What are maple crystals and can I substitute?

Maple crystals are a granulated sweetener made from pure maple syrup. They have a wonderful, rich flavor. If you can't find them, you can substitute an equal amount of coconut sugar, which will provide a similar caramel-like sweetness to your gluten free vegan pistachio cookies.

Can I make these cookies without a mixer?

Yes, you can. While a mixer makes combining the wet ingredients easier, you can absolutely do it by hand with a whisk and some determination. Just be sure to whisk the butters and flax egg vigorously until they are smooth and creamy before you add the dry ingredients.

Why is my dough crumbly?

If your dough seems too crumbly, it's likely that your gluten-free flour blend is a bit more absorbent or your nut butters were on the thicker side. A good way to troubleshoot your gluten free vegan pistachio cookies is to add a tiny bit more water, just one teaspoon at a time, until the dough comes together into a soft, manageable consistency.

Best Gluten Free Vegan Pistachio Cookies (Chewy & Delicious)

Name: The Best Gluten Free Vegan Pistachio Cookies (Chewy & Delicious)
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 15
Cuisine: Vegan
Ingredients: 1 cup + 2 tbsp gluten-free flour; 1 ¼ cup maple crystals (or coconut sugar); 2 teaspoon baking soda; 2 tablespoon ground flaxseed; ¼ teaspoon sea salt; ⅓ cup raw pistachios, plus extra for topping; ¼ teaspoon flakey sea salt (for topping); ⅔ cup pistachio butter; ¼ cup smooth coconut butter; 1 teaspoon vanilla powder; 6 tablespoon water

Description

This recipe for gluten free vegan pistachio cookies is a dream come true for pistachio lovers. They are perfectly soft and chewy, with delightfully crisp edges and a rich, nutty flavor.

Ingredients

Scale

1 cup + 2 tbsp gluten-free flour

1 ¼ cup maple crystals (or coconut sugar)

2 teaspoon baking soda

2 tablespoon ground flaxseed

¼ teaspoon sea salt

⅓ cup raw pistachios, plus extra for topping

¼ teaspoon flakey sea salt (for topping)

⅔ cup pistachio butter

¼ cup smooth coconut butter

1 teaspoon vanilla powder

6 tablespoon water

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Instructions

1. Create a flax egg: combine the water and ground flaxseed in a small bowl, mix, and let it sit for 5-10 minutes to thicken.

2. In a separate large mixing bowl, combine the smooth coconut butter, pistachio butter, and vanilla. Add the thickened flax egg and whisk with a mixer until creamy.

3. Sift the dry ingredients (flour, maple crystals, baking soda, sea salt) into the wet ingredients and mix until a soft dough is formed.

4. Fold in the pistachios until they are evenly distributed.

5. Chill the dough in the refrigerator for 30 minutes.

6. Preheat your oven and line a baking tray with parchment paper.

7. Use a cookie scoop to form dough balls and place them on the baking tray. Gently press the cookies down to help them spread while baking.

8. Bake for 10-12 minutes, or until the cookies are flat with soft centers and slightly crisp edges.

9. Remove from the oven and transfer to a cooling rack to cool completely.

Notes

Chill Time is a Must: Do not skip chilling the dough for 30 minutes. This is essential to prevent the cookies from spreading too much and ensures a chewy texture.

Don’t Overbake: The cookies are best when the centers are soft and chewy. They will firm up as they cool.

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.

Prep Time: 20
Cook Time: 12
Category: Dessert
Method: Baking
Cuisine: Vegan