Description
These NYC Style Pistachio Protein Cookies are a delightful and nutritious treat perfect for a post-workout snack or a healthy indulgence. Packed with protein powder, wholesome flours, and crunchy pistachios, they offer a balanced mix of flavors and textures. Naturally sweetened with honey or maple syrup and infused with vanilla, these cookies are soft yet slightly chewy and ideal for anyone looking to enjoy a guilt-free dessert.
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 facilitate easy removal of cookies after baking.
- Prepare the Wet Ingredients: In a large mixing bowl, combine the almond butter, honey or maple syrup, egg, vanilla extract, and milk. Stir well until the mixture is completely smooth and uniformly combined, ensuring the wet base for the dough is ready.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oat flour, protein powder, coconut flour, baking soda, and sea salt. This blend creates the structural base and the leavening needed for the cookies to rise slightly.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to retain the desired texture. The dough should be thick and slightly sticky to hold its shape when baked.
- Add the Pistachios: Fold the chopped pistachios gently into the dough for that signature crunch and nutty flavor. Optionally, reserve a few pistachios to press on top of the cookies before baking for additional texture and visual appeal.
- Shape the Cookies: Using a spoon or cookie scoop, form dough balls approximately 1 1/2 tablespoons each. Place them spaced about 2 inches apart on the prepared baking sheet and gently flatten each ball with the back of a spoon or your fingers to shape the cookies evenly.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers feel firm to the touch. The cookies will continue to set as they cool, so avoid overbaking.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. This ensures they retain their shape and ideal texture.
Notes
- Substitute oat flour with gluten-free flour for a gluten-free version.
- You can use almond butter or peanut butter based on preference or availability.
- Chia seeds are optional but add extra fiber and texture.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
- Make sure not to overbake to keep cookies soft and chewy.
- Use vanilla or unflavored protein powder depending on taste preference.
