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.
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Vegan Pistachio Cookies
- Total Time: 30 mins
- Yield: 12 cookies
Description
Vegan pistachio cookies made the Sicilian way – rich, chewy, and rustically beautiful with no eggs or butter. Perfect with coffee or tea.
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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- 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.
