So the weather around here started to act like spring. Then totally faked us out and snowed. And by snow, I mean really a good ole winter storm in the middle of March. So I baked. And this cookie idea turned out just as good as I though it would be.
These little cookies are tasty and I am so happy with how they turned out. Gluten free too- BONUS! I sent the majority to work with Brian today…. because I wanted to eat them all.
Almond Pistachio Cookie
Makes 24-30 cookies
2 cups almond flour
1 cup gluten free flour mix
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 cup butter
1 tbsp. vanilla extract
1 cup chopped pistachios, reserve 2 tbsp for topping
1 cup brown sugar or coconut sugar
1 cup powdered sugar
3 tbsp. coconut milk
1 tsp. Pistachio Oil- Lori Ann
Preheat your oven to 350 degrees. Combine your dry ingredients, flours, salt, baking soda and powder. Whisk to combine. In a mixer, combine the wet ingredients, softened butter, eggs, sugar, vanilla.
Then slowly add the dry ingredients to the wet, and mix until just combined. Don’t over mix. Add the chopped pistachios, reserving 2 tbsp. for topping the cookies. Use a 1/4 cup cookie scoop and place on a parchment lined baking sheet, spacing 2″ apart.
Bake the cookies for 9-10 minutes, until done, but still soft. Remove from the oven and let the cookies cool, and finish baking on the hot cookie sheet. Flatten slightly with a measuring cup for the glaze to have a surface.
Glaze: Whisk together the powdered sugar, pistachio oil, coconut milk until nice and thick. Once the cookies are cooled to room temperature, top with 1 tsp. of the coconut glaze and remaining chopped pistachios.