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Orange Pistachio Cookies – Vegan & Gluten-Free

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I can’t express how much I’m in love with these cookies. They are so buttery thanks to the combo of nuts and coconut oil, you won’t believe they are totally vegan. And don’t get me started on the layers of flavor from the nuts, orange and orange blossom. YUM!
Instead of flour, we are using almond meal, oat flour and tapioca. If you want to the cookies to be absolutely gluten-free then make sure to use gluten-free oats such as Bob’s Red Mill.
I experimented with shaping them into flattened balls and a horseshoe shape. But I might try different shapes next time. I would expect refrigerating them before baking will help them keep their shape more, but I was so impatient I couldn’t wait for them to be ready to enjoy with my coffee.
They keep quite well in the fridge in an airtight container for at least a week if not more. If it’s fig season feel free to try the variation below. Either way let me know your thoughts once you’ve tried them out.

Orange Pistachio Cookies – Vegan & Gluten-Free

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:  
  • 1 cup raw pistachios
  • 1 cup almond meal
  • 1/2 cup oat flour 
  • 1/4 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1/2 cup granulated sugar (I used Natureland’s Layla Sugar)
  • 70ml coconut oil, melted
  • 1 teaspoon orange blossom water
  • 1/2 teaspoon orange zest
  • 2 tablespoons orange juice
  • flaked almonds or more pistachios to decorate

Instructions:  
  1. Pre-heat the oven to 350F or 160C. Line a baking sheet with parchment paper or a silicone mat.
  2. Place the pistachios In the food processor and process a few times just to roughly chop the pistachios. You want some powder, some small and some larger pieces. Add the flours, salt and sugar. Pulse a 2-4 times just to mix the dry ingredients together.
  3. Add the coconut oil, orange blossom, zest and juice. Pulse a few times just to incorporate and the dough is nicely moistened and comes together easily when pinched.
  4. Pinch off a tablespoon amount of dough, roll into a ball, place on the baking sheet and flatten slightly. You can add a sliced almond, some shaved almonds or even a pistachio in the centre if you. Make sure to space them 1 inch apart. You can also make a horseshoe shape as pictured (Shape it thinner than you ‘d like bearing in mind it will spread out)
  5. Bake the cookies for 15minutes. They will still be soft but will firm up once cooled.

Variation using fresh figs: Slice each fig into 4-5 slices from stem to base. You will need 1 slice per cookie. Pinch off about 2 tablespoons of cookie mix and roll into a ball. Place on the baking sheet, flattening slightly with the palm of your hand. Place a fig slice in the centre and press down just to make it stick. Bake as detailed above. 

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4 COMMENTS

  1. Norah | 14th May 20

    شنو ممكن استخدم بدل طحين التابويكا ؟

    • Arwa | 14th May 20

      ما جربت بس لتوقع نشا الذرة او الاروروت ينفع

  2. Norah | 16th May 20

    جربت بالطحين الابيض و كان شي قوي وايد وايد مو شويه الكل حبهااا وزوجي شبها ببقلاوة البلوريه ، بس انا استخدمت محضرة الطعام وكل شي انطحن حتى الفستق ماحافظت على قوامه وصارت كوكيز خصرا بس احلى كوكز ?

    • Arwa | 16th May 20

      بالعافية نورة ومشكورة على التعليق. شوقتيني اجربها مع الطحين العادي ??

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