Looking for the perfect coffee accompaniment that will delight every nut lover? These vegan pistachio cookies from our Nut-obsessed Marzena (@kulinarna_maniusia) are a real treat. They are crumbly, entirely plant-based, and filled to the brim with the intense flavor of pistachio cream.
Crumbly Pistachio Cookies – A Simple Recipe for Vegan Sweets
Homemade cookies are the best way to lift your spirits and fill your kitchen with a wonderful aroma. This recipe combines the delicate texture of crumbly dough with the distinctiveness of ground nuts and velvety chocolate. It's the perfect dessert for a picnic, but also a great snack for work or school. Thanks to the addition of pistachio cream, each cookie has a deep, authentic, nutty flavor that you won't find in store-bought products.
Pistachio Power: Pistachio Cream by Good Noot
What makes these cookies "brilliant" is our iconic Pistachio cream. We add it both to the dough itself and as a delicious topping. This gives us a double pistachio flavor. Pistachio Cream is characterized by its perfectly smooth consistency and clean ingredients – no palm oil, which takes your baked goods to a whole new level.
Pistachio Cookie Recipe (approx. 20-25 pieces)
Dough ingredients:
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240 g wheat flour
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10 g potato flour (for extra crispiness)
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150 g unsalted pistachios, finely ground
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200 g soft vegan butter
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100 g sugar
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4 teaspoons of Pistachio cream from Good Noot
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1 tablespoon vanilla essence
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Pinch of salt
Additionally (glaze and decoration):
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100 g vegan chocolate (dark or white plant-based)
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2 teaspoons Pistachio cream from Good Noot
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Handful of chopped pistachios (this time salted – for a brilliant contrast!)
Step-by-step preparation:
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Kneading the dough: In a large bowl, combine both flours, sugar, salt, and ground pistachios. Add the soft plant-based butter, vanilla essence, and Pistachio cream. Knead all ingredients with your hands or a mixer until a smooth, uniform dough forms.
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Forming: Take pieces of the dough and roll them into walnut-sized balls. Place them on a baking sheet lined with parchment paper, leaving generous spaces between them.
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Flattening: Gently flatten each ball with your palm or a fork to give it the shape of a neat cookie.
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Baking: Place the baking sheet in a preheated oven at 180°C and bake for about 12 minutes, until lightly browned. After baking, let them cool completely (they will be very delicate right out of the oven).
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Decorating: Melt the chocolate in a double boiler, add 2 teaspoons of Pistachio cream, and mix until a shiny glaze forms. Spread the glaze over each cookie and sprinkle with chopped salted pistachios.
Order Pistachio cream and bake these brilliant cookies!
The best cookies require the best ingredients. Our intense Pistachio cream will be perfect for them. It will make your homemade baked goods disappear from the plate in no time.
