Flourless Pistachio Butter Cookies

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For pistachio butter

• 2 cups pistachio nuts (260g)
• 1/4 tsp. pink Himalayan salt (optional)

For cookies

• 1 large egg (can be made without egg-exclude if vegan)
• 1 cup pistachio butter made with the NutraMilk
• 3/4 cup light or dark brown sugar, lightly packed
• 1 tsp. baking soda
• 1/2 tsp. pure vanilla extract (optional)

For chocolate drizzle

• 1/2 cup dark chocolate chips
• 1 tsp. coconut oil

INSTRUCTIONS

• Making the pistachio butter
  • Place pistachios and salt in the NutraMilk container
  • Press Butter cycle, set for 5-6 minutes
  • Press Start
  • Open the container if necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk the egg until beaten. Mix in the pistachio butter, then the sugar, baking soda, and vanilla (if using). Mix everything together very well.
• Scoop the dough, about 1.5 Tablespoons, and roll in to ball.

• Place on prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to flatten.
• Bake for 8 -10 minutes.
• Remove from oven and cool completely.
• Melt chocolate and oil in microwave for 30 seconds at a time. Stir after 30 seconds and repeat until chocolate is smooth and fully melted. Then drizzle chocolate over cookies or dunk part of the cookie in melted chocolate.
• Chill cookies in refrigerator for 5-10 minutes until chocolate has hardened. Enjoy!