Pistachio cookies usually pop up around Christmas and come with cranberries and white chocolate. But, finally, these treats are taking a crack at a new holiday: St. Patrick’s Day. Speckled with the green nut and crafted from gluten-free flours, you get a dessert that actually provides essential nutrients for a healthy body, including iron, calcium and ample protein. The luck doesn’t stop there. Each cookie is only 76 calories. You’ll be pinching yourself to make sure these sweets are for real.
Makes 20 cookies
Macros per cookie: 76 calories | 4.2 g protein | 6.7 g carbs | 4.8 g fat | 0.6 g sugar | 1.1 g fiber
Ingredients
1 cup Vitacost Organic Unsalted Pistachios, shelled
1 scoop ARO Vanilla Whey Protein Complex PLUS, divided
1/2 cup Vitacost Almond Flour
1/4 cup oat flour
1/3 cup Vitacost Xylitol
1/2 tsp. vanilla extract
Zest of 1/2 lemon
2 Tbsp. almond milk
1 egg
Directions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a food processor, pulse shelled pistachios until coarsely ground.
- In a large bowl, combine pistachios, 1/2 scoop protein powder, almond flour, oat flour, xylitol, vanilla extract and lemon zest and stir to mix.
- In a separate bowl, whisk together milk and egg until combined. Add to dry ingredients.
- Mix it all together until dough holds its shape when pressed down.
- In a separate bowl, add other 1/2 scoop protein powder.
- Roll about 2 tablespoons dough into a ball and drop into bowl of protein powder, making sure to fully coat the ball.
- Place on prepared baking sheet and use the back of spoon to flatten each ball into a cookie. Repeat until all dough is gone, making about 20 cookies.
- Bake cookies 12-16 minutes or until edges begin to crisp.