Servings: 28 small cookies
Equipment
- 1 Large Airtight Container (for storing)
- 1 Electric mixer (wooden spoon works too)
- Small Blender or Food Processor (to pulse the pistachios)
- #110 Cookie Scoop
- Sifter
Ingredients
- 1½ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Roasted Salted Pistachios (shelled)
- ¼ Cup Granulated Sugar
- ¾ Cup + 1 Tbsp Softened Vegan Butter (salted)
- 1 Large Egg (room temperature)
- 1 Tsp Vanilla Extract
- 3 Drops Yellow Food Colors (optional)
- 1 Drop Blue Food Coloring (optional)
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
Topping
- 1 Cup Powdered Sugar (for dusting)
Storing
- 1½ Cup Powdered Sugar (For Storing)
Instructions
Grind Pistachios & Gather Dry Ingredients
- In a small blender or single-serving blender, grind the roasted and salted pistachios by pressing the pulse button incrementally. Continue pulsing until they reach a fine texture, slightly coarser than flour.
- In a medium bowl, combine the ground pistachios, gluten-free flour, baking soda, and baking powder. If your pistachios are unsalted, add ½ teaspoon of kosher salt. Set aside.
Make the Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar until evenly combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Then add the food coloring, one drop at a time until the mixture resembles a light, bright, yellow-ish green.
- Gradually mix the dry ingredients into the large bowl with wet ingredients until a smooth dough forms. (This dough is stickier than typical cookie dough)
- Cover the dough and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350℉ and line baking sheets with parchment paper.
- Once chilled, scoop 2–3 teaspoons of dough into balls and place them on the prepared baking sheet. Gently press down the center of each ball with your thumb. These cookies won’t spread, so you can place them closer together.
- Bake for 8–10 minutes, or until the edges are set and the tops look dry.
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then generously cover in sifted powdered sugar.
- Once completely cool, store them in an airtight container in the refrigerator. When stacking the cookies, sprinkle powdered sugar on the bottom of the container and between each layer to keep them from sticking.
- Enjoy!!
Notes
For best results, use the flour blend listed in the recipe.
Nutrition
Serving: 2Cookies
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