Healthy Pistachio Tahini Cookies 💚

Amazing grain-free pistachio cookies — pure bliss in every bite! This recipe makes about 13–17 cookies, depending on the spoon size. I used a teaspoon and got 17 cookies from the dough.

Ingredients

• 100 grams + 2 tbsp shelled pistachios, divided

• 90 grams tahini

• 6 tbsp pure maple syrup

• 1 large egg (or flax egg)

• Optional: 1/2 tbsp stevia for more sweetness

• Optional: 1/4 tsp ground cardamom

• Optional: Pinch of sea salt--omit if pistachios are salted

Instructions

1. Preheat oven to 180° C and line a baking sheet with parchment paper.

2. Place the pistachios in a food processor and pulse for 10 seconds until coarsely ground. Set aside 4 Tbsp of the pistachios for topping.

3. Pulse the remaining pistachios for 10-20 more seconds until finely ground.

4. Mix in the tahini, maple syrup, egg or flax egg, cardamom and salt (if using). Pulse a few times to combine evenly.

5. Use a cookie scoop or tablespoon/teaspoon to form the dough into balls and arrange on the lined baking dish. Top with the reserved pistachios and press down to flatten.

6. Bake for 11-13 mins until golden at the bottom. Enjoy and store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to a week. You can also wrap them individually in parchment paper and keep in the freezer for up to 3 months.