I love eating well and feeling healthy, but I do have one weakness, which tends to rear its ugly head now and again. In case my free e-book full of sweet recipes hasn’t conveyed that impression, I have a massive sweet tooth!
It also happens that you guys seem to go crazy for sweet recipes much more than the savoury ones and that’s more than enough encouragement as far as I’m concerned. I do try to keep my sweet cravings in check as I know that excess sugar tends to wreak havoc with your body, but balance is everything and so one small cookie with your afternoon coffee shouldn’t hurt, should it?
These vegan flourless pistachio cookies require only 5 ingredients, are super simple to make and contain no gluten. They are crunchy on the outside and chewy on the inside.
They keep well (if you are able to leave them alone, that is) and even if they do go a bit stale after a few days, they are still very nice when dunked in hot tea or coffee.
PS: If you make my vegan flourless pistachio cookies, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
**Aquafaba is chickpea brine obtained from a tin of chickpeas or you can make your own. When making your own, soak chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using in these cookies.
My recipe is adapted loosely from this recipe.