1 1/2 cups shelled pistachios
1/2 cup almond flour
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Pinch of salt
Optional Toppings:
Crushed pistachios for garnish
Drizzle of melted dark chocolate
1. In a food processor, pulse pistachios until finely ground, but not a paste.
2. Add almond flour, maple syrup, melted coconut oil, vanilla extract and a pinch of salt. Blend until a sticky dough forms.
3. Scoop out tablespoon-sized portions of dough and roll into balls. Flatten each ball slightly to form a cookie.
4. Sprinkle crushed pistachios on top or drizzle with dark chocolate, if desired.
5. Place the cookies in a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
6. Enjoy these no-bake cookies straight from the fridge or at room temperature.
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