Description
This NYC Style Pistachio Protein Cookie recipe offers a delicious and nutritious snack perfect for those seeking a high-protein treat with the crunch of pistachios. With wholesome ingredients like oat flour, protein powder, and almond butter, these cookies deliver satisfying flavor and texture, making them ideal for post-workout fuel or a healthy dessert option.
Ingredients
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.
- 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.
- Mix the Dry Ingredients: In a separate bowl, whisk together the oat flour, protein powder, coconut flour, baking soda, and sea salt.
- 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.
- Add the Pistachios: Gently fold the chopped pistachios into the dough. If you like, you can reserve a few pistachios to press on top of the cookies before baking for extra texture and decoration.
- Shape the Cookies: Use a spoon or cookie scoop to form dough balls, about 1 1/2 tablespoons of dough per cookie. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the dough balls with the back of a spoon or your fingers to form cookie shapes.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is firm to the touch. The cookies will continue to firm up as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, use gluten-free oat flour or alternative gluten-free flour blends.
- Chia seeds are optional but add extra fiber and nutrients along with a nice texture.
- You can substitute almond butter with peanut butter if preferred.
- To enhance the cookie appearance, press a few reserved pistachios on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
