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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 92.4
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.0 g

View full nutritional breakdown of Lemon Pistachio Cookies (Vegan) calories by ingredient
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Lemon Pistachio Cookies (Vegan)

Submitted by: CERRADANCE

Introduction

These are an adaptation on a cookie (Pistachio/Lime/Rosewater) developed by Veganomican authors Isa Chandra Moskowitz and Terry Hope Romero, vegan goddesses and excellent people. These are an adaptation on a cookie (Pistachio/Lime/Rosewater) developed by Veganomican authors Isa Chandra Moskowitz and Terry Hope Romero, vegan goddesses and excellent people.
Number of Servings: 32

Ingredients

    Granulated Sugar, 1.25 cup
    Vegetable Oil, 1/2 cup
    Soy or Rice Milk, 3 T
    Lemon juice, 2 T
    Vanilla Extract, 2 tsp
    lemon zest, 1 tsp
    Tapioca Flour, 1/2 cup (or 1/4 c. cornstarch)
    Organic All-Purpose White Flour, 1.75 cup
    Baking Powder, 1 tsp
    Salt, 1/2 tsp
    Cardamom, ground, 1/4 tsp
    Pistachio Nuts, 1/3 cup, chopped

Directions

1. Preheat oven to 350, and grease (with vegan shortening) 2 large cookie sheets.
2. In large mixing bowl, whisk together first 6 ingredients (sugar to lemon zest).
3. Add the tapioca flour (or cornstarch), and whisk until dissolved.
4. Add flour, baking powder, salt, and cardamom. Mix well, but do not overbeat (will toughen the flour).
5. Refrigerate the dough for 10-15 minutes to firm it up.
6. Roll the dough into balls ~ 2 tsp. in size, and dip the tops in the chopped pistachios.
7. Place on cookie sheet, nut side up, and press down with two fingers to flatten.
8. You should be able to fit 16 cookies on each sheet.
9. Bake for 13 minutes. Let cool on cookie sheets for 5 minutes, then transfer to cooling rack to finish cooling.

Enjoy!


Number of Servings: 32

Recipe submitted by SparkPeople user CERRADANCE.






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