Description
Delight in these crunchy and flavorful Vegan Pistachio Cookies, featuring a perfect balance of nutty pistachios, zesty lemon, and a smooth vegan icing. Made with wholesome ingredients and refined sugar, these cookies are a wonderful dairy-free treat that’s easy to bake and sure to impress both vegans and non-vegans alike.
Ingredients
Scale
Cookie Ingredients
- 100 g raw shelled pistachios (with or without skins)
- 200 g granulated sugar
- 130 g vegan butter (block-style, softened)
- 40 g vegan Greek-style yogurt (or vegan skyr, vegan sour cream, or coconut yogurt)
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons freshly squeezed lemon juice
- 200 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
Icing Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vegan Greek-style yogurt (or non-dairy milk)
- 120 g powdered sugar
Instructions
- Preheat Oven: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F) to ensure the perfect baking environment for your cookies.
- Blend Nuts and Sugar: Place the pistachios and granulated sugar in a food processor or blender and blitz until finely ground, then transfer this mixture to a large mixing bowl.
- Mix Wet Ingredients: Add softened vegan butter to the pistachio sugar mixture; whisk with an electric mixer for 2 minutes to combine well. Then add the vegan yogurt, vanilla extract, almond extract, and 2 teaspoons of freshly squeezed lemon juice, whisking again until everything is fully incorporated.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and sea salt to the wet mixture and fold them in gently using a spatula until just combined, being careful not to overmix.
- Shape and Bake Cookies: Use a cookie scoop to divide the dough into 14 equal portions and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-13 minutes, then optionally use a large cookie cutter to shape the edges neatly. Let the cookies cool on the baking tray for about 5 minutes.
- Prepare Icing: In a small bowl, mix 1 tablespoon lemon juice, 1 teaspoon vegan Greek-style yogurt or non-dairy milk, and 120 g powdered sugar until smooth. Transfer the icing to a piping bag and snip off the tip.
- Decorate Cookies: Once the cookies are completely cool, pipe or drizzle the icing over each cookie. Allow the icing to set for 10-20 minutes before serving.
Notes
- You can keep the pistachio skins on for extra texture and flavor or remove if preferred.
- Ensure the vegan butter is softened to room temperature for easy mixing.
- The lemon juice adds a subtle tang that brightens the cookies but can be adjusted to your taste.
- Use parchment paper on the baking sheet to prevent sticking and ensure easy cleanup.
- Letting the cookies cool slightly before shaping with a cookie cutter helps them hold their shape without breaking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
