Pistachio cookies

These super delicious low-histamine pistachio cookies are not only perfect for the Christmas season, but are a treat all year round.

Preparation time

90 minutes

This recipe is

• Suitable for a low-histamine diet
• vegan

Ingredients for 24 servings

• 100g chopped pistachios
• 160g coconut oil
• 120 g coconut blossom sugar
• 280 g spelt flour
• 1 pinch of salt

preparation

• Peel the pistachios and place them in a plastic bag.
• Gently tap the pistachios with a rolling pin or meat tenderizer to chop them into small pieces .
• Knead together 160g coconut oil, coconut blossom sugar, spelt flour and salt to form a dough .
• Leave covered in the refrigerator for about 1 hour. 
• Take out of the refrigerator and knead again .
• Form into a large roll and cut into slices approximately 0.5cm thick .
• Line a baking tray with packing paper and spread the cookies on it .
• Bake in a preheated oven at 175°C for approximately 12-15 minutes .
• Let it cool and sprinkle with powdered sugar. 

Our HistaFood tip: 

You can also bake the cookies with almonds (1) or cranberries. You can vary this recipe as you like. 

For a low-fructose version, simply use dextrose instead of coconut blossom sugar.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.