The Best Pine Nut Cookies (With Pine Nut Butter!)
These pine nut cookies are rich, chewy, and packed with nutty flavor, thanks to pine nut butter and crunchy pine nuts. Simple yet delicious, these treats are the best healthy version of a pignoli-like cookie recipe you'll ever make—vegan, refined sugar-free, gluten-free, oil-free, and made with wholesome ingredients only.
Equipment
- 1 Mixing bowls or stand mixer
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour + 2 tbsp
- 1 ¼ cup maple crystals
- 1 tablespoon cornstarch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- ¼ teaspoon sea salt
- ⅓ cup pine nuts plus extra to top
- ¼ teaspoon flakey sea salt
Wet Ingredients:
- 1 cup pine nut butter
- 2 teaspoons vanilla extract
- 6 tablespoon water
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Flax Egg:
- In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to thicken.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the gluten-free flour, maple crystals, cornstarch, baking soda, and sea salt.
Combine Wet Ingredients:
- Add the pine nut butter, vanilla extract, and prepared flax egg.
Incorporate the Dry Ingredients and Wet Ingredients:
- Mix the wet and dry ingredients, stirring until a thick dough forms. Try not to over-mix.
Fold in Pine Nuts:
- Gently fold in the ⅓ cup of raw pine nuts to the dough.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers. Sprinkle extra pine nuts and a pinch of flakey sea salt on top of each cookie.
Bake:
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tried this recipe?Let us know how it was!