Description
These NYC Style Pistachio Protein Cookies are a wholesome, nutrient-packed treat perfect for a post-workout snack or an anytime indulgence. Packed with protein powder, oat flour, and crunchy pistachios, these cookies combine nutritious ingredients with a deliciously chewy texture and subtle sweetness from honey or maple syrup. They are easy to make and ideal for those seeking a healthy twist on classic cookies with a hint of pistachio flavor.
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.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the almond butter, honey or maple syrup, egg, vanilla extract, and milk. Stir until the mixture is smooth and all ingredients are well incorporated.
- 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 all dry components.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The dough should form a thick, slightly sticky consistency.
- Add the Pistachios: Fold the roughly chopped pistachios into the dough carefully. Optionally, reserve a few pieces of pistachio to place on top of the cookies before baking for added texture and decoration.
- Shape the Cookies: Use a spoon or cookie scoop to portion about 1 1/2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart. Gently flatten each ball with the back of a spoon or your fingers to shape the cookies.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers feel firm to the touch. Remember the cookies will firm up more as they cool.
- 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. Serve and enjoy your nutritious pistachio protein cookies.
Notes
- For a gluten-free version, ensure to use certified gluten-free oat flour.
- The use of protein powder can be customized according to dietary preferences, such as whey or plant-based options.
- Chia seeds are optional but add extra fiber and a slight crunch.
- Almond butter can be substituted with peanut butter, but it will change the flavor slightly.
- If you prefer sweeter cookies, increase the honey or maple syrup by a tablespoon.
- Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- For longer storage, freeze the cookies for up to 2 months.
