Cut-out cookies are a lot of fun and can bring us back to childhood. But what about now that your eating preferences are more plant friendly? This recipe for vegan cut-out cookies uses flax “eggs” and vegan butter for a wholesome treat sure to please your more evolved palate. Made with almond flour and sprinkled with almonds and pistachios, they’re a grown-up dessert with a punch of protein. And with a hint of citrusy, sweet cardamom they’re perfect for dipping in coffee and tea.
Vegan Almond-Pistachio Cookies
Servings 24 cookies
Calories 124 kcal
Ingredients
- 1-¼ cups organic all-purpose flour
- 1 cup almond flour
- 1 tsp. baking powder
- ½ tsp. Redmond Real Salt
- ¾ tsp. ground cardamom
- ½ cup vegan butter softened
- 1 cup organic cane sugar
- 2 tsp. organic vanilla extract
- 1 tsp. almond extract
- Coconut oil melted (for brushing)
- ¼ cup slivered almonds chopped
- ¼ cup pistachios chopped
- 2 tsp. flaxseed meal
- 5 tsp. water
- Optional: ¼ tsp. grated lemon zest
Instructions
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Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
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To make flax “eggs,” in small bowl, combine flaxseed meal and water. Let rest for 5 minutes to thicken. Set aside.
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In medium bowl, whisk together flours, baking powder, salt and cardamom. Set aside.
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In large bowl, cream butter and sugar with electric mixer 3 minutes, or mix manually until light and fluffy.
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Beat in flax “eggs,” vanilla, almond extract and lemon zest, if using.
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Add flour mixture in two batches, beating on low speed until combined, or mixing manually until well combined.
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Shape dough into disk and wrap in plastic wrap or cover with kitchen towel. Chill 1 hour, or until firm.
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With rolling pin, roll out half of dough to 1/4-inch thickness on floured work surface.
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With 2-inch cookie cutter or shape cutters, cut out cookies and arrange about 1 inch apart on baking sheets. Repeat with remaining dough. Brush cookies with coconut oil, then sprinkle with sugar. Place 1 large pinch of chopped nuts in center of each cookie, and press lightly.
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Bake 8 to 10 minutes or until edges start to brown. Transfer to wire racks to cool.
Recipe Notes
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Nutrition Facts
Vegan Almond-Pistachio Cookies
Amount Per Serving (1 g)
Calories 124
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 71mg3%
Potassium 57mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.