Ultra-Low Carb Pistachio Cookies Recipe

Cookie Transformations Continued

To continue our holiday ultra low-carb cookie transformations we played with an new nut addition – the pistachio. We chose pistachios for a few reason, but the main one being it’s green color. It is Christmas after all! Since our Butter Cookies are such a hit it only made sense to try some new variations. I was worried I would need to add more butter to balance out the addition of pistachios, but there was no need. They were delicious, delicate, with just the right amount of crunch. I personally prefer them a little soft, just barely cooked through so they’re slightly doughy. Just be sure to check on them often as they cook very quickly!

Perfect right out of the oven, alongside a cup of joe.

When it was time to taste test these and the Ginger Snap Cookies, we had a hard time deciding which one we liked best. I really enjoyed the spice of the Ginger Snaps and they were even better then next day. But these Pistachio Butter Cookies were perfect right out of the oven, slightly warm, alongside a cup of joe. They almost remind me of Italian Wedding Cookies, only we flattened ours out instead of forming them into traditional balls. I’m sure they would be equally good with chunks of almonds or even pecans! Just be sure to adjust the macros if you choose to swap out the nuts. Regardless of which variation you choose or cute cookie cutters you decide to shape your cookies into, we’re sure you’ll find one that fits your holiday cookie needs – without all the carbs! They’d also make a great holiday gift or potluck item for your Christmas work party or get-together. Shhh…just don’t tell anyone they’re low carb and see what happens!

Pistachio Butter Cookies

*Servings may vary based on cookie cutters used

Servings

Unit

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Ingredients

1 Egg White
2 tablespoon Salted Butter - softened
3/4 cup Almond Flour
1/4 cup Pistachios - roughly chopped
1/4 teaspoon Vanilla Extract
2 full droppers Liquid Stevia or 3-4 packets powdered Stevia, more or less to taste
1/8 teaspoon Salt

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk egg white and softened butter.
Add almond flour, pistachio pieces, vanilla extract, sweetener and salt; mix well.
Freeze dough for 10-15 minutes. It should be firm, not frozen.
Place dough on baking sheet.
Gently place another sheet of parchment paper on top of dough.
Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper.
Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie.
Bake for 15-20 minutes.
For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.