Low Iodine Vegan Pistachio Cookies
Total time49 min
Prep time20 min
Cook time24 min
5.0(18)
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
- 1 cup shelled roasted pistachios, roughly chopped
For serving
- flaky sea salt, for sprinkling (optional)Can be omitted
flaky sea salt
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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