These unbelievable twice-baked cookies are low calorie, low carb and have less than 1 gram of sugar. But the benefits don’t stop there. They’re packed with phytosterol-rich pistachios which were found to help decrease total cholesterol, boost “good” HDL cholesterol, and increase antioxidant potential (AOP). Time To Table: 1 1/2 hours
Serves : 36
Healing Nutrients Spotlight
- Excellent source of vitamin B6, copper, and magnesium
- Good source of protein and fiber
- Low sodium, low carb, low sugar
Ingredients
1 cup pistachios, shelled and chopped
1/2 cup organic butter or non-hydrogenated shortening
2 large organic eggs
3/4 cup organic erythritol (try ZSweet)
2 tsp organic vanilla extract
2 1/4 cups organic whole wheat flour
1 1/2 tsp aluminum-free baking powder
1/4 tsp sea salt
Preparation
Cream butter or non-hydrogenated shortening with erythritol until light and fluffy. Add eggs, one at a time, and blend until smooth. Add vanilla, flour, baking powder, and salt. Mix until just blended. Stir in pistachios. Preheat oven to 325°. Divide dough in half. On a lightly floured surface, knead dough and shape into two oblong logs about 12 inches long and 2 inches wide. Place on a lightly oiled baking sheet and bake until just light golden. Remove from oven and let cool 10 minutes. Slice logs on the diagonal about 1/2 inch thick. Place slices on baking sheet and bake again for 20 minutes, turning over once.
Nutrition Information
72 kcal calories, 4.55 g total fat, 1.92 g saturated fat, 0 g trans fat, 1.61 g monounsaturated fat, 0.67 g polyunsaturated fat, 18.53 mg cholesterol, 52.62 mg sodium, 6.53 g carbohydrate, 1.27 g fiber, 0.37 g sugars, 2.13 g protein.
Recipe by Kelley Herring.
[Kelley Herring is the Founder & CEO of Healing Gourmet. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.]