When you want cookies, sometimes you just can’t wait for someone’s perfect recipe to materialize, and you’ve just gotta make some moves. So we did! We took our 8oz jar of NutMeg’s pistachio butter and got to work. The result was a perfect coffee or tea cookie, not too sweet, but just sweet enough. We used zero processed sugar, in fact, almost everything we used was from our partner farmers and makers. If you want them a little sweeter, up the sugar by a 1/2 cup and add a tablespoon of cream. If not, here’s the scoop.
Pistachio Maple Tea Cookies
- 1 cup Brian Severson's AP flour (plus 3 tablespoons. Use 2 cups if you are using a low-extraction all purpose flour)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 8 ounces pistachio butter (we use NutMeg's!)
- ½ cup maple syrup (if you like things a bit more sweet, add a half cup of sugar to your dry mix)
- ¼ cup coconut oil (olive oil will also work)
- 1 tablespoon heavy cream (any dairy will do)
- 2 eggs
- 1 tablespoon vanilla extract
- Mix all your dry ingredients.
- In a medium saucepan, stir in your jar of pistachio butter, coconut oil, and maple syrup over low heat, just a few minutes, stirring constantly. Add a tablespoon of vanilla extract.
- Add to your dry ingredients, with eggs, a tablespoon of heavy cream from Kilgus (any dairy, or even water would do), and mix, careful not to over-mix! They should have a thicker consistency, almost like a peanut butter cookie. We cooked for 12 minutes at 350. If you want to add a little twinkle, you can sprinkle some sugar or demera or date sugar on top a few minutes before you’re ready to take them out.