Description
Delightful Vegan Pistachio Cookies with a buttery crunch, flavored with cardamom and saffron for a unique twist.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup almond flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup raw pistachios
- 1/2 cup sugar
- Seeds of 1–2 green cardamom pods
- 4 saffron strands
- 3 tablespoons neutral oil
- 2–3 tablespoons non-dairy milk
- Almond slivers or additional pistachios for topping (optional)
Instructions
- In a mixing bowl, combine all-purpose flour, almond flour, salt, and baking soda. Whisk until evenly mixed.
- In a blender, pulse together pistachios, sugar, cardamom seeds, and saffron until fine.
- Mix the ground ingredients into the dry mixture. Add the neutral oil and stir until combined.
- Gradually add non-dairy milk until you achieve a soft dough.
- Refrigerate the dough for at least 15 minutes.
- Preheat oven to 335°F (170°C).
- Shape the dough into 1½-inch balls and flatten slightly, placing on a lined baking sheet.
- Press a pistachio or almond sliver on top of each cookie.
- Bake for 15-18 minutes until lightly golden. Cool before serving.
Notes
Use fresh nuts and spices for enhanced flavor. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cookies, pistachio cookies, plant-based desserts, healthy snacks
