Giant pistachio crinkle cookie
These are closer to a bakery cookie than a sugary holiday cookie — crisp edges, soft centers, and a subtle sweetness that lets the pistachio shine.
Ingredients
Ingredients:
- 2 tbsp Ground pistachio powder
- 3 tbsp powdered sugar** (a must for texture and color) , or finely blended raw cane sugar
- 1 tbsp Whisked egg
- 1 tbsp full-fat coconut milk, (or dairy free yogurt)
- 1 tbsp refined coconut or avocado oil, Liquid
- 1/2 tsp vanilla extract
- Tiny splash almond extract, optional
- 1/4 cup Plus 1 tbsp, almond flour
- 1/2-1 tbsp coconut flour (see instructions)
- 1/4 C tapioca flour
- 1/2 tsp of baking powder
- Pinch of salt
Topping
- 2-3 tbsp Extra powdered sugar for rolling
Instructions
Instructions:
- Preheat oven to 325°F and line a tray with parchment paper.
- In a small bowl, mix pistachio powder, coconut oil, powdered sugar, egg, vanilla, almond extract, and coconut milk until smooth.
- Add almond flour, tapioca flour, baking soda, and salt. Stir until a thick dough forms. It will be fairly sticky— this helps it spread. If it’s too sticky to handle add one more tbsp coconut flour.
- Roll into a big ball and coat in powdered sugar.
- bake for 10–12 minutes, until edges are set and top is crackled.
- Let cool 5–10 minutes before eating — it sets as it cools!
Tried this recipe?Let us know how it was!