Ces Biscuits végétaliens à la pistache are a delicious, nutty twist on traditional cookies with just four simple ingredients. These gluten-free, dairy-free treats provide a perfect balance of sweetness and rich pistachio flavor, making them an excellent choice for health-conscious dessert lovers.
I made this recipe as part of my trials of minimalist, plant-based cookies, like I did for my Biscuits à la noix de coco et aux amandes, Biscuits au quinoa et Biscuits au beurre de tournesol.
I love the natural flavors of nuts and the simplicity of wholesome ingredients. So these cookies show that you can create treats that are both delicious and plant-based. They’ve become a favorite in my household, proving that you don’t need a long list of ingredients to create something truly special and yummy.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Biscuits végétaliens à la pistache
Ingrédients
- 1 ½ tasses Pistache - Non salé
- ⅓ tasse de sirop d'érable - (remarque 1)
- 2 Cuillères à soupe Huile de coco fondue - (remarque 2)
- ½ cuillère à café L'extrait d'amande - (remarque 3)
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Tapissez une grande plaque de cuisson de papier sulfurisé légèrement huilé. Réservez.
- Add the pistachios to a high-speed blender. Blend on medium-high speed, stop a few times, scrape down the sides of the jug, and repeat until it forms a fine ground with just a few larger pieces of nuts. The finer, the better. But don't let it reach a butter consistency.
- Pour the ground pistachios into a mixing bowl and add the remaining ingredients.
- Mélanger avec une spatule en silicone jusqu'à obtenir une pâte à biscuits collante.
- Oil your hands generously because the dough is sticky. Grab a tablespoon of cookie dough, roll it into a ball, and release it on the baking sheet. Press on it to slightly flatten the ball and press in some crushed pistachio on top.
- Repeat with the remaining cookie dough, placing the cookies a thumb apart from each other on the baking sheet as they slightly expand.
- Faites cuire les biscuits pendant 12 à 14 minutes à 350 °F (180 °C) jusqu'à ce qu'ils soient légèrement dorés sur les côtés.
- Let the cookies cool down for 30 minutes on the baking sheet at room temperature, then transfer them to a cooling rack. The cookies firm up as they cool down.
- Store in an airtight container up to 1 week in the fridge or freeze for later.
Remarques
Alimentation
Ingrédients et substitutions
- Pistaches – Use unsalted, raw pistachios for best flavor control. Roasted pistachios can be used for a deeper flavor, but reduce salt if they’re salted.
- de sirop d'érable – Choose pure maple syrup. Alternatives include agave nectar or date syrup, though these may alter the flavor slightly.
- Huile de coco fondue – Use refined coconut oil for a neutral flavor, or unrefined for a slight coconut taste. Vegan butter can be used as an alternative.
- L'extrait d'amande – This enhances the nutty flavor. Vanilla extract can be used as an alternative for a different but complementary flavor profile.
How to Make Vegan Pistachio Cookies
These pistachio cookies are really easy to make with the full recipe further down, but if you like visual cues, you can use the pictures below that show key steps.
Combine the pistachio in a food processor.
Blend until it reaches a coarse flour consistency.
Add the other ingredients and combine the batter.
Scoop the sticky batter with a spoon.
Roll the batter into small balls.
Place the cookie dough balls on an oiled baking sheet, flatten them, and add a few crushed pistachio on the top.
Conseils de pâtisserie de Carine
- Make sure the pistachio are ground into a powder. It’s ok if there a few larger pieces, but if the ground is too coarse, the dough won’t stick together nicely.
- A food processor might work as well but the ground won’t be as fine.
- Le dough is very sticky and that’s normal You may have to wash hands and reoil your hands as you roll the cookie dough to make the process less messy.
- Le cookies brown fast, remove them from the oven as soon as the sides are golden to avoid burning the nuts.
- The cookies are soft just after baking: do not touch them. They firm up on the tray at room temperature.
- Pour un plus intense pistachio flavor, lightly toast the pistachios before grinding them. This also helps to remove excess moisture, resulting in a crisper cookie.
- Si vous préférez un chewier texture, try using brown rice syrup instead of maple syrup – it’s less sweet but creates a chewier result.
- For perfectly uniform cookies, use a small ice cream scoop to portion out the dough.
- Expérimentez avec des compléments like vegan white chocolate chips or dried cranberries for interesting flavor variations.
Merci beaucoup
Mon plaisir!
Can I replace the pistachio with walnuts or do you have any walnut cookies recipe? Thanks
It will be a new recipe to try, walnut release more oil, it will probably not work following the exact same quantities.
Bon
Merci beaucoup
Can you Freeze them till Christmas?
Absolutely, thaw in the fridge the day before.
they look delicious. Kan I have the recipe, thanks
Click the jump to recipe button on top of the page to see the recipe in one click.
Très belle recette excellente pour la collation.
Merci de suivre mes recettes!
Bonjour, peut-on avoir la traduction en français de cette merveilleuse recette. Par avance merci.
cordialement
Vous pouvez utiliser l’outil de traduction de google pour traduire la page gratuitement en 1 clic. Dans la carte de recette, appuyer sur metric, pour voir la recette en grammes et ml. A bientot.
I was intrigued (!) til I saw coconut oil as one of the 4 ingredients. Alas, I don’t cook with any oil. Any experience or experiments with using whole food fats in baking? I replace soaked cashews for olive oil in salad dressing, or sometimes plant milk and almond flour. Thoughts?
You might have success with mashed banana, but the cookies will be fragile and softer
I have tried your three ingredient cookie recipes, the coconut oatmeal dates. They are my staple breakfast.
I wonder if this pistachio cookie is adoptable with pignoli nuts. That is one of my husband‘s favorites. With the soft center.
Merci!
I made the recipe but the dough spread all over the tray, what can I do?
If you didn’t blend the pistachio thin enough, it will overspread. You can also add a bit more if you are not able to grind them as thin as I do.