Pistachio Cookies

This one time when I was about 12 years old, I was down the shore with my friend Laura. As we talked about how hungry we were, I realized my mom would keep tastycakes in the freezer. I grabbed two for a snack, one for me, one for Laura. Well, I tossed her the package…

It was that moment when you throw something to someone, and the item is mid-flight before you realize they aren’t looking. The tastycake arched in seemingly slow motion. My friend finally looked up when it was about three inches from her face. Aaaand BAM. Those frozen goodies smacked her straight in the forehead with a plastic crinkle afterthought. We almost peed ourselves laughing about it.

What does this have to do with anything? Absolutely nothing. I just thought about it tonight as I pondered these delicious cookies. And, I laughed so hard just thinking about it, I figured maybe you’d chuckle too.

So, I don’t know if I’ve discussed this here before, but Jaryd falls asleep within three seconds of his head hitting the pillow. Me? I toss and turn and flip my pillow about four times before I decide to read on my phone until my eyes are so tired from straining in the dark that I have no choice but to close them.

Well, as I laid (lain?!) in bed last night, two words came to my head. Pistachio. Cookies. These words seemed to have a calming effect because I resolved to make them the following day, flipped my pillow a mere two times and settled into sleep. Pistachio Cookies.

So today I made it my mission to make them and it was the simplest, easiest, delicious-est everything I could have ever wanted. Crunchy on the outside, moist and chewy on the inside. These are life changing, my friends.

Ok, enough rambling. Here’s how you make these green goddess Pistachio Cookies:

First process your pistachios until they’re a flour texture. For me it took 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 butter, coconut sugar, and vanilla in the food processor. Add the egg and process again until completely creamed together.

Add the pistachio flour (measure it out again because I had some leftover flour), baking soda, and sea salt. Process for another 10 seconds 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 12 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack.

Enjoy!! xo