Vegan and gluten-free, made with high protein almond and chickpea flour
In Words of Megan – Baking Scientist “Vanilla is one of my favorites – and essential – ingredients in my baking. The smooth, warm flavors that come from the vanilla bean extract transform any dough from flat and bland to exciting and interesting. My salted pistachio and ginger-lime cookies are transformed when the vanilla is added to the cookie dough. Vegan and gluten-free, made with high protein almond and chickpea flour. These cookies will wake up your senses. If you crave the tangy flavor of a Salted Margarita, then these cookies will hit your sweet spot. With lots of lime juice and zest, these bright cookies will wake up your senses. Then add two forms of ginger – plus salty tops – and you have a perfect “citrus spice cookie”. I used almond flour and ground pistachios for texture and slight green color. The crumb is so tender, it literally melts in your mouth. Mixed in one bowl in a matter of minutes, these cookies will become a staple in your repertoire and will delight you with every bite.
Servings Prep Time
10People 30min
Cook Time Passive Time
15min 60min
Servings Prep Time
10People 30min
Cook Time Passive Time
15min 60min
Ingredients
Dry and Wet
Tops
Instructions
  1. Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
  2. Makes 20 cookies
Recipe Notes

1. In a large bowl stir together dry ingredients: almond and garbanzo bean flours, ground ginger, salt, and baking powder.
2. Sift to combine, make a well in the center of the dry ingredients.
3. Add into the well-wet ingredients: maple syrup, coconut oil, lime zest, lime juice, ground flax, and vanilla.
4. Stir together until a thick dough forms. Stir in candied ginger.
5. Using a small ice cream scooper, scoop heaping tablespoon-size balls onto each cookie sheet.
6. Gently press balls down to flatten into small rounds about ½-inch/1.5-cm thick.
7. Then tuck in and smooth the sides so you have nice pretty cookies. Stick your finger in the center to create a well for the pistachios and salt.
8. Top each cookie with a pinch of large crystal salt and a large pinch of ground pistachios.
9. Bake 15 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will be brown and firm on the outside and soft on the inside. Once cooled top each cookie with fresh lime zest.

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