This recipe is an adaptation of Pistachio Orange Biscotti one of my friends made. I noticed they got super fluffy during the first round of baking for biscotti, so I thought they would make awesome cookies. My boys who are non-SCD loved these when they tried them! I would dare to say that after being on SCD for 2+ years and trying many different cookie variations, that these are my favorite SCD cookies I’ve ever eaten. The cookies turned out very fluffy, soft, chewy, and moist, with great flavor. For me, one of the yummiest parts about making these cookies is eating a small spoonful of the cookie dough batter, and because this recipe requires no eggs, it’s totally safe to eat!
Ingredients:
- 2 cups almond flour
- 1/4 cup honey
- Dash of sea salt
- 1/2 tsp. baking soda
- 1 tsp pure vanilla extract
- 1 tsp orange zest
- 1 tbsp freshly squeezed orange juice
- 1/4 c. chopped pistachios
Preparation:
In a food processor, add all the ingredients, except for the chopped pistachios, and process until dough is smooth and no longer crumbly. Add chopped pistachios and mix in.
Using a tablespoon, roll into balls and pat down gently to flatten. Space cookies about 2 inches apart on a parchment lined baking sheet, as they will expand when baking.
Bake at 325 degrees Fahrenheit for approximately 12 minutes or until golden brown.
Nutrition facts per serving (serves 18): 98 calories, 6.7 g fat, 0.4 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2.7 g protein, 6 g carbs, 1.2 g fiber, 4 g sugar
Sara's Eats 