Pistachio Flour Cookies with Coconut Lemon Frosting (Gluten Free and Vegan)

Gluten-Free Vegan Pistachio Cookies with Coconut Lemon Frosting
I was at the farmer’s market, and I saw that the pistachio stand started carrying bags of pistachio flour. Since most of my gluten-free baked goods use some kind of nut flour, the idea of using such a flavorful ingredient got my mind racing. I spent many hours on google, and could not find any cookies that used pistachio flour, so I had to do some experimenting. This recipe is the result of my pistachio-filled dreams.
Vegan Paleo Pistachio Cookies
A little bit about pistachios:

Pistachios contain many important nutrients and vitamins. They are shown to be beneficial in heart health and weight management according to several double-blind studies.
They are an excellent source of copper, thiamine, phosphorus and magnesium. They contain many B vitamins; one serving contains 20% of your daily dose of Vitamin B6, about 15% DV of thiamine, and have lesser amounts of folate, biotin, riboflavin, niacin, and pantothenic acid.  They also contain l-arginine, which can make the lining of your arteries more flexible.

“Pistachios supply vitamins A and E, both critical in keeping inflammatory pathways in balance. Inflammation is the first stage of healing, but when the body contains too few antioxidants, the inflammatory process can damage tissues rather than heal them.”

One study quoted that “After only three weeks of consuming pistachios as 20% of the calories in their diet, the volunteers in a double-blind study saw their LDL (or bad cholesterol) drop by about 14%; HDL (or good cholesterol) rose by 26%, with a 12% decrease in total cholesterol.”

So get your daily dose of pistachios in the form of a delicious cookie.

Gluten Free Pistachio Cookies Cookies:

  • 1 cup pistachio flour*
  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking sodaPaleo Pistachio Flour Cookies
  • ¼ cup coconut oil or vegan shortening
  • 2 tablespoons honey/agave nectar/or maple syrup**
  • 1 tablespoon vanilla extract
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon (optional)
*To make pistachio flour, simply put pistachios in a blender or food processor and pulse until coarsely ground. If you blend it for too long, it will start to make pistachio butter.
**If trying to reduce sugar, replace 1 tbsp of honey with 1 tbsp Yacon Syrup. If you don’t have Yacon Syrup, try replacing 1 TBSP of honey with 1 tbsp of coconut oil, then add 6-10 packets of xylitol or stevia.
  1. Combine almond flour, pistachio flour, salt, baking soda, and spices in a bowl or food processor.
  2. If using a food processor, pulse in shortening/oil, honey and vanilla until dough forms. If you don’t have a food processor, simply use a whisk to combine ingredients until they form a dough.
  3. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  4. Press balls of dough down gently
  5. Bake at 350 for 6-8 minutes
  6. Place in the refrigerator to cool before frosting. (Do not handle prior or cookies will break)

Pistachio vegan cookies

Frosting:

  • 1/2 cup coconut butter***
  • 1 Tbs. coconut oil
  • 3 Tbs. maple syrup (or another liquid sweetener)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom (optional)
***If you do not have access to coconut butter, blend dried coconut and 1 tsp coconut oil in a blender or food processor. Blend until flakes have turned into a creamy butter, about 5-7 minutes.
Directions:

  1. Place all ingredients in a blender or food processor and blend until smooth and creamy.
  2. Use immediately to frost each cookie, and serve.
  3. If you have remain frosting, store in an airtight container in the fridge. HOWEVER, frosting will become hard and will be unable to be spread until it reaches room temperature.

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