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Pistachio Thumbprint Cookies with Rose Cashew Cream
Dessert

Pistachio Thumbprint Cookies with Rose Cashew Cream

written by alison wu December 13, 2017

My annual cookie recipe is here! I’m not much of a baker, but the holidays always spark some creativity in me. See last year’s cookies, here. These grain-free, vegan Pistachio Thumbprint Cookies with Rose Cashew Cream are inspired by this recipe from the December issue of Bon Appetit. I wanted to create a healthier version of BA’s recipe and add rose because pistachio-rose is one of my favorite classic flavor combinations.

These cookies are SO easy to make, they’re insanely beautiful and they’re soft and pillowy like a cloud. The perfect addition to any holiday dessert spread. I could also see making these year round because they’re that good. If you aren’t crazy about the rose flavor, you could try using almond or peppermint extract in the cashew cream to switch it up.

Pistachio Thumbprint Cookies with Rose Cashew Cream
[Makes about 12 cookies]

For the cookies:
4 cups almond meal
1/2 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 tsp salt
2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
1/2 cup pistachios, finely chopped
To garnish: Dried rose petals

For the cashew cream:
1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/4 cup nut mylk (I used homemade cashew mylk)
1/4 cup coconut oil, melted
2 Tablespoons coconut nectar (or maple syrup)
1 Tablespoon sunflower lecithin (the liquid kind, not powder form)
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color

1.) Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well-combined. Dough should be sticky and feel slightly greasy.

2.) Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.

3.) Bake cookies in preheated oven for about 12-15 minutes. Be careful not to over bake, as the cookies will be too dry if left in the oven too long.

4.) While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes)

5.) When the cookies are done baking, carefully transfer cookies to a wire cooling rack. Let sit for about 15-20 minutes or so until completely cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.

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9 comments

Alexandra December 15, 2017 - 6:48 pm

These are so beautiful!! Do you think these could possibly work without nuts? Coconut flour and help seeds perhaps?

Reply
Alexandra December 15, 2017 - 6:48 pm

**hemp seeds.

Reply
alison wu January 11, 2018 - 3:51 pm

Hi! I’m not entirely sure… Coconut flour is quite different than almond meal in my experience. If you try it, let me know! XO

Reply
Tanya May 18, 2018 - 3:37 pm

Alison, any substitute for sunflower lecithin? Thanks! 🙂

Reply
Sophia October 29, 2018 - 3:01 pm

Hi!!! These are soooo pretty!!! I was thinking of making them for deepavali. Do you think they could last awhile? Like a two weeks?

Reply
Kira Hooks May 17, 2019 - 10:40 pm

These are a hit everywhere I go…and I’ve made them for 3 parties. Thank you for a beautiful recipe. <3

Reply
alison wu May 21, 2019 - 8:39 pm

Aw yay! I’m so happy to hear that!

XO

Reply
Jessica June 9, 2019 - 10:11 am

Absolutely gorgeous! Are these soft cookies, and do they stay that way?

Thanks!

Reply
alison wu June 11, 2019 - 7:32 pm

Yes! As long as they aren’t overcooked, they are soft and will stay soft when stored in an airtight container.

Enjoy! XO

Reply

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About Wu Haus

About Wu Haus

Alison Wu

With a focus on healthy eating, self-care and whole body wellness, Wu Haus is the place I share recipes, tips and insights that aim to empower and inspire you to take care of yourself through daily practices that support mind, body and spirit.

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Instagram

  • Felt cute wont be deleting later
  • The busy holiday season is one of my favorite times
  • Feeling v festive after decorating the tree this weekend while
  • Still one of my favorite views in the haus
  • Holiday mocktailin over here!  And this Mango Turmeric Vanilla
  • The Wu Haus 2019 Holiday Gift Guides are here! Link
  • In case you missed it last week Im talking all
  • As we enter the holiday season its so important to
  • Pretty much my favorite thing about fall pumpkin anything Made
  • Glutenfree jumbo spiced apple muffins to start this Tuesday! Made
  • ALL ABOUT ADAPTOGENS!  Today on the blog Ive partnered
  • This soup on repeat over here at WuHaus  Homemade

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