Pine nut (or “pignoli nut”) cookies done vegan & refined sugar free
A white box tied with string from the Italian bakery meant pignoli nut cookies. They were a staple of my childhood, and the cookie that ignited my love for almond extract. This recipe is inspired by, but quite different from, the traditional pignoli nut cookie. These cookies are vegan, gluten-free, and refined sugar-free, but they hit the same note as their muse. I might even like them better.
Pine Nut Cookies
Ingredients
Dry Ingredients
- 3 cups almond flour
- 1/2 cup pine nuts
- 1 cup shredded unsweetened ccoconut
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp flax meal
- extra pine nuts for garnish
Wet Ingredients
- 1 cup + 2 tbsp maple syrup
- 6 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp almond extract
Instructions
- Combine dry ingredients and mix well to incorporate.
- Combine the maple syrup, melted coconut oil, vanilla, & almond extract.
- Pour the wet into the dry and mix well.
- Refrigerated the dough for at least 30 minutes.
- Scoop the cookies and top or roll in pine nuts for a traditional Italian pignoli cookie look.
- Bake at 325 for between 8-12 minutes.