cookie - Tangerine Pistachio Cookies

By tinathorn

Ingredients

• 2/3 cup shelled pistachios (to be blended for the pistachio butter)
• 1 teaspoon avocado oil (or preferred oil)
• 1/3 cup pistachio flour (ground pistachios in food processor/blender)
• 1 teaspoon avocado oil (or preferred oil)
• 1 large egg
• 1/4 cup freshly squeezed tangerine juice
• 1/4 cup coconut flour
• 1/2 teaspoon vanilla
• 1/4 cup raw honey
• 1 teaspoon baking powder

Preparation

Step 1

Preheat oven to 350 degrees.

In food processor, blend the 2/3 cup of pistachios and avocado oil until a paste or “butter” forms.

Transfer to a mixing bowl.  Add remaining ingredients and blend.

On a parchment paper lined baking sheet, spoon tablespoons of batter about an inch apart.

Bake for 12 minutes.