Orange and Pistachio Thumbprint Cookies
These subtly sweet, melt-in-your-mouth cookies are a perfect blend of nutty, citrusy, and buttery flavors. The gluten-free oat and almond flours give them a tender crumb, while the coconut oil and maple syrup provide a rich, buttery flavor. The orange zest adds a bright and refreshing citrus note, and the chopped pistachios add a touch of crunch and color. These cookies are perfect for any occasion, and they're sure to be a hit with everyone who tries them.
The origins of these Orange and Pistachio Thumbprint Cookies are shrouded in mystery, but one thing is for sure: they're a classic for a reason. Some say that they were first created in the Middle East, where pistachios and oranges are both common ingredients. Others believe that they were brought to Europe by Crusaders returning from the Holy Land. Whatever their origins, these cookies have become a beloved treat all over the world. There are many different variations on the Orange and Pistachio Thumbprint Cookie recipe, but the one we're sharing with you today is our favorite. We've used a combination of gluten-free oat flour and almond flour to create a tender and flavorful cookie that's perfect for any occasion. The coconut oil and maple syrup give the cookies a rich, buttery flavor, and the orange zest and chopped pistachios add a bright and refreshing citrus note. These cookies are sure to be a hit with everyone who tries them!
Orange and Pistachio Thumbprint Cookies Orange and Pistachio Thumbprint Cookies Orange and Pistachio Thumbprint Cookies Orange and Pistachio Thumbprint Cookies
Prep time: 15 | Cook time: 12 | Serves: 12
Ingredients
  • 1 cup gluten-free oat flour
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1 tablespoon orange zest
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup chopped pistachios
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the oat flour, almond flour, baking soda, and salt.
  4. In a separate bowl, beat together the coconut oil and maple syrup until smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
  7. Use your thumb to make an indentation in the center of each ball.
  8. Fill the indentations with the chopped pistachios.
Why It Works
  • The combination of gluten-free oat flour and almond flour creates a tender and flavorful cookie that's perfect for any occasion.
  • The coconut oil and maple syrup give the cookies a rich, buttery flavor.
  • The orange zest adds a bright and refreshing citrus note.
  • The chopped pistachios add a touch of crunch and color.