Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Pistachios

  2. 3 cups 187g / 6.6oz Whole-wheat pastry flour

  3. 1/2 teaspoon 2 1/2ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Cinnamon

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 2/3 cup 157ml Safflower oil

  7. 2/3 cup 218g / 7.7oz Maple syrup

  8. 1 teaspoon 5ml Vanilla

  9. 1/2 teaspoon 2 1/2ml Almond extract

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. This recipe yields 2 dozen.


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