I’m going on vacation in a week, and while I’m looking forward to getting away and the anticipated fun, I’m also dreading the ‘getting there’ part. Time at the airport, the long flight and other contingencies make me a little wary.
This year I’ve decided to bring my own food for the trip; nothing fancy, perhaps a bento box filled with pakoras, hand pies and maybe some cookies, that’s if I can get it past airport security (fingers crossed).
For the cookies, I’m debating making these lovelies,,, almond flour cookies with almond butter and pistachios, I don’t make them often because they’re a little calorie dense, but I really, really love them!
I starting making them for my friend M’s little one, who is sensitive to gluten; the little guy hates most of the packaged glutten-free stuff, but these, he just gobbles up. I guess it’s because these cookies are a bit different.
See, these cookies are naturally gluten free, no substitutions necessary; they’re made with almond flour, almond butter and sweetened with maple syrup. They’re nutty, crispy, decadent and addictive.
I use packaged ground almond for convenience, but I’m thinking it’s probably just as easy (and economical) to grind your own.
I tend to alternate between using chunky and smooth almond butter, I like them both, each is a little different.
The pistachios were an afterthought, the original recipe had chocolate chips, which are awesome, but I prefer the soft buttery taste of pistachios in these cookies, plus they make them wholesome.
I bake mine thin and crunchy sometimes for crumbling over coconut milk ice cream for dessert, it’s so very decadent!
They certainly feel like the kind of indulgence I’d appreciate in a dark cramped cabin thousands of feet in the air, halfway through the trip somewhere over Greenland…
Almond Flour Cookies with Almond Butter and Pistachios
Adapted from Peas and Thank You
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup almond butter or sunflower seed butter
- 1/2 cup maple syrup
- 1 â€œflax eggâ€ (1 tablespoon ground flax + 3 tablespoon water)
- 1/2 teaspoon vanilla extract
- 3/4 cup pistachios
- Preheat oven to 350 degrees, line a cookie sheet with parchment paper and set aside
- To make flax egg, mix ground flax with water and set aside
- Add almond flour, baking soda and salt in a bowl
- In another bowl, cream almond butter, maple syrup, flax and vanilla until smooth
- Add almond flour mixture gradually until a dough forms
- Fold in the pistachios
- Using a tablespoon, scoop dough onto a cookie sheet, spacing cookies at least an inch apart
- Bake for 12 â€“ 15, or until cookies are set and browned
- Allow cookies to cool on cookie sheet for a few minutes before transferring them onto a cooling rack
Can I ask where you find your Almond Flour/Meal in Vancouver? I only seem to come across bags that cost about $100! The cookies look delicious, have a great vacation!15 September, 2012 at 7:37 am
Thank you! 🙂15 September, 2012 at 7:53 am
I buy my almond flour at Trader Joe’s in Bellingham (across the border) because yes, it’s so expensive here in Vancouver. Famous Foods on Kingsway has it too, their prices might be a little better.
So excited to try these! Going to use chocolate chips or MnMs!6 December, 2012 at 9:09 am
I’m about in tears right now. THANK YOU for this recipe. They turned out beautiful!! I’m going to see if they turn out well with cashew butter and peanut butter (i’m about out of almond butter now) and have you ever used honey instead of maple syrup? I’m thinking it will work okay.6 December, 2012 at 10:21 am
You’re quite welcome 🙂 I haven’t tried other nut butters but I see no reason why it shouldn’t work, I think it’ll make the flavour more complex… go for it! And honey should be ok. Good luck and let me know how it turns out.6 December, 2012 at 12:00 pm
You’re quite welcome 🙂 I haven’t tried other nut butters but I see no reason why it shouldn’t work, I think it’ll make the flavour more complex… go for it! And honey should be ok. Good luck and let me know how it turns out.6 December, 2012 at 9:37 pm
Making these today, as suggested/raved by BeautifulInHisTime.17 December, 2012 at 12:53 am
Great! Enjoy, I hope you love them as much as I do 🙂18 December, 2012 at 9:40 am
Oh my, your daughter is so adorable; I love how she dives into the milk to rescue her cookie 🙂
Iâ€™m glad they turned out well for you, your cookies look yummy! Makes me want to make a batch right now!26 January, 2013 at 9:46 am
Almonds and pistachios in one. I am in cookie heaven.6 February, 2013 at 3:01 am
Oh it’s a match made in heaven!7 February, 2013 at 12:26 pm
Forgot to say- I have pinned these.6 February, 2013 at 3:01 am
Made these tonight and they are delicious! I used whole almonds instead of pistachios since I didn’t have any. I also threw in some shaved coconut. 11 minutes to goodness. I will definitely make these again!12 January, 2014 at 9:47 pm
This is so awesome! I think I’m going to try them with almonds and coconut next time. I’m glad you liked them 🙂13 January, 2014 at 4:53 pm
I’m on a super strict anti-inflammation diet while going through heavy metals chelation, and these cookies are a game changer for me! I have been so frustrated with baked goods and sweets (diet is no soy, gluten, refined sugars, corn, white potatoes, dairy, chocolate, peanuts, and a few other things). This is the first baked good I’ve tried that has come out so close to the “real” thing that there is no settling for the best I can manage! I’ll be making these weekly while I’m going through chelation, and they’ll be a keeper even after I’m allowed a free choice diet! THANK YOU!22 March, 2014 at 11:10 am
Hi Megan! I’m so glad these cookies fit perfectly into your diet. Trust me, I know how amazing that feels 🙂 I love them too and I make them all the time!25 March, 2014 at 12:00 pm
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Thank you! So happy you’re still loving them, I make them all the time too… it’s awesome with coffee;-)12 April, 2015 at 5:14 pm