Join My Newsletter!

Tangerine Pistachio Cookies

Tangerine Pistachio Cookies

My husband and I split a dessert over over a dinner at a restaurant that was an Upside-Down Tangerine Cake with a homemade Pistachio Ice Cream (complete cheat meal!).  I would have never thought to put these flavors together; however, it was wonderful.  So, these cookies are my paleo ode to this yummy dessert.

banner

 

EV Cookbook Banner

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.

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

Directions

  1. Preheat oven to 350 degrees.
  2. In food processor, blend the 2/3 cup of pistachios and avocado oil until a paste or "butter" forms.
  3. Transfer to a mixing bowl.  Add remaining ingredients and blend.
  4. On a parchment paper lined baking sheet, spoon tablespoons of batter about an inch apart.
  5. Bake for 12 minutes.
  6. Enjoy!

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

Directions

  1. Preheat oven to 350 degrees.
  2. In food processor, blend the 2/3 cup of pistachios and avocado oil until a paste or "butter" forms.
  3. Transfer to a mixing bowl.  Add remaining ingredients and blend.
  4. On a parchment paper lined baking sheet, spoon tablespoons of batter about an inch apart.
  5. Bake for 12 minutes.
  6. Enjoy!