Paleo Pistachio Coconut Cookies
Recipe by Sarah Pachelli
Makes 12-15 cookies
- 1 1/2 cup shelled pistachios
- 1 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 lemon, zest, and juice
- 6 figs (dried is fine), halved
Preheat oven to 350 degrees. Pulse pistachios in a food processor until they are a fine, sandy texture. (Be careful not to blend for too long or you’ll get pistachio butter!)
In one bowl, combine ground pistachio, shredded coconut, baking powder, and salt. In another bowl, combine the egg, maple syrup, and olive oil. Create a well in the dry ingredients and slowly stir in wet ingredients. Add lemon juice and zest.
Roll dough into 2-inch balls and place on a parchment-lined and sprayed cooking sheet. Press fig-half on top. Bake for 8-10 minutes, until just barely crispy around the edges. Let cool then transfer to a wire rack. These beauties will keep in the fridge for at least a week!