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
- 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
Preheat the hoven to 175ºC
Crush the pistachios and set aside.
In a pot add whisk the eggs, add the pomegranate molasses and the vegetable milk.
In another pot mix the flours, the baking powder, pistachios, rose petals and spices.
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).
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 ?