Pistachio Cookies

I saw a recipe for pistachio cookies weeks ago and could not get it out of my head. Why the obsession? I have NO idea. Right away we bought two large bags of pistachios, but I'm just now getting around to making them because I couldn't figure out how I wanted to go about it. They taste more like shortbread kind of cookies with the ingredients I chose, but I like them (might even be guilty of having one for breakfast this morning...). They were a bit tricky with no egg and no butter, but the modifications worked well. 

I did find the actual batter to look a little dry, but if you can still form cookies out of it then you should be okay. Try adding a bit more oil if this is the case, or even more chia egg. I also noticed that I've only been posting baked goods for a while and that's mostly because when I cook dinner I just throw the ingredients together without getting exact measurements to post to the blog. I will try to be a little better and get you guys some good recipes on here. I promise!

*This is what the batter will look like when it's done.

Ingredients:

1 tbsp chia seeds*

3 tbsp hot water

1 1/2 cups flour

1/2 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

3/4 cup beet sugar (or regular sugar)

1/2 cup + 2 tbsp cup coconut oil

1 tsp vanilla extract

3/4 cup chopped & de-shelled pistachios 

Directions:

1. Preheat oven to 350 degrees.

2. Combine chia seeds and hot water, let sit while preparing other ingredients. Add flour, baking powder, baking soda, and salt to a medium sized bowl and mix.

3. In a separate bowl blend together the sugar and oil until well combined. Then add in the vanilla and chia egg. Once that is mixed well add in the dry ingredients. 

4. Blend together until well mixed, then stir in the chopped pistachios. 

5. Form into round cookie shapes and place onto a baking pan. Cook for about 10-12 minutes. 

*You can substitute the chia seeds and hot water for one egg if you prefer.