5 from 42 votes
Vegan Pistachio Cookies
Vegan Pistachio Cookies bring together all-purpose and almond flours with ground pistachios, cardamom, and saffron or lemon zest for a fragrant, nutty cookie with warm spices. The dough uses neutral oil and non-dairy milk, creating a slightly sticky texture that chills before baking. These cookies have a tender crumb and are topped with slivered almonds or pistachios for added crunch and visual appeal. They store well at room temperature or refrigerated, maintaining freshness for weeks.
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
Servings:
20
Calories:
83 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 1 cup flour I use all purpose
- 1/3 cup almond flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup pistachios raw
- 1/2 cup sugar
- green cardamom seeds of 1 or 2 pods
- 4 saffron or you can use 2 teaspoons of lemon zest, strands
- 3 tablespoons neutral oil
- 2-3 tablespoons non-dairy milk coconut milk, cashew milk, or soy milk, such as almond milk
topping
- almond or pistachios, slivered
Instructions
- In a bowl, add flour, almond flour, salt, and baking soda and mix well.
- In a blender with a grinder blade or spice grinder or food processor which can grind the nuts, add the pistachios, sugar, seeds of the cardamom pods, and saffron strands and grind until the mixture is powdery. If using a blender, grind by pulsing it for 10 seconds at a time so that it doesn't become too nut buttery.
- Transfer this ground mixture to the bowl and mix well. Then add in the oil and mix in. Add in 2 tablespoons of non dairy milk and mix and then add in milk 1 teaspoon at a time to make a soft dough. A bit sticky is ok.
- Bring the mixture together and knead for 5 seconds so that it's homogenous then put this dough in the fridge to chill for at least 15 minutes.
- Preheat the oven to 335 degrees Fahrenheit(170c). Remove the dough from the fridge. Using a cookie scoop or a spoon, take about 1 1/2 inch ball worth of dough and make a flat disc, and press it on a parchment-lined baking sheet.
- I like to make these cookies just about 1/4 inch thick. Press either a raw pistachio or some almond silvers on top.
- The dough is going to be soft and will have more moisture. If it's too sticky, chill it some more. Also the cookies will spread a lot so keep them at least 2 inches apart from each other.
- Put the baking sheet in the oven and bake for 15-18 minutes. This will depend on your oven, the tray, and other factors.
- As soon as the cookies are getting a bit golden on the edges, they are done. They might be soft to touch but they will continue to harden outside the oven.
- Remove the baking sheet from the oven and let it cool for 10 minutes. Then transfer the cookies to a cooling rack and let them cool completely.
Cup of Yum
Notes
- Store cookies at room temperature for up to two weeks to maintain flavor and texture.
- For extended freshness, refrigerate cookies after several days; they keep over a month when chilled.
- Gluten-free flour blends or a mix of oat flour, almond flour, and potato starch can replace all-purpose flour for gluten-free versions.
- Nut substitutions are possible but may alter texture; options include cashews or macadamia nuts.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
30mg
(1%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
9IU
(0%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.