Description
Enjoy a healthier twist on a classic favorite with these NYC Style Pistachio Protein Cookies. Packed with protein powder, wholesome flours, chia seeds, and crunchy pistachios, these cookies offer a satisfying texture and a rich nutty flavor. Perfect for an energizing snack or post-workout treat, they combine natural sweeteners like honey or maple syrup with the creamy goodness of almond butter for a balanced and delicious 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 sticking and ensure even baking.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the almond butter, honey (or maple syrup), egg, vanilla extract, and milk. Stir until smooth and well combined, creating a homogenous wet mixture.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oat flour, protein powder, coconut flour, baking soda, and sea salt. This ensures even distribution of leavening and seasoning in the dough.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky, indicating proper hydration and consistency.
- Add the Pistachios: Gently fold the chopped pistachios into the dough. Optionally, reserve a few pistachios to press on top of the cookies before baking for added texture and decorative appeal.
- Shape the Cookies: Use a spoon or cookie scoop to form dough balls, about 1.5 tablespoons each. Place them on the prepared baking sheet spaced about 2 inches apart. Flatten the dough balls gently with the back of a spoon or your fingers into cookie shapes.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and the center feels firm to the touch. Keep in mind the cookies will continue to firm up as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For a gluten-free option, ensure you use certified gluten-free oat flour.
- Substitute almond butter with peanut butter or any other nut butter to vary the flavor.
- Chia seeds are optional but add fiber and omega-3 fatty acids.
- Press extra pistachios on top before baking for a more attractive presentation.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
