Dairy-Free Pistachio Cookies
Savor the nutty goodness of Dairy-Free Pistachio Cookies, a delightful treat that combines the rich flavor of finely ground pistachios with a soft, perfectly chewy texture. This recipe swaps traditional dairy ingredients for plant-based alternatives, including unsweetened almond milk and vegetable oil, making it ideal for those with dietary restrictions or seeking vegan-friendly options. With a preparation time of just 15 minutes, these cookies come together effortlessly, featuring a blend of wholesome ingredients like vanilla extract and apple cider vinegar for a subtle hint of tang. Perfectly golden edges and a smooth, melt-in-your-mouth bite ensure these cookies are a crowd-pleaser, whether you're serving them for a snack, dessert, or special occasion. Packed with flavor, easy to make, and naturally dairy-free, these pistachio cookies are guaranteed to be a new favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted pistachios
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, pulse the pistachios until they are finely ground but not pasty. Set aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Add the ground pistachios and mix well.
In a large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Mix until well combined and smooth.
Add the vanilla extract, apple cider vinegar, and almond milk to the sugar mixture. Stir until the mixture is smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing each about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your dairy-free pistachio cookies once they're cool, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 212.0 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
