If you like pistachio nuts, this one Soft pistachio cookies are a must-try. They are made with simple ingredients of the entire diet that match the Specific carbohydrate diet (SCD) And are naturally sweetened with honey. The cookies are soft, somewhat tough and cordially seasoned with vanilla and cinnamon. Moreover, they quickly come together in one bowl – without special equipment that is needed than a food processor.
These pistachio cookies are grain-free, gluten-free and free of refined sugar-perfect for anyone looking for a more abdominal-friendly treat.
Why you will love these pistachio cookies
- SCD compliant and intestinal friendly
- Made with raw pistachio nuts, almond flour and coconut flour
- Exactly the right amount of sweetness of honey
- Warm vanilla and herb taste
- Optional crunch of chopped pistachio nuts
- Freezer-friendly and great to prepare ahead
A comment about pistachio color and skins
For this party I tried to blanch and peel the pistachio nuts for the first time. I was not completely successful – some skins that tightened tightly – so my pistachio -pasta came out deep, earthy green. That’s all okay. The cookies are still beautifully baked and taste delicious.
If you strive for a brighter green color, blanching and peeling your pistachio nuts is worth the extra step – but it is not essential. A little imperfection does not take away the end result.
How to blanch and Peeling Pistachenos (optional)
If you want a lighter, more lively pistachio color in your cookies:
- Bring a pot of water to the boil.
- Add Raw, shot pistachio nuts and cook for 2 minutes.
- Drain and immediately transfer to one ice cream pool.
- Once cooled, rub the pistachio nuts in a clean kitchen towel (or use your fingers) to remove the skins.
- Let them fully dry Before sharpening or air dry or place in a 200 ° F oven for 20-30 minutes.
💡 Tip: Don’t worry if a few skins remain – it has no influence on the taste or texture of the cookies.
Ingredient notes
This recipe uses a base of ground raw pistachio nuts, supported by almond and coconut flour for texture and structure. The Coconut oil or butter adds softness, and the vanilla and cinnamon Combination brings warmth and balance.
Do you want a turn? Try to exchange the cinnamon for ground card mom. Cardamom fails beautifully with pistachio nuts and adds a flowers, slightly citrus -like comment that feels these cookies extra special.
Storage tips
- Refrigerator: Save in an airtight container for maximum 5 days.
- Freezer: Freeze for maximum 2 months. Discover at room temperature or warm in a toaster oven.
More SCD-friendly cookie recipes
If you are looking for more cookies that are free from grains and refined sugar, try it:
These soft pistachio cookies are a new favorite in my kitchen – it is easy to make, feed and make it full. They are proof that you do not need perfect ingredients or chic techniques to create something special. Try them as written or make them your own with your favorite variations.
- 2 cup Raw Shelled Pistachenos (blanched or with skins)
- ½ cup almond flour
- 2 tablespoon coconut
- ½ teaspoon sodium carbonate
- ¼ teaspoon salty
- ½ teaspoon cinnamon
- 2 big egg
- ¼ cup Honey
- ¼ cup Coconut oil – Softened (You can suppress regular butter if you want)
- 1 teaspoon vanilla
- ¼ cup pistachio (coarse minced meat)
Heat the oven for 350 ℉/180 ℃ for
Place the 2 cups of raw pistachio nuts and the coconut oil in the food processor and process until a thick, crumbly pasta is created – it will not be as flexible as peanut butter, it must be thick and combined (it is okay if it gets more like nut butter, but not necessary
In a large mixing, combine pistachiopasta, almond flour, coconut flour, baking powder, salt and cinnamon
Send until it is thoroughly combined
Add the eggs, honey and vanilla
Mix until the liquid is included in the dough (it must be thick and a little soft)
Fold chopped pistachio nuts
Line baking tray with parchment paper
Spoon a inch balls on the baking sheet and flat with the back of a spoon so that they are about a ¼ inch thick
Bake for 12 – 14 minutes until the top is set and not raw, cookies are still soft
Let the cookies rest for five minutes and then move them to a rack to cook the rest of the road (if you move them too quickly, they can break apart)
Save a maximum of five days in the fridge in an airtight container or freeze up to four months
Calories: 188kcal | Carbohydrates: 11G | Egg white: 6G | Fat: 15G | Saturated fat: 5G | Polyunsaturated fat: 3G | SUMMAS Satured fat: 5G | Trans fat: 0.003G | Cholesterol: 25mg | Sodium: 88mg | Potassium: 199mg | Fiber: 3G | Sugar: 6G | Vitamin A: 87Iu | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Founder bee Happy intestine for life
Sherry is a certified holistic intestinal Practioner, author and recipe maker. Sherry started the specific carbohydrate diet in 2000 and has since made delicious, grain and gluten-free recipes. She is the author of the Skip Dessert SCD cooking books.
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