Pistachio Saffron Cookies
These fragrant cookies are nothing short of manna sent from the heavens. I am utterly in love with them and have been drooling and dreaming about them since creating this divine recipe. They are incredibly festive and would make a fabulous addition to any holiday… or day in general!
At Dr. Fuhrman’s Eat to Live Retreat in Southern California, I create all kinds of desserts with and for the guests. These cookies are not only delicious but also super healing. Made without added sugar, oil, salt, dairy, flour, butter, or processed ingredients, they are ideal for indulging a healthy sweet tooth.
According to Dr. Fuhrman, saffron is a powerful tool in fighting depression. We love putting it in our food, especially something as delicious as cookies!
What did the guests think? Considering they requested a cooking class dedicated to these cookies, I would say they were an instant hit! Ridiculously easy to make and wonderfully satisfying <3
Makes 20 small cookies!
1 cup raw Pistachios, unsalted
1 cup Medjool Dates, pitted
1 tsp Saffron Threads
2 tbsp Coconut Flakes
1/2 tsp Cardamom
Preheat oven to 300°F.
Toast pistachios for 6 minutes in oven on a parchment paper lined pan.
Remove from oven and raise temperature to 325°F.
Add pistachios and coconut flakes to a food processor and process until ground (does not have to be flour consistency, but there should be no large pieces).
Add remaining ingredients to processor and process until the dough forms a ball. You may have to scrape the sides down in between processing depending on your food processor.
Using wet hands, roll dough into small balls and flatten with your palm or fingers.
Bake for 10-12 minutes.
Garnish with rose petals, lime zest, or coconut flakes if desired!
Try not to eat them all <3
*Notes: You can use almonds instead of pistachios if you have that on hand.
**Vanilla, cinnamon, almond extract, all work fabulously with this recipe as well :)