Apple and Pistachio Cookies: The Vegan and Lactose-Free Recipe with Coconut Sugar
Among the many solutions experimented with over the years for my fit breakfasts, a healthy alternative to classic industrial shortbread, these cookies with apple puree and pistachios are a must-try! They are so soft and unexpectedly delicious that they will become your new addiction! Naturally egg-free and lactose-free, they are sweetened with only coconut sugar, the “never without” ingredient for those seeking a low glycemic index and an irresistible caramel aftertaste.
Why is Apple Puree the Perfect Substitute?
In this recipe, apple puree performs a dual magic function: replaces eggs as a natural binder, making the dough elastic. Additionally, reduces fats as it allows for less oil use, giving an incredible softness that lasts for days (soft-baked effect). Moreover, preparing these cookies is a relaxing and quick activity. No need for a stand mixer: just a bowl and spatula will do the trick! Healthy snacks to enjoy throughout your day or for a guilt-free breakfast! Try them, and you’ll fall in love with them!
CURIOSITY: Did you know that coconut sugar is a natural sweetener derived from the sap of coconut palm flowers, known for its low glycemic index and nutritional properties?
If you’re looking for other healthy and attentive treats for your fit breakfasts, try these ideas:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 22 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 and 2/3 cups type 1 flour
- 1/2 cup pistachio flour
- 3.5 oz apple compote
- 1/4 cup coconut sugar
- 3 tbsp seed oil (or coconut oil)
- 1/2 packet baking powder
- 1 tsp ground cinnamon
- 22 pistachios
Tools
- 1 Mixing Bowl
- 1 Hand Whisk
- 1 Scale
- 1 Baking Tray
- 1 Mat
Steps
In a large mixing bowl, combine the apple compote with the coconut sugar and seed oil.
Mix vigorously with a hand whisk until the sugar is partially dissolved, creating a dark and fragrant emulsion with a hint of caramel.
Gradually add the sifted flour with the baking powder (or a pinch of baking soda). At this stage, also incorporate the pistachio flour and cinnamon.
Knead first with a spoon and then with your hands until the mixture takes consistency.
Transfer to the work surface dusted with a little flour and continue kneading for a few more minutes.
You should obtain a smooth and well-compacted dough*.
With slightly damp hands, create balls weighing approximately 0.7 oz or the size of a walnut.
Place them on a baking tray lined with a recyclable mat or parchment paper, spacing them about 1 inch apart. Flatten them slightly with the palm of your hand or with the tines of a fork for a rustic effect and add a whole pistachio on top of each cookie before baking.
Bake in a preheated static oven at 350°F for about 12′-15′**. The cookies should be golden on the edges but still slightly soft to the touch in the center. Do not overbake them: apple puree tends to harden if overheated, losing its typical soft-baked consistency.
Remove from the oven and let the cookies cool directly on the tray for 5 minutes, then transfer them to a wire rack. This step is crucial for allowing the internal moisture to distribute evenly.
If you like, for an extra touch of sweetness, dust the surface with powdered sugar, but it’s completely optional.
And voilà… the fit apple and pistachio cookies are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Store the fit apple and pistachio cookies at room temperature inside a hermetic glass container or a tin box. Thanks to the natural moisture of the apple puree, they will stay fresh for 4-5 days. Avoid plastic bags, which might make them too soft due to the absence of preservatives and eggs.
Tips, Notes, Variations, and Suggestions
🟣*If the dough is too sticky, let it rest in the fridge for 15 minutes; the flour starch and apple fibers will stabilize, making it easier to shape.
🟣**Alternative Cooking: you can bake these cookies in an Air Fryer at 320°F for 8′-10′. It’s the most loved method to save energy and achieve immediate external crispness.
🟣To enhance pistachio and coconut sugar, add a pinch of Maldon salt on top before baking. The salty contrast will make these cookies worthy of a gourmet pastry shop.
🟣For an extra and alternative aroma: replace cinnamon with a teaspoon of vanilla extract or grated lemon zest to enhance the apple-pistachio mix.
🟣Flours: you can replace type 1 flour with all-purpose flour or whole wheat flour, and pistachio flour with almond or hazelnut flour.
FAQ (Questions and Answers)
1. Can I substitute coconut sugar?
Yes, you can use whole cane sugar, but you will lose that typical caramel flavor and the benefits of the low glycemic index of coconut sugar, which is highly sought after in healthy diets.
2. Are these cookies suitable for children?
Absolutely yes! They are snacks without refined sugars and lactose-free, perfect for school or as a post-sport snack. The apple and pistachio combination provides clean energy without glycemic spikes.
3. Can I make apple puree at home instead of buying it and how?
Yes, you can prepare apple puree yourself instead of buying it ready-made. Cut two apples into cubes and cook them with a tablespoon of water and a pinch of cinnamon for 10 minutes. Blend until smooth. You can make it ahead of time and store it in the fridge for 3 days or use it as a “detox” snack.
