I love these Pistachio Cookies. 🙂 They are easy to make and even easier to eat. They do not contain refined sugar and are gluten free to boot. I have been known to eat half a batch of these in one sitting as they are so moreish, but if you are not as much of a glutton as I am, they can be stored in a air tight container for up to a week. Yeah, right!
The trick for these pistachio cookies is to pulse the pistachios in a grinder enough so that the nuts (or technically I should say seeds) become tacky and clump together a bit. Too little pulsing will mean that the cookies are a bit crumbly and do not hold their shape very well. Chilling the dough before cooking will also ensure that the cookies hold together better.
Pistachios are known to be a rich source of protein, dietary fibre, vitamin B6 and calcium, so fill your boots and eat away 🙂 🙂 . Having said that they are also pretty calorific so perhaps their consumption needs to be monitored at least a little bit!
I hope you enjoy making and eating these easy, tasty pistachio cookies as much as I do!
Pistachio Cookies
- Prep Time: 15m
- Cook Time: 12m
- Total Time: 45m
- Yield: 12 - 18 cookies
- Category: Gluten Free, Refined Sugar Free
Ingredients
- 1/2 cup (125 grams) Butter - room temperature
- 1/2 cup (125 ml) Honey or maple syrup
- 1 pinch Salt
- 1 cup Rice flour
- 1 cup Pistachio nuts
- 1/2 teaspoon Xanthan gum
Instructions
- Preheat the oven to 160 C (325 F, Gas mark 3). Cover 2 cookie sheets with parchment paper and set aside.
- Start by grinding the pistachio nuts. You should get approx 1/2 cup of ground pistachios from 1 cup of whole pistachio nuts. You want to grind them enough so that they become slightly tacky. Set aside
- Mix the butter and honey in a bowl with an electric mixer until soft and fluffy. 2 - 3 minutes
- Add the rice flour, xanthan gum, salt and the ground pistachio nuts and combine well.
- Wrap the cookie dough in parchment paper and place in the fridge to chill for 1 hour
- Once the cookie dough has chilled you can roll it between two pieces of parchment paper to a thickness of approx 3mm. Using cookie cutters cut 12 - 18 cookies (depending on the size of your cookie cutter). This is quite a sticky dough so you may need to dust your cookie cutter with rice flour every now and again. Carefully transfer the cookies onto the prepared cookie sheets.
- Bake for 12 - 14 minutes
- Remove from the oven and carefully transfer onto a cooling rack. Decorate with chopped pistachio nuts.
Welcome to Drizzld & thank you for dropping by! Have a look around and feel free to get in touch with any questions you have about any of the recipes on here.
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