Low Sodium Vegan Pistachio Cookies

Total time49 min

Prep time20 min

Cook time24 min

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cookies

½ cup vegan butter, softened
½ cup granulated sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup shelled roasted pistachios, roughly chopped

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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