Description
Our pistachio cookies are slightly firm, perfectly sweet, and really easy to make. Made with 6 ingredients and one bowl. You'll love them!
Ingredients
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- 1/4 cup vegetable oil, such as grapeseed or sunflower
- 1/3 cup granulated sugar
- 3/4 cup loose tahini, shake the jar before using (See note 1)
- 1/2 cup pure maple syrup, divided
- 1 1/3 cups all-purpose flour
- 1/2 tsp of baking powder
- 1/4 tsp of salt
- 3/4 cup chopped shelled raw pistachio kernels
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Combine the vegetable oil and sugar in a large bowl, and whisk until smooth.
- Add the tahini and 3 tablespoons of maple syrup. Whisk again until smooth.
- Add the flour, baking powder, and salt and keep mixing until it forms a soft dough.
- Scoop out balls of cookie dough using a 1 1/2 tablespoon ice cream scoop.
- Place the remaining maple syrup in a small bowl and place the chopped pistachios on separate a small plate.
- Dip the bottom of each cookie dough ball into the maple syrup. Place each ball on top of the chopped pistachios and slightly press to flatten the dough. Carefully dip the other side of the cookie into the maple syrup and lightly press into the chopped pistachios. Place cookies on the prepared baking sheet.
- Bake the cookies for 13 minutes.
- If the cookies have spread a little, gently place the rim of a glass or a round cookie cutter over each cookie (making sure you don’t cut any of the edges). Gently move it in small circles in order to reshape the cookies and make them all even in size. Do this immediately after they come out of the oven while they’re still hot.
- Let the cookies cool completely before removing them from the baking sheet
Notes
- For this recipe is better to use a freshly open jar of tahini and shake it really well. The bottom drier part of a tahini jar is great to make tahini sauce or homemade hummus using a food processor. This way the tahini will get blended really well.
- Tahini pistachio cookies will be soft when hot. They will firm up as they cool.
- Pistachio cookies freeze really well in a sealed plastic container.
- Add a little cardamom, cinnamon, or rose water for an exotic touch
- Prep Time: 20
- Cook Time: 13
- Category: Cookies
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 236
- Sugar: 12.1
- Sodium: 48
- Fat: 13.8
- Saturated Fat: 4.5
- Unsaturated Fat: 8.6
- Trans Fat: 0
- Carbohydrates: 26.1
- Fiber: 1.6
- Protein: 4.8
- Cholesterol: 0