Lemon Pistachio Olive Oil Cookies

Crisp-edged cookies with fragrant citrus and a rich pistachio finish

Yield: 16 cookies | Time: 20 minutes active • 50 minutes total | Estimated energy: About 145 calories per cookie

INGREDIENTS

• 1 cup organic light spelt flour

• 3/4 cup almond flour

• 1/2 teaspoon baking powder

• 1/3 teaspoon sea salt

• 1/3 cup maple syrup

• 1/4 cup mild extra virgin olive oil

• Zest of 2 lemons

• 1 teaspoon vanilla

• 1/2 cup chopped unsalted pistachios

METHOD

1. Heat the oven to 350°F and line two pans with parchment.

2. Whisk flours, baking powder, and salt.

3. Whisk maple syrup, olive oil, zest, and vanilla; fold into dry ingredients with half the pistachios.

4. Scoop 16 portions, flatten lightly, and add remaining pistachios.

5. Bake 12 to 15 minutes. Cool fully for crisp edges.

FEATURED INGREDIENT BENEFITS

Pistachios provide unsaturated fat, plant protein, and vitamin B6. Lemon zest adds aroma, allowing moderate sweetness to feel satisfying.

COACH WINONA’S KITCHEN NOTE

Rub the lemon zest into the maple syrup before mixing. This releases the aromatic oils and gives each cookie a brighter finish.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 3, from IndigoKoi Wellness, LLC. Continue the table with “Lemon Blueberry Almond Spelt Scones.”

BLOG KEYWORDS AND TAGS

lemon pistachio cookies, olive oil vegan cookies, almond flour citrus dessert

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.