Pistachio Chronic Cookies

Organic, gluten free, vegan, keto, free range and some other healthy buzzwords—we’ve got you covered. Cornish game hens and cornmeal pancakes with kale salad . . . it’s a wonder brunch for sure. Pistachio flour is our new favorite thing, and we hope you like it too!

In content syndication with Edibles Magazine


½ cup salted canna butter

1 teaspoon vanilla extract

½ cup coconut sugar

1 egg

1 ½ cup pistachios (1 ½cup pistachio flour post-processing)

1 teaspoon baking soda

1 teaspoon sea salt (omit if your pistachios are salted)

½ cup pistachios, chopped for folding in the cookie dough



Preheat the oven to 350°F. First, process your pistachios until they’re a flour texture. This takes about 30 seconds until they are a light, fluffy, crumbly flour. Transfer to a bowl, and wipe out your food processor. Cream together the canna butter, coconut sugar and vanilla in the food processor. Add the egg, and process again until completely creamed together. Add the pistachio flour, baking soda and sea salt. Leave out the sea salt if your pistachios are salted. Process for another 10 seconds or until everything is combined. Transfer to a bowl, and fold in the chopped pistachios. Chill in the fridge for one hour. Scoop golf-sized balls onto a lined baking sheet, and bake for 10 more minutes. Allow the cookies to cool for 5 minutes on the pan. Transfer to the closest thing you have to a cooling rack, and enjoy.

Emerald contributor since March 2012


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