Pistachio Lemon Thumbprint Cookies (No Eggs, No Dairy)

Delicious and healthy cookies with pistachio and lemon flavors, filled with fruit jam. Perfect for a snack or a sweet treat.

Skala

1 cup pistachios, shelled and ground (120–140 g)
1/2 cup coconut flour (60 g)
1/4 cup maple syrup (60 ml)
1/4 cup melted coconut oil (60 ml)
Zest of 1 lemon (preferably organic)
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup fruit jam (for filling)
Optional: 1/2 teaspoon vanilla extract, chopped pistachios for sprinkling, a pinch of cinnamon or cardamom, lemon glaze (powdered sugar + lemon juice), coconut yogurt for serving

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Grind the shelled pistachios in a food processor until finely ground.
Mix the ground pistachios, coconut flour, and salt in a bowl until evenly combined.
Combine maple syrup, melted coconut oil, lemon zest, lemon juice, and optional vanilla in a separate bowl.
Add the wet ingredients to the dry ingredients and stir until a moldable dough forms.
Form tablespoon-sized portions and place them on the baking sheet; pressing a small indentation in the center of each ball.
Fill each indentation with about a quarter teaspoon of fruit jam. Bake for 15–18 minutes until the edges are lightly golden.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.

Avoid overbaking the cookies to prevent them from drying out. These cookies can be frozen for freshness.

Schlüsselwörter: cookies, vegan, pistachio, lemon, dessert, healthy snacks

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