Vegan Almond-Pistachio Cookies
- 1-¼ cups organic all-purpose flour
- 1 cup almond flour
- 1 tsp. baking powder
- ½ tsp. Redmond Real Salt
- ¾ tsp. ground cardamom
- ½ cup vegan butter (softened)
- 1 cup organic cane sugar
- 2 tsp. organic vanilla extract
- 1 tsp. almond extract
- Coconut oil (melted (for brushing))
- ¼ cup slivered almonds (chopped)
- ¼ cup pistachios (chopped)
- 2 tsp. flaxseed meal
- 5 tsp. water
- Optional: ¼ tsp. grated lemon zest
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- To make flax “eggs,” in small bowl, combine flaxseed meal and water. Let rest for 5 minutes to thicken. Set aside.
- In medium bowl, whisk together flours, baking powder, salt and cardamom. Set aside.
- In large bowl, cream butter and sugar with electric mixer 3 minutes, or mix manually until light and fluffy.
- Beat in flax “eggs,” vanilla, almond extract and lemon zest, if using.
- Add flour mixture in two batches, beating on low speed until combined, or mixing manually until well combined.
- Shape dough into disk and wrap in plastic wrap or cover with kitchen towel. Chill 1 hour, or until firm.
- With rolling pin, roll out half of dough to 1/4-inch thickness on floured work surface.
- With 2-inch cookie cutter or shape cutters, cut out cookies and arrange about 1 inch apart on baking sheets. Repeat with remaining dough. Brush cookies with coconut oil, then sprinkle with sugar. Place 1 large pinch of chopped nuts in center of each cookie, and press lightly.
- Bake 8 to 10 minutes or until edges start to brown. Transfer to wire racks to cool.
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