Description

These Sourdough Honey Pistachio Cookies are a delightful blend of tangy sourdough discard, sweet honey, and crunchy pistachios, offering a sophisticated taste and artisanal texture that is both chewy and flavorful.

Ingredients

Scale

1/2 cup Sourdough Discard
1/2 cup Raw Honey
1 cup Shelled Pistachios, roughly chopped
1/2 cup Grass-Fed Butter, softened
1/4 cup Coconut Sugar
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Pure Vanilla Bean Paste

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Instructions

In a large mixing bowl, cream together the softened grass-fed butter and coconut sugar until light and fluffy
Add the raw honey and vanilla bean paste, mixing until fully incorporated
Fold in the sourdough discard gently, ensuring it's at room temperature
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt
Gradually add the dry ingredients to the wet ingredients and mix until just combined
Fold in the chopped pistachios evenly
Cover the bowl and refrigerate the dough for at least 30 minutes
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper
Scoop balls of dough, approximately two tablespoons in size, onto the baking sheets, spacing them two inches apart
Bake for 10 to 12 minutes, until the edges are golden brow
Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack

Notes

For a dairy-free option, substitute butter with chilled coconut oil.

For gluten-free, use a high-quality 1:1 gluten-free flour blend.

You can add white chocolate chips for extra decadence.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 10g
Sodium: 110mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg