Pistachio Cookies

 
1 cup pistachios
3 cups whole wheat pastry flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
2/3 cup safflower oil
2/3 cup maple syrup
1 t. vanilla
1/2 t. almond extract
 

In a non-stick skillet, place the pistachios and cook over low heat for 3-4 minutes or until fragrant and slightly toasted. Set aside to cool for 5 minutes, roughly chop, and set aside. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. In another bowl, combine the oil, maple syrup, vanilla, and almond extract, and whisk well. Add the wet ingredients to the dry ingredients and stir well to combine. Fold in the reserved pistachios. Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Using your hands, form the dough into 1-inch balls, place the balls on the prepared cookie sheets, and flatten them slightly to ensure even baking. Bake at 375 degrees for 10-12 minutes or until lightly browned on the bottom. Allow them to cool on the cookie sheets for 5 minutes, then transfer to a rack and allow to cool completely. Store in an airtight container.

Yield: 2 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett