Lemon Pistachio Vegan Cookies
These cookies are a nice change of pace because they are not overly sweet. The fresh citrus brightens the tangy flavor of these chewy vegan cookies. This recipe makes 24 cookies and uses an electric mixer. You don’t have to have an expensive stand mixer any old hand mixer will do.
One of my favorite things about this recipe is I was able to use my Squirrel Nut Grinder from World Market for the first time. It was an impulse buy when I saw him I just knew I had to have! He is so adorable! If you don’t have a nut grinder you can chop the pistachios in a food processor or with a good knife.
To make these vegan cookies you need:
- Juice of 2 lemons (about 3 tbsp)
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/2 cup coconut oil
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup ground pistachios
For the optional glaze mix together:
- 1/2 cup powered sugar
- 1 tbsp lemon juice
Pre-heat the oven to 350. Start with two large mixing bowls one for dry ingredients and one for wet. In one bowl mix together flour, salt and baking powder then set aside. In the second large mixing bowl use your hand mixer to cream together the sugar and coconut oil with three tablespoons of lemon juice and one teaspoon of vanilla. Then slowly mix in your dry ingredients. The last step is to mix in your ground pistachios. You may need to mix the nuts in by hand. Form small one inch size balls of dough and place 12 balls on a parchment lined or greased baking sheet. Bake for 15 minutes at 350. Carefully remove from oven and allow cookies to cool on baking rack. When completely cooled you can drizzle on the glaze.
