As a kid, there were a lot of foods that I wasn't exposed to; pistachios were one of them. When I think about pistachios from my childhood, I think of the bright-dyed nuts that only old men ate. Come to think of it, I never saw anyone under the age of 60 eat pistachios, haha.
Times have changed!
Pistachios have made a comeback - macarons, baklava, and pretty much any other baked goods! I will order pretty much anything with pistachios; my latest weakness is pistachio gelato from a local place called Basilico.
These sandies are simple and delicious :-)
1 c. organic whole wheat pastry flour, like Bob's Red Mill
1/2 c. almond flour (more info here)
1/4 c. pistachios, finely chopped
1/3 c. coconut sugar
1/4 tsp. sea salt
1/2 c. coconut oil, softened
1 T. bourbon
pinch of cinnamon
vegan sanding sugar, for dipping
pistachios, for topping
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
In a small mixing bowl, or food processor, combine the flour, almond flour, pistachios, salt, and cinnamon. Set aside.
In a larger bowl, cream the coconut oil and sugar. Add the bourbon. Slowly add the dry ingredients into the wet mix.
Using a cookie scoop, scoop the dough and press it into the sugar/cinnamon mixture. Transfer the dough to the prepared sheet and flatten it out slightly. Repeat with the rest of the dough.
Bake the cookies for 18-20 minutes.
Melt some vegan chocolate chips and a teaspoon of coconut oil to glaze the cookies. Sprinkle them with additional chopped pistachios.
Enjoy these cookies with a tall glass of almond milk, or a tumbler of bourbon!