Pistachio Butter Cookies
2.5g
Net Carbs
1.8g
Protein
5.6g
Fat
0.7g
Fiber
68
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/3 cup Whole Grain Soy Flour
- 1/8 teaspoon Salt
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup Unsalted Butter Stick
- 1/4 cup, dry, yield Oatmeal
- 1 large Egg (Whole)
- 1 teaspoon Vanilla Extract
- 1/2 cup Dry Roasted Pistachio Nuts (Without Salt Added)
- 1/3 cup Whole Grain Wheat Flour
Directions:
- Preheat oven to 375°F. Lightly grease a baking sheet with oil spray.
- Process pistachios, oatmeal, sugar substitute, flours, salt and baking powder in a food processor until nuts and oatmeal are finely ground, about 1 minute. Add butter, egg and vanilla processing until combined, about 15 seconds, scraping down sides if necessary. Chill dough for 15 minutes, until firm.
- Roll dough into 24 balls and place on prepared sheet. Flatten with palm of hand to about 1/8 thick. Bake cookies until bottoms and edges are deep golden, 14-16 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.
