Eggless, flourless, refined sugarless. These cookies are satisfying without being overwhelming. Chewy on the inside, crispy on the outside.
Pistachio butter is something you’ll likely have to make yourself, but I assure you it’s quite simple.
If you have a high-speed blender or powerful food processor, you can make the pistachio butter (or any nut butter for that matter) in around 10 minutes. Take a package of pistachios and blend away until runny.
- 2/3 cup coconut sugar
- 3 tablespoons unsweetened applesauce
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup pistachio butter
- 2 tablespoons cornmeal
- 1 pinch salt
Mix coconut sugar, unsweetened applesauce, maple syrup, baking soda, apple cider vinegar, and extracts until smooth.
Begin to fold in pistachio butter until entirely incorporated. Then fold in cornmeal and salt until a sticky dough has formed.
Preheat oven to 350°F, line a baking sheet.
It is easiest to use a tablespoon-sized cookie scoop to place balls at least 2″ apart on the lined baking sheet.
Bake for 10 minutes.