Gluten-Free Pistachio Chronic Cookies

Gluten-Free Pistachio Chronic Cookies

The Special 50th issue this month features some great recipes inspired by Fran Drescher’s “Master Class” we attended last month and focused on being not only delicious, but extra super good for you too. Organic, gluten free, vegan, keto, free range, and some other healthy buzz words – we’ve got you covered. Cornish game hens and cornmeal pancakes with kale salad.. It’s a wonder brunch for sure. Pistachio flour is our new favorite thing so we hope you like it too.

1/2 cup salted cannabis butter
1 teaspoon vanilla extract
1/2 cup coconut sugar
1 egg
1 1/2 cup pistachios (1 1/2 cup pistachio flour post processing)
1 teaspoon baking soda
1 teaspoon sea salt (omit if your pistachios are salted)
1/2 cup pistachios, chopped for folding in the cookie dough

Preheat the oven to 350 F. First process your pistachios until they’re a flour texture. Takes about 30 seconds until they were a light, fluffy, crumbly flour. Transfer the flour to a bowl and wipe out your food processor. Cream together the cannabis butter, coconut sugar, and vanilla in the food processor. Add the egg and process again until completely creamed together. Add the pistachio flour, baking soda, and sea salt. Leave out the sea salt if your pistachios are salted. Process for another 10 seconds or until everything is combined. Transfer to a bowl and fold in the chopped pistachios. Chill in the fridge for 1 hour. Scoop golf-sized balls onto a lined baking sheet and bake for 10 more minutes. Allow the cookies to cool for 5 minutes on the pan. Transfer to the closest thing you have to a cooling rack and enjoy.

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