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5 from 1 vote

Eggless Quinoa Lemon and Pistachio cookies

These cookies are not too sweet, but delicious with lemony and pistachio flavoured
Course snacks
Cuisine International
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 to 25
Author Jayasri

Ingredients

  • 100 grams Rice flour
  • 75 grams Quinoa Flour
  • 75 grams Pistachio powdered
  • 40 grams Plain flour
  • 75 grams Butter
  • 1 Lime zest
  • Juice of 1 Lime
  • 3/4 th tsp Baking powder
  • 1/4 tsp Baking soda
  • 200 grams Sugar
  • A pinch of salt
  • 1 Egg optional / if you want to make it eggless omit egg from the recipe
  • 1/3 cup chopped pistachio kernels for decorating

Instructions

  • Preheat the over to 350 F (175 degrees)
  • Line 2 baking trays with parchment paper
  • First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
  • Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
  • Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
  • Roll little balls in your hand and place them a little away from each other
  • Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
  • Bake these cookies for 15 minutes max
  • once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Notes

These cookies can be made with just plain flour but don't forget to add powdered pistachio
Substitute butter with oil or coconut oil but will have a coconut flavour for a vegan variation.