4-Ingredient Pistachio Cookies

Ingredients:

1 ½ cups unsalted pistachios
⅓ cup maple syrup
2 tablespoons of melted coconut oil
½ teaspoon almond extract or 1 teaspoon vanilla

Directions:

1. Heat the oven to 180 degrees. Line a large baking sheet with parchment paper; grease lightly. Set aside.
2. Place the pistachios in a high-speed blender. Blend on medium-high speed. Stop a few times, scrape down the sides of the bowl and repeat until you have a fine mass with a few larger pieces of nuts. The smaller the better.
3. Pour the mass of chopped pistachios into a bowl; also add the rest of the ingredients.
4. Mix with a silicone spatula until a sticky cookie dough forms.
5. Oil your hands liberally as the dough is sticky. Take a spoonful of cookie dough, roll it into a ball and place it on the baking sheet. Press to make the ball a little flatter. Press some chopped pistachios on top.
6. Repeat the same steps with the rest of the cookie dough. Place the cookies about a thumb's length apart, as the cookies will expand a bit later.
7. Bake the cookies for 12-14 minutes until the sides are golden brown.
8. Let the cookies cool for at least 30 minutes - the cookies will firm up a bit.
9. You can store it in the refrigerator in a sealed container for up to 1 week.
Yield: 12 cookies
Recipe: wellplated.com