Craving a nutty treat to enjoy in the afternoon? Look no further than these vegan delights! Being 99% sugar free, this recipe makes for the perfect healthy cookie.
Ingredients
1 cup Nuttelex (vegan butter alternative) at room temperature
¼ cup Lakanto Bakers Classic Syrup
½ tsp almond extract
1¾ cups all-purpose flour
¼ cup cornstarch
1 cup chopped pistachios
Method
Cream the Nuttelex and slowly add the Bakers Classic Syrup.
Beat in the almond extract.
Whisk together the flour and cornstarch. Blend them into the butter mixture, until it forms a dough.
Stir in the pistachios and make sure you get them well distributed in the dough.
Turn the dough out onto a sheet of plastic wrap and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
Refrigerate the dough for at least 2 hours, or overnight.
Preheat oven to 350F
Slice the dough into ¼ - ⅓ inch slices and place on a parchment or lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
Bake for about 10 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.
Cool for 2 minutes on the baking sheet, then cool completely on a rack.
