These soft and chewy cookies are made with rice flour, raw sugar, almond butter, and oil. Hence these are vegan and gluten-free.
easy, gluten-free, Quick, Under 30 minutes recipes
pistachio (roughly chopped)
oil ( I used coconut oil)
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.
I have used raw khansari sugar and hence the sugar is very fine. If using normal sugar, please powder the sugar.