Pista cookies
These soft and chewy cookies are made with rice flour, raw sugar, almond butter, and oil. Hence these are vegan and gluten-free.
Servings 6 cookies
Ingredients
- 6 tablespoon rice flour
- 2 tablespoon almond butter
- 2 tablespoon pistachio (roughly chopped)
- 2 tablespoon raw sugar
- 1 tablespoon oil ( I used coconut oil)
- 1 tablespoon water
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven for 15 minutes at 180 degrees C.
- While the oven is preheated, take a mixing bowl and add rice flour, raw sugar, almond butter, oil, baking soda, and salt.
- Mix everything well till the flour has a crumbly texture.
- Now add water mix everything till the smooth dough is formed. Dough should be soft and pliable. Do not add more water, just mix everything well for a couple of minutes and dough will become soft.
- Divide the dough into equal parts and make round balls out of them.
- Take each ball and gently press it on the roughly chopped pistachios so that they stick to the dough. Repeat this for all the cookies and on both sides.
- Bake these cookies for 15 to 18 minutes in a preheated oven. Baking time depends on the thickness of the cookies. They should be in light brown color once done.
- Cool them on a wire rack once they are out of the oven. Store in an airtight jar to retain the crunchiness. They will be good for a week at normal room temperature.
Notes
I have used raw khansari sugar and hence the sugar is very fine. If using normal sugar, please powder the sugar.