How to make keto vegan pistachio cookies | Keto vegan and gluten-free

These keto vegan Italian pistachio cookies are to die for. They’re crusty on the outside and crumbly and chewing on the inside. I love them with my coffee and they’re PERFECT for the festive season.

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Keto vegan amaretti : https://youtu.be/sbvvADkK0No
Keto vegan festive recipes
https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS

More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

INGREDIENTS
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(This recipe makes 10-12 cookies)
DRY:
100g unroasted, unsalted pistachios nuts (plus a few more to garnish on top)
100g unroasted, unsalted almonds (or equal amount of almond flour)
2 tbsp ground flaxseed
1/2 tsp baking soda
Sweetener of your choice ( I normally use 3-4 tbsp erythritol)

WET:
2 tbsp (30g) melted coconut oil
1 tbsp lemon juice
Zest of one lemon
2 tbsp cold water

DIRECTIONS
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1. Ground both pistachio nuts and almonds in a food processor till they are finely ground (close to regular almond flour texture)

2. Zest one lemon and juice it to produce 1 tablespoon of lemon juice.

3. Place all DRY ingredients in a bowl and mix well.

4. Add in the WET ingredients to the DRY mix, combine all the ingredients btogether till it forms a smooth dough ball.

5. Cover the cookie dough and chill in the fridge for 1 hour.

6. Divide the chilled dough in 10–12 equal portions, roll them into round balls in your palms. Place them on an ungreased lined baking tray. Use two fingers to lightly press each dough ball to the desired thickness. Place one whole pistachio nut on top of each cookie dough.

7. Bake the dough in a 180C/350F preheated oven for 15-20 minutes. As soon as the cookies turn golden brown remove them from the oven to cool. They will appear soft when they’re freshly baked but will crunch up when they’re cooled so don’t panic!

8. Once the cookies are cooled, option to sprinkle some icing sweetener for the snow white coating. And enjoy! x

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