In a Nutshell
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Images and recipe by Alphafoodie
*Servings 14 small cookies
Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies!
- 2 cups almond flour
- 3 tbsps. coconut oil
- 1 tsp cardamom
- 2 tbsps. maple syrup
- 2 tbsps. coconut flour
- 1/4 cup pistachio butter
- Toppings (optional)
- Ground pistachios
- Pomegranate seeds
- To begin, mix the almond flour* with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.
- To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie. **
If you're in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.
- However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.
- These only take ten minutes to bake in the oven at 160ºC (fan-assisted) and will turn a lovely golden color around the edges.
- Once cooled down, add the pistachio butter and decorate. ***
- * Don't fret if you don't have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in the Nutramilk processor for a couple of minutes and you'll get homemade almond flour, which is a great gluten-free flour to have to hand at all times. This recipe is also a great way to use leftover almond pulp after making homemade almond milk. Simply allow the pulp to dry out, and it's ready to use as almond flour. Note* For this particular recipe the ground almonds don't have to be too fine, which is why any of the above options will work fine for the almond cookies recipe.
- ** Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.
- *** Feel free to experiment with other fillings and toppings of your choice. For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.
- You can also make a pistachio creme version by mixing the pistachio butter into some melted white chocolate and some vanilla powder.
See full recipe and tips https://www.alphafoodie.com/almond-pistachio-thumbprint-cookies-recipe/