Almond pistachio cookies
I'm really enjoying making cookies at the moment. Over the years, M&S all-butter almond and pistachio biscuits have made a frequent appearance in my parent's house. I wanted to make a vegan-friendly version that had a proper fudge-y texture to them. It took a couple of attempts, but I'm really happy with how these have turned out.
These cookies are quick and easy to make, and only require six ingredients (plus almond milk if required). One area where I've noticed I'm quite likely to produce waste is my snacking: just bringing a salad, soup or sandwich won't have me full and satisfied all day, and so inevitably I end up buying a plastic-wrapped bar of something. So, making treats like this from home allows me to produce a little less waste. Get a batch made up for afternoon tea breaks and work pack ups.
- 140g / 1 heaped cup plain flour
- 50g / 1/2 cup ground almonds
- 1 tsp baking powder
- 75g / 1/2 cup shelled pistachios, roughly chopped
- 125ml / 1/2 cup liquid sweetener e.g. maple syrup,
- 2-3 tbsp oil (if using coconut, melt first)
- 1 tsp vanilla essence
- Almond milk or other milk alternative, as required.
- Preheat the oven to 180 C / 160 C fan and line a baking tray.
- In a bowl, stir together the flour, almonds and baking powder. Add the pistachios, then pour in the sweetener, oil and vanilla essence and stir. The mix should be thick enough that it is just starting to come together in a ball. If needed, add a splash of almond milk to achieve this texture.
- Use a couple of teaspoons or your hands to measure and roll balls of cookie dough onto the baking tray. Lightly flatten each ball, and leave space between them to allow for spreading.
- Bake for 10-12 minutes, until slightly golden but still soft. Leave to cool, then store in an airtight container.
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