Rich in flavor, but without eggs or butter, these Sicilian vegan pistachio cookies are rustically beautiful and perfect dipped into coffee or tea.
G. Giustolisi
Eggs, sugar and dairy free, these delicious cookies are rich in energy, perfect for soaking. Sicilian pistachios give a unique taste to this rustic made with rice milk so highly digestible. 
Vegan Pistachio Cookies
- Yield: 12 cookies 1x
Ingredients
- 150 ml 5 fl oz rice malt
- 200 g 7 oz wholemeal Farro flour
- 50 g 2 oz oats flour
- 1 tsp organic baking powder (optional)
- 100 g 3½ oz chopped pistachios
- Pinch of sea salt
- 50 ml 2 fl oz organic rice milk
Instructions
- In a saucepan, just heat malt and set aside. In a bowl, mix together all the other ingredients.
- Add the malt and knead the dough until it is compact. Roll out the dough and form thes hapes you want.
- On a baking tray, covered with parchment paper, place the cookies and bake at 180°C (350°F) for 15 minutes.
- Category: Baking
- Cuisine: Italian
Frequently Asked Questions
Can I use almond milk instead of rice milk in these vegan pistachio cookies?
Yes, almond milk can be used as a substitute for rice milk, but it may slightly alter the flavor and texture of the cookies.
How can I achieve a more rustic appearance for my pistachio cookies?
To enhance the rustic look, you can shape the cookies by hand instead of using a cookie cutter, allowing for uneven edges and a more handmade feel.
What is the best way to store leftover vegan pistachio cookies?
Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
