Cookies/ Recipes

Glutenfree pistachio cookies

pistachio cookies | realfood.blog

These pistachio cookies are very simple to make and – most importantly – very delicious to eat. I saw the recipe in one of the issues of the new Donna Hay magazine Fresh & Light (love the new magazine, have you tried it yet??) and just knew I had to make it. For some reason I never really bake cookies. It’s not entirely my thing and maybe it is also better not to bake them so I don’t have to eat them either. But it’s great to give them away as I did with these darlings.

Not before I ate one or two myself of course!

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Glutenfree pistachio cookies

pistachio cookies | realfood.blog
  • Author: Adapted from Donna Hay

Ingredients

  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 70 gr honey
  • 1 egg
  • 90 gr almond flour
  • 60 gr buckwheat flour
  • 1 tsp baking powder
  • 35 gr pistache, without shell and cut finely
  • 60 gr dried apricots, chopped finely

Instructions

  1. Preheat the oven to 180˚C
  2. Mix the coconut oil, honey and egg and whisk it through
  3. Add the flour, baking powder and pistache and apricots and mix it all well until you have a firm dough.
  4. Take a baking tray and line with baking paper. Now make roughly 10 balls, place them on the baking tray and press them with your thumb so they flatten a little.
  5. Place in the oven for 20 minutes or until golden

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