Amazing Almond Pistachio Cookies | Gluten-Free and Dairy-Free Recipe 💯

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free option, while all-purpose flour is often more affordable.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine can be less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie alternative, while brown sugar is often cheaper.

Begin by making the pistachio flour. Remove the shells from roasted (you can use raw pistachio too), unsalted pistachios and place them in a coffee grinder. Pulse gently until you get a fine flour. Avoid over-processing to prevent turning the nuts into a paste.

Separate the egg white from the yolk.

In a mixing bowl, combine the egg white with honey or maple syrup. Stir until the mixture becomes slightly frothy.

Add almond flour, pistachio flour, vanilla extract, and baking powder to the bowl. Mix until everything is well incorporated.

You should get a slightly sticky but manageable dough. If needed, let it rest for 15 minutes so it can absorb some moisture and become easier to handle.

Preheat your oven to 340°F (170°C).

Line a baking tray with parchment paper.

Take about 1 tablespoon of dough, roll it into a ball, and place it on the tray. Repeat with the rest of the dough to form about 15 cookies.

Brush each cookie with the reserved egg yolk for a golden finish.

Optionally, press 2 whole pistachios into the top of each cookie.

Bake for 18–20 minutes, or until the tops are golden.

Let the cookies cool on a wire rack before enjoying them with tea or coffee.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens