Vegan Pistachio Cookies

3 standard portions

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Ingredients

• 1½ cup pistachio nuts ((218g)(de-shelled))
• ¼ cup coconut flour ((30g))
• ¾ cup powdered coconut sugar ((120g))
• ¼ tsp pink salt
• ½ cup dairy free butter ((106g) cubed)
• ½ cup dried cranberries ((60g))
• ⅓ cup pistachios (chopped (41g))
• 2 tsp pistachio extract (optional)
• 1 tsp vanilla extract
• 2 oz vegan white chocolate (optional (57g))

Method

1. Add the pistachio nuts to the coffee/spice grinder (you may need to do it in batches).
2. Mill them into a fine powdery consistency then set aside.
3. Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food processor with an S blade or stand mixer with a paddle attachment.
4. On low speed mix until all the dry ingredients are combined.
5. Add the vegan butter to the mixing bowl and on start on low speed and gradually increase the speed to make a crumble.
6. Add the vanilla extract and pistachio essence (if adding).
7. Continue to mix, gradually increasing the speed to high until large clumps begin to form.
8. Add the chopped cranberries and chopped pistachio nuts.
9. Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour or a small amount of almond milk if it is too dry and re-shape the dough ball.
10. Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about an hour.
11. Line a baking tray with parchment paper and preheat the oven to 160C/325F.
12. Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
13. Place another piece of parchment paper on top of the dough so it's sandwiched between.
14. Roll the dough flat using a rolling pin to a thickness of about less than ½ inch in thickness.
15. Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
16. Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and repeat this step.
17. Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
18. Bake the cookies until they are golden on the outside but slightly gooey in the middle (it took about less than15 minutes in my oven).
19. While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make bain marie.
20. Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.