Ingredients
Wet Ingredients
- ½ cup (130g) pistachio butter
- 3 Tbsp (43g) unsalted butter, melted
- 1 large egg
- 3 Tbsp (45ml) pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp almond extract
Dry Ingredients
- 1 ½ cups (150g) almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ tsp ground cinnamon
Add-Ins (Optional)
- ½ cup (75g) unsalted pistachios
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prepare for baking.
- Combine wet ingredients: In a large mixing bowl, stir together the pistachio butter, melted unsalted butter, egg, pure maple syrup, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk the almond flour, baking powder, baking soda, sea salt, and ground cinnamon to evenly distribute all dry components.
- Form the dough: Gradually add the dry mixture to the wet ingredients, mixing thoroughly until a thick, sticky dough forms. Then fold in the optional chocolate chips and pistachios for extra flavor and texture.
- Shape cookies: Using a cookie scoop or two spoons, scoop dollops of dough onto the prepared baking sheet, spacing them evenly to allow for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 8 to 11 minutes, or until the sides just start turning a light golden brown, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a rack or plate to avoid breaking.
- Serve: Enjoy your freshly baked pistachio butter cookies with a glass of milk or your favorite beverage.
Notes
- For a nuttier flavor, toast the pistachios lightly before adding them to the dough.
- Ensure the melted butter is not too hot to avoid cooking the egg when mixing.
- Maple syrup adds a natural sweetness and moisture but can be substituted with honey if preferred.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- For a vegan version, replace the egg with a flax egg and use dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
