Flourless Pistachio Butter Cookies


For pistachio butter:

  • 2 cups pistachio nuts (260g)
  • 1/4 tsp. pink Himalayan salt (optional)

For cookies:

  • 1 large egg (can be made without egg-exclude if vegan)
  • 1 cup pistachio butter made with the NutraMilk
  • 3/4 cup light or dark brown sugar, lightly packed
  • 1 tsp. baking soda
  • 1/2 tsp. pure vanilla extract (optional)

For chocolate drizzle:

  • 1/2 cup dark chocolate chips
  • 1 tsp. coconut oil


Making the pistachio butter:

  1. Place pistachios and salt in the NutraMilk container
  2. Press Butter cycle, set for 5-6 minutes
  3. Press Start
  4. Open the container if necessary, set for an additional 1-2 minutes for a creamier butter.
  5. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
  6. In a medium bowl, whisk the egg until beaten. Mix in the pistachio butter, then the sugar, baking soda, and vanilla (if using). Mix everything together very well.
  7. Scoop the dough, about 1.5 Tablespoons, and roll in to ball.
  8. Place on prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to flatten.
  9. Bake for 8 -10 minutes.
  10. Remove from oven and cool completely.
  11. Melt chocolate and oil in microwave for 30 seconds at a time. Stir after 30 seconds and repeat until chocolate is smooth and fully melted. Then drizzle chocolate over cookies or dunk part of the cookie in melted chocolate.
  12. Chill cookies in refrigerator for 5-10 minutes until chocolate has hardened. Enjoy!


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