Vegan pistachio Cookies
Spring/Summer

Vegan pistachio crunchy cookies

These vegan pistachio crunchy cookies are rich in energy, perfect for soaking. Like many other rustic Italian cookies, they can be dunked in some dessert wine such as Vin Santo.

Seemingly simple, these cookies are rich in quality ingredients like pistachio. Sicilian pistachios give a unique taste to this rustic recipe with few ingredients but maximum result. Sicilian pistachio, called “green gold”, has an intense color and a strong taste that is perfectly enhanced in this tasty recipe.

For a gluten free recipe you can use brown rice flour.

Dates syrup is the sweetener for this recipe. Rich in antioxidants that strengthen the body’s defenses, fibers and minerals. I prefer to buy it organic but it can also be prepared at home with 250 g (7 oz) dates; 300 ml (11 fl oz) water and the juice of a lemon.

Vegan pistachio crunchy cookies: Ingredients

Makes 12 cookies

150 ml (5 fl oz) dates syrup

200 g (7 oz) wholemeal Farro flour

50 g (2 oz) oats flour

1 tsp organic baking powder (optional)

100 g (3½ oz) pistachios, chopped

Pinch of sea salt

50 ml (2 fl oz) organic brown rice milk/drink

Vegan pistachio crunchy cookies: Method

  1. In a saucepan, just heat the dates syrup and set aside. In a bowl, mix together all the other ingredients.
  2. Add the dates syrup and knead the dough until it is compact. Roll out the dough and form the shapes you want.
  3. On a baking tray, covered with parchment paper, place the cookies and bake at 180°C (350°F/gas 4) for 15 minutes.
Vegan Pistachio cookies

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