It's that wonderful time of the year when the aroma of freshly baked cookies fills every home, and I've got a recipe that's about to become your new favorite!
These aren't just any cookies; they're Pistachio Powerhouses! These crunchy and chewy delights are so good that everyone, from gluten-free aficionados to die-hard vegans (and even the pickiest eaters) will be begging for more. Seriously, they're THAT good. And the best part? They're unbelievably easy to make!
Why You'll Love These Pistachio Cookies:
- Simple Ingredients: You only need a handful of basic pantry staples, making this a quick and easy treat to whip up.
- Vegan & Gluten-Free: Perfect for everyone, no one needs to miss out!
- Crunchy and Chewy: A delightful texture that's simply irresistible.
- Kid-Friendly: Get the little ones involved in shaping the dough – it's like playing with edible playdough!
- Freezer Friendly: Want to get ahead? Freeze the dough balls and bake them fresh whenever the craving hits.
Let's Talk Ingredients:
- Pistachios: The star of the show! Use raw, unsalted nuts – they'll roast perfectly in the oven and deliver maximum flavor.
- Orange (or Lemon!) Zest: A touch of zest adds a festive, aromatic lift.
- Sugar: For sweetness and that perfect crunch. (Maple syrup works for a refined sugar free version, but i am not covering that version today).
- Salt: A must in all baking, it balances the sweetness and enhances the flavors.
- Aquafaba: The secret weapon! This chickpea liquid creates a perfect binding and helps creates a lovely texture. If you are in a pinch, flax eggs work well too!
Get Baking:
- Pistachio Flour Power: In your food processor, grind some of the pistachios with the sugar until super fine. Keep a close eye, stopping before it turns into butter! (We love pistachio butter, but not for these cookies).
- Add Texture: Toss in the remaining pistachios and pulse to create a slightly more coarse texture.
- Combine the Goods: In a mixing bowl, combine both batches of ground pistachios with salt and zest. Now, add the aquafaba bit by bit, until a dough forms. You want a dough that clumps together when pressed in your palm.
- Roll, Coat, and Shape: Chop up some extra pistachios coarsely. Divide the dough into 12 equal portions, roll each between your hands, then press into the chopped nuts.
- Bake: Bake for around 13-15 minutes, depending on your preferred chewiness. Let them cool completely on the baking tray.
Pro Tip: Don't lift them off the tray until cooled, they're very delicate when warm.
Recipe:
Yields: 12 cookies Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients:
- 250g / 8.75oz raw, unsalted pistachios
- 100g / ½ cup caster sugar (or granulated)
- 1/8 tsp fine salt
- Zest of 1 orange (optional)
- Approx. 3 tbsp / 45ml aquafaba (chickpea brine)
Instructions:
- Preheat your oven to 180°C / 355°F (160°C fan / 320°F fan) and line a baking tray with parchment paper.
- Place 100g of pistachios and all the sugar in a food processor. Grind until very fine.
- Transfer to a mixing bowl, add another 100g of pistachios and pulse until coarsely chopped. Add to the bowl.
- Add salt and orange zest, mix well. Gradually add aquafaba, just until the mixture comes together.
- Chop the remaining 50g of pistachios and set aside for coating.
- Divide dough into 12 portions (25g each), roll into balls, and press gently into the chopped pistachios.
- Arrange on a baking tray and bake for 13-15 minutes.
- Let cookies cool completely before lifting from tray. Store in an airtight jar.
Notes:
- Aquafaba Alternative: Use 1 tbsp of ground flax mixed with 3 tbsp of water instead. Let it sit for 15 minutes before using.
- Freezing: Freeze after step 6, then bake from frozen.
These Pistachio Power cookies are so easy to make they will not dissapoint. They're a delightful treat that will leave everyone wanting more. Enjoy the process and happy baking!