I love these tender, chewy cookies. Their rich texture comes from the almond and pistachio flours. Of course, you can buy almond flour just about anywhere these days and pistachio flour? Pop some pistachios in your blender and pulse until a fine flour forms. You...will...love baking with it.
Makes 30-36 cookies
8 tablespoons vegan butter substitute, at room temperature
6 tablespoons coconut sugar
1/4 cup brown rice syrup
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon ground cinnamon
1 cup almond flour
1/4 cup pistachio flour
1 cup sprouted whole wheat or whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup pistachios
1 cup Lily's Sweets Baking Chocolate Chips or non-dairy dark chocolate chips
Preheat oven to 350o F and line 2 baking sheets with parchment to prevent burning.
Using a stand or hand mixer, whip vegan butter, coconut sugar, brown rice syrup, vanilla, salt and cinnamon until creamy. Slowly add flours, bakibng soda and powder and mix gently until a soft dough forms. Fold in nuts and chocolate chips.
Scoop by the tablespoon onto the lined sheets, gently pressing each cookie to slightly flatten them.
Bake for 12 minutes. Gently transfer the cookies to a cooling rack.