sodium

46 mg

Total Carbohydrate

13 g

Dietary Fiber

2 g

Total Sugars

7 g

Protein

4 g