PALEO PISTACHIO COOKIES
Make: 12 cookies
Nutrition: per cookie (average size): 113 Kcal; Fat: 9,07 gr; saturated fats: 3,25 gr; monounsaturated fats: 3,77 gr; polyunsaturated fats 1,3 gr; carbohydrates: 5,5 gr; sugar: 3,2 gr; fiber: 3,22 gr; Protein: 3,57 gr.
Preparation & Baking Time: 75 mins
INGREDIENTS |
- 2 eggs
- 30 gr pistachios (plus handful crushed pistachios to decorate)
- ½ cup coconut flour
- ½ cup of almond flour
- 1 tbsp dried rose petals (plus 1 more to decorate)
- 1 tbsp pomegranate molasses
- 250ml vegetable milk (rice, oat or coconut)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- 30 gr butter to brush cookies
- Optional: raspberry jam
PREPARATION |
1 Preheat the hoven to 175ºC
2 Crush the pistachios and set aside.
3 In a pot add whisk the eggs, add the pomegranate molasses and the vegetable milk.
4 In another pot mix the flours, the baking powder, pistachios, rose petals and spices.
5 Combine everything. You will obtain a malleable dough that you can set over a baking sheet and stretch until you get a dough high enough to cut with a cookie cutter (I used different sizes).
6 Bake for 15 – 20 minutes. Brush with the butter and allow to cool for 10 minutes before devouring them.
THOUGHT | hese cookies remind me of the Cookie Monster of Sesame Street…
I can see myself with a handful of cookies pressed into my mouth and spreading crumbs all over while I devour them ?
