Pistachio Thumbprint Cookies
These soft, naturally sweetened Pistachio Thumbprint Cookies are full of pistachio flavor and elegance! Easy, gluten-free cookies made with 5 ingredients.
Servings: 16 cookies
Calories: 132kcal
Ingredients
- 1 cup lightly salted roasted pistachios shelled
- 1 cup almond flour
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup pistachio cream
Instructions
- Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
- In a high speed blender or food processor, add pistachios and process until ground. Transfer into a large bowl along with almond flour and stir to combine.
- Add maple syrup and vanilla extract, using a spatula mix until sticky dough forms.
- Scoop 1 tablespoon of cookie dough, roll into a ball and place on previously prepared baking sheet. I ended up with 16 cookies. Gently make an indent with a thumb or back of a measuring spoon in each.
- Bake for 12-15 minutes or until they just start to brown.
- Remove from the oven, fill each opening with 1 teaspoon of pistachio cream and enjoy!
Video
Notes
- Store: Covered with a linen towel or any container with a lid for 3-4 days. Honestly, ours are gone in 24 hours.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 17mg | Fiber: 1g | Sugar: 7g