Description
A delightful recipe for Pistachio Thumbprint Cookies featuring nutty flavors and a sweet jam filling, perfect for a cozy treat.
Ingredients
Scale
- 1 cup pistachio flour (finely ground shelled pistachios)
- 1/4 cup coconut oil, softened
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 cup fruit jam (choose a lower-sugar jam if you prefer)
- 1–2 teaspoons chia seeds or ground flaxseed (optional)
- 1 tablespoon oat flour or almond flour (optional)
- Zest of 1/2 lemon (optional)
- Pinch of ground cardamom or cinnamon (optional)
- Crushed pistachios for rolling or sprinkling (optional)
- Cocoa nibs (optional)
- A few drops of almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the pistachio flour, softened coconut oil, maple syrup, vanilla extract, and salt in a medium bowl. Use a fork to mash and mix until a uniform dough forms.
- Scoop tablespoon-sized portions and roll them into balls between your palms.
- Press your thumb or the back of a tablespoon into the center of each ball to create a small indentation.
- Spoon about 1/4 teaspoon of fruit jam into each indentation.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Cool on a wire rack for about 5 minutes before transferring.
- Finish by sprinkling with crushed pistachios or cocoa nibs if desired.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Pistachio, Thumbprint Cookies, Nut Cookies, Gluten-free, Vegan Cookies, Holiday Cookies