Description
These NYC Style Pistachio Protein Cookies are a delicious and nutritious treat perfect for a post-workout snack or anytime you crave a wholesome cookie. Packed with protein powder, healthy fats from almond butter and pistachios, and naturally sweetened with honey or maple syrup, these cookies offer a gluten-free option and a balance of flavors and textures with a slightly chewy and crunchy bite.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled pistachios (roughly chopped)
- 1/2 cup oat flour (or gluten-free flour for a gluten-free version)
- 1/2 cup protein powder (vanilla or unflavored)
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon chia seeds (optional, for extra texture and nutrients)
Wet Ingredients
- 1/4 cup honey or maple syrup
- 1/4 cup almond butter (or peanut butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (almond milk or dairy milk)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the cookies from sticking.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the almond butter, honey (or maple syrup), egg, vanilla extract, and milk. Stir the mixture until smooth and well combined, ensuring an even texture.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oat flour, protein powder, coconut flour, baking soda, and sea salt to evenly distribute the leavening agent and salt throughout the dry mix.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while stirring gently until just combined. The resulting dough should be thick and slightly sticky, indicative of proper hydration and mixing.
- Add the Pistachios: Gently fold the chopped pistachios into the dough to distribute them evenly. For added texture and presentation, reserve a few pistachios to press onto the tops of the cookies before baking.
- Shape the Cookies: Using a spoon or cookie scoop, form dough balls approximately 1 1/2 tablespoons each. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each dough ball gently with the back of a spoon or fingers to create the classic cookie shape.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden and the center feels firm to the touch. The cookies will firm up further as they cool down.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This cooling process helps maintain texture and prevents breakage.
Notes
- For a gluten-free version, use certified gluten-free oat flour or another gluten-free flour blend.
- Protein powder choice can alter flavor; vanilla adds sweetness while unflavored maintains neutrality.
- Optional chia seeds add extra fiber and texture but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to swap almond butter for peanut butter or other nut butters depending on preference or dietary needs.
