Soft Pistachio Cookies (SCD, Grain-Free, Naturally Sweetened)
These soft pistachio cookies are SCD-friendly, grain-free, and naturally sweetened with honey. Made with ground pistachios, almond flour, and warm spices, they’re tender, slightly chewy, and full of nutty flavor with just the right touch of sweetness.
Ingredients
- 2 cups raw shelled pistachios (blanched or with skins)
- ½ cup almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- ¼ cup honey
- ¼ cup coconut oil - softened (you can sub regular butter if you like)
- 1 tsp vanilla
- ¼ cup pistachios (roughly chopped)
Instructions
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Preheat oven to350℉/180℃
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Place the 2 cups of raw pistachios and the coconut oil in food processor and process until a thick, crumbly paste forms - it won't be as smooth as peanut butter, it should thick and combined (it's okay if it does get more like nut butter, but not necessary
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In a large mixing bowl, combine your pistachio paste, almond flour, coconut flour, baking soda, salt, and cinnamon
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Stire until thoroughly combined
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Add the eggs, honey, and vanilla
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Mix until liquid is incorporated into the dough (it should be thick and a little soft)
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Fold in chopped pistachios
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Line baking sheet with parchment paper
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Scoop one-inch balls onto baking sheet and flatten with the back of a spoon so they are about a ¼-inch thick
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Bake for 12 - 14 minutes until the top feels set and not raw, cookies will still be soft
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Let cookies rest on the sheet for five minutes and then move them to a wire rack to cook the rest of the way (if you move them too soon, they may break apart)
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Store in the fridge for up to five days in an air-tight container or freeze for up to four months