Pistachios: I prefer buying shelled raw unsalted pistachios, but you can also buy whole unshelled pistachios and remove the shells. Alternatively, if you rather not process your own pistachio flour, you can also use 2 cups of store-bought pistachio flour directly.

Almond Flour: I prefer using blanched almond flour, but you can also use almond meal instead (here’s how to make your own homemade almond meal).

Sugar: I used light brown sugar, but you can also use white sugar, dark brown sugar or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).

Ground Chia Seeds: The ground chia seeds together with the filtered water form a chia egg (an egg substitute). You can either grind whole chia seeds in a coffee grinder or high-speed blender until you get a fine powder, or buy store-bought ground chia seeds. Alternatively, if you are not allergic to eggs, you can replace the ground chia seeds and water with 2 whole eggs instead.

Filtered Water: I prefer using filtered water, but you may also use potable tap water or mineral water.

Vanilla Extract: I like adding a bit of vanilla extract for extra taste. However, if you prefer not to, or don’t have vanilla extract on hand, you may leave it out.

Coconut Oil: I prefer using refined coconut oil (as it has a more neutral flavor) compared to extra virgin coconut oil (which has a stronger coconut smell and taste). You may also used melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.

Storing: To store, place the cookies in an airtight container and store up at room temperature for up to 1 week.

This recipe was originally published in 2016, but has been republished to include clearer step-by-step instructions as well as recipe notes and substitutions.

Recipe adapted from Helyn’s Healthy Kitchen