These Pine Nut Cookies are deliciously chewy with a rich and nutty flavor! Made with pine nut butter and topped with crunchy pine nuts, these simple cookies give you nutty goodness with each bite. Perfect for a special occasion or anytime you crave a healthy treat that's so easy to make.
Nope, these are not your classic Italian pignoli cookies. I would even argue that they are so much better. I have put my own spin on them by using the best creamiest pine nut butter instead of homemade almond paste, a low glycemic sweetener instead of granulated sugar, and, of course, I'm keeping it gluten-free and vegan. So, for all my healthy vegan friends out there, now you can also enjoy chewy cookies similar to the classic Italian pine nut cookies but so much healthier than anything you can get from an Italian bakery.
Just like my Chewy Orange Cranberry Cookies or Healthy Pistachio Rose Cookies, they are festive enough and unique to be gifted or baked for special occasions.
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Ingredients To Make Pine Nut Cookies:
You can get all the ingredients at your local grocery stores or online. And I'll leave links for some, so you know exactly which brand I prefer.
- Pine Nut Butter: The key ingredient that sets these cookies apart! It adds a nutty flavor and creamy texture, making each bite rich and delicious.
- Pine Nuts: Folded into the dough and sprinkled on top of each cookie, these add a lovely crunch and classic flavor. The combination of pine nuts with pine nut butter makes these cookies truly special.
- Gluten-Free Flour: I'm keeping it gluten-free, and the King's Arthur Measure for Measure blend gives these delicious cookies a perfect chewy texture without compromising flavor or texture. Get a big bag and make my Double Chocolate Gluten-Free Vegan Protein Cookies and Fudgy Nut-Free Brownies.
- Maple Crystals: My favorite natural, unrefined sweetener that adds a deep sweetness. Maple crystals are crystalized maple tree sap (aka pure maple syrup). This means they retain all the vitamins and minerals and are not refined sugar. But, they work just like cane sugar, yet are sweeter and lower in calories and don't spike your blood sugar as much.
- Flax Egg: You will need ground flax seed and water to make the flax egg. It acts as an egg replacer and adds some fiber. The flax egg binds the ingredients together, ensuring a smooth dough that's easy to work with.
- Vanilla Extract: I use the same extract as in my Vegan Double Chocolate Cupcakes. It adds a delicious, rich vanilla flavor and enhances the flavors of the pine nut butter.
- Cornstarch And Baking Soda: Baking soda is used as a leavening agent, while cornstarch softens the baked good's texture, enhances its chewiness, and helps bind the water of the flax egg in the dough.
- Sea Salt: You only need a little bit to enhance all the other flavors.
See the recipe card for quantities.
How To Make Them:
With the right main ingredients, making one of my favorite cookie recipes is easy. Here are the high-level step-by-step instructions.
- Make Flax Egg: Combine water and ground flaxseed in a small bowl. Mix and set aside for 5 to 10 minutes.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, maple crystals, cornstarch, baking soda, and sea salt. Ensure the dry ingredients are well combined.
- Bring It All Together: Add the prepared flax egg with the vanilla extract and pine nut butter-stir until well combined and a thick dough forms. Then, fold in the pine nuts.
- Prep and Bake: Spoon the cookie dough one tablespoon at a time onto a prepared cookie sheet, leaving enough space in between. Slightly flatten the top of the cookie and sprinkle with extra pine nuts and sea salt. Press pine nuts slightly into the cookie dough. Bake in a preheated oven until the edges are golden brown and the center is set. Cooking time might vary between 12 to 14 minutes.
- Cool and Serve: Let the cookies come to room temperature before transferring them to a cooling rack. Enjoy!
Top Tips:
It's an easy recipe, but I still have a few tips for you to get the best results.
- Room Temperature Ingredients: Using room temperature pine nut butter ensures a smoother mix and helps incorporate all the ingredients evenly.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to maintain a chewy texture.
- Flatten Slightly: Flattening the individual cookie dough before baking helps achieve the classic look of Italian pignoli cookies.
Variations And Substitutions:
- Flour: If you have no dietary restrictions, you can replace the gluten-free flour with all-purpose flour.
- Vanilla Extract & Almond Extract: For a twist, replace vanilla extract with almond extract to give the cookies an intense almond flavor.
- Lemon or Orange Zest: Add some lemon or orange zest to brighten the flavor.
Equipment Needed:
Here's what you need.
- Baking or Cookie Sheet: To bake the pine nut cookies.
- Parchment Paper: To prepare the baking sheet. It helps prevent sticking and makes clean-up easy.
- Mixing Bowls: To mix the flaxseed and water and to combine dry ingredients with wet ones.
- Cookie Scoop: For evenly sized cookies.
- Wire Rack: To cool the cookies and maintain their texture.
Storage:
Store your pine nut cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in an airtight container for up to 3 months.
Recipe FAQs:
Make sure it's natural with no added sugar, additives, or oils for the best flavor. I recommend Pine Nut Butter from Wilderness Poets.
Absolutely! You can use purpose flour or wheat flour if you're not avoiding gluten.
More Delicious Vegan Cookies You Can Bake Next:
Looking for other delicious vegan cookie recipes like these pine nut butter cookies? Try these:
These pine nut cookies are a delicious way to bring a bit of the authentic Italian pine nut cookies to your dessert table, but the healthy way.
If you try this Pine Nut Cookies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
The Best Pine Nut Cookies (With Pine Nut Butter!)
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.
More Recipes That Use Pine Nut Butter:
Looking for more ways to use pine nut butter? Make sure to check out some of the other recipes on my website that use this delicious nut butter!
Christin Talackine says
Hi! If I wanted to use egg how many? Thanks this looks amazing!
Katie says
Hi Christin, I would start with 1 egg, and if the dough looks too dry, add another egg or a tablespoon of water. I haven't tried this, so I would love to hear how it turns out!