Description
- These NYC Style Pistachio Protein Cookies are a delicious and healthy twist on classic cookies, combining the rich, nutty flavor of pistachios with the power of protein. Soft, chewy, and packed with flavor, these cookies make for a perfect snack or post-workout treat. The protein boost makes them an ideal choice for those looking to fuel their body while enjoying a sweet, indulgent dessert.
Ingredients
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1 cup shelled pistachios (roughly chopped)
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1/2 cup oat flour (or gluten-free flour for a gluten-free version)
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1/2 cup protein powder (vanilla or unflavored)
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1/4 cup coconut flour
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1/4 teaspoon baking soda
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1/4 teaspoon sea salt
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1/4 cup honey or maple syrup
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1/4 cup almond butter (or peanut butter)
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1 large egg
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1 teaspoon vanilla extract
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2 tablespoons milk (almond milk or dairy milk)
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1 tablespoon chia seeds (optional, for extra texture and nutrients)
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
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Prepare the Wet Ingredients:
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In a large mixing bowl, combine the almond butter, honey (or maple syrup), egg, vanilla extract, and milk. Stir until smooth and well combined.
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Mix the Dry Ingredients:
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In a separate bowl, whisk together the oat flour, protein powder, coconut flour, baking soda, and sea salt.
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Combine the Wet and Dry Ingredients:
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
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Add the Pistachios:
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Gently fold the chopped pistachios into the dough. If you like, you can reserve a few pistachios to press on top of the cookies before baking for extra texture and decoration.
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Shape the Cookies:
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Use a spoon or cookie scoop to form dough balls, about 1 1/2 tablespoons of dough per cookie. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the dough balls with the back of a spoon or your fingers to form cookie shapes.
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Bake the Cookies:
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Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is firm to the touch. The cookies will continue to firm up as they cool.
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Cool and Serve:
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
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For added sweetness, you can sprinkle a little sea salt on top of the cookies just before baking to create a sweet-and-salty flavor.
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If you prefer a more classic texture, you can use almond flour instead of coconut flour for a softer bite.
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Feel free to add other ingredients like dark chocolate chips, dried cranberries, or a sprinkle of cinnamon to customize your cookies.
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You can replace honey with agave nectar or maple syrup to make the recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg