Pistachio Cookies
These small-batch Pistachio Cookies are soft, chewy, and perfect! They’re easy to make with real pistachios and simple baking staples for rich, nutty flavors in every bite.
Servings: 10 cookies
Ingredients
- ¾ cup pistachio flour
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 egg
- 1 ½ tsp vanilla
- ½ cup pistachios chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Blend pistachios in a small blender (like a Nutribullet) to create pistachio flour.
- Add the pistachio flour, all purpose flour, baking soda, and salt to a medium bowl and stir.
- In a large bowl, cream the butter, brown sugar and cane sugar together. Then, add the egg and vanilla and mix.
- Pour the dry ingredients into the wet and mix to combine. Last, stir in the pistachios with a spoon or rubber spatula.
- Use an ice cream scoop or cookie scooper to scoop the dough out and place it onto the prepared baking sheet, making sure the dough is spaced out to allow room for the cookies to spread.
- Bake the cookies for 10 minutes. Remove from the oven and wait 5 minutes before carefully transferring to a cooling rack. Allow the cookies to cool before eating. Enjoy!
Notes
NOTE: You’ll need to bake these in batches OR use two baking sheets. Bake no more than 6 cookies at a time, and make sure to space them out on the baking sheet or else they’ll spread into each other.
*Wait 5 minutes before transferring the cookies to cooling rack, and then at least 5-10 minutes before eating because they’ll be soft and need to firm up as they cool.
*Calories are per serving and are an estimation
Nutrition
Calories: 303kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 203mg | Fiber: 2g | Sugar: 22g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
