These Gluten-Free Vegan Pistachio Cookies by the All Natural Vegan, are the perfect vegan cookie recipe. They're soft and chewy with the perfect buttery taste. These cookies are perfect for vegans and non-vegans alike!
Dry Ingredients:
- 1 cup + 2 tbsp gluten-free flour
- 1 ¼ cup maple crystals
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- ¼ teaspoon sea salt
- ⅓ cup raw pistachios plus extra to top
- ¼ teaspoon flakey sea salt
Wet Ingredients:
- ⅔ cup pistachio butter
- ¼ cup coconut butter make sure it is smooth and silky
- 1 teaspoon vanilla powder
- 6 tablespoon water
INSTRUCTIONS:
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Begin by making the flax egg by combining the water and ground flaxseed together in a small bowl. Mix and set aside for 5-10 minutes. Next, add the coconut butter (make sure it's the right consistency), pistachio butter, and vanilla extract together in a mixing bowl.
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Whisk in the flax egg with a handheld mixer, or stand mixer.
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Sift the dry ingredients into the mixing bowl. Mix until a soft dough forms.
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Add the pistachios and mix until evenly distributed. Place the dough in the fridge to chill for 30 minutes.
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Prepare the baking tray with either parchment paper, or sprayed oil. Use a cookie scoop to scoop out cookie dough balls that should be about the size of your hand. Place on the prepared baking tray. I like to press my gluten-free/vegan cookies down just a tad to help them spread perfectly. Place the cookies in the oven to bake for 10-12 minutes.
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Once the cookies are flat with soft centers and slightly crisp edges, remove them from the oven and transfer them to a cooling rack. Allow them to cool for at least 15 minutes before serving. I honestly recommend enjoying these pistachio cookies chilled. To chill them simply place them in the fridge for 1 hour. Top with flakey sea salt and fresh crushed pistachios. Enjoy!