Dairy-Free Pistachio Cookies
Indulge in the nutty, irresistible goodness of Dairy-Free Pistachio Cookies, a delightful twist on a classic treat that’s perfect for those with dairy sensitivities or anyone seeking a plant-based option. These cookies are crafted with finely ground unsalted pistachios for a buttery, nutty flavor, balanced by the natural sweetness of granulated and light brown sugar. A dash of apple cider vinegar and a splash of unsweetened almond milk add moisture and a subtle tang, ensuring a soft, chewy texture with every bite. Quick and easy to make, this recipe comes together in just under 30 minutes, making it ideal for busy bakers. Each cookie is baked to golden perfection, making them a perfect snack or dessert. Store them in an airtight container to enjoy their freshness all week long. Whether you're vegan, dairy-free, or simply a pistachio lover, these cookies will quickly become a favorite!
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Ingredients
- 1 cup Unsalted pistachios
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a food processor, pulse the pistachios until they are finely ground but not pasty. Set aside.
Step 3
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Add the ground pistachios and mix well.
Step 4
In a large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Mix until well combined and smooth.
Step 5
Add the vanilla extract, apple cider vinegar, and almond milk to the sugar mixture. Stir until the mixture is smooth and well blended.
Step 6
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 7
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing each about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Step 9
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Enjoy your dairy-free pistachio cookies once they're cool, or store them in an airtight container for up to a week.
Nutrition Facts
| Serving size | (706.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3213.9 |
| Total Fat 179.1g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 67.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1263.1mg | 0% |
| Total Carbohydrate 382.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 212.0g | |
| Protein 52.2g | 0% |
| Vitamin D 16.5IU | 0% |
| Calcium 302.8mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1895.2mg | 0% |
Source of Calories