Pistachio Cookies

Recipe Ingredients

1 cup	237ml	Pistachios
3 cups	187g / 6.6oz	Whole-wheat pastry flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
2/3 cup	157ml	Safflower oil
2/3 cup	218g / 7.7oz	Maple syrup
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract

Recipe Instructions

In a non-stick skillet, place the pistachios and cook over low heat for 3 to 4 minutes or until fragrant and slightly toasted. Set aside to cool for 5 minutes, roughly chop, and set aside.

In a large bowl, sift together the flour, baking soda, cinnamon, and salt. In another bowl, combine the oil, maple syrup, vanilla, and almond extract, and whisk well. Add the wet ingredients to the dry ingredients and stir well to combine. Fold in the reserved pistachios.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside.

Using your hands, form the dough into 1-inch balls, place the balls on the prepared cookie sheets, and flatten them slightly to ensure even baking. Bake at 375 degrees for 10 to 12 minutes or until lightly browned on the bottom.

Allow them to cool on the cookie sheets for 5 minutes, then transfer to a rack and allow to cool completely. Store in an airtight container.

This recipe yields 2 dozen.

Source:
The Vegan Chef at http://www.veganchef.com

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