1 cup pistachios
3 cups whole
wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup safflower oil
cup maple syrup
1 teaspoon vanilla
1/2 teaspoon almond extract
In a non-stick skillet, place the
pistachios and cook over low heat for 3-4 minutes or until fragrant and slightly toasted. Set aside to cool for 5 minutes,
roughly chop and set aside.
In a large bowl, sift together the
flour, baking soda, cinnamon, and salt.
In another bowl, combine the oil,
maple syrup, vanilla and almond extract and whisk well. Add the wet ingredients to the dry ingredients and stir well to combine.
Fold in the reserved pistachios.
Spray two non-stick cookie sheets
with vegetable cooking spray and set aside. Preheat oven to 375 degrees.
Using your hands, form the dough
into 1-inch balls. Place the balls on the prepared cookie sheets and flatten them slightly to ensure even baking. Bake for
10-12 minutes or until lightly browned on the bottom. Allow them to cool on the cookie sheets for 5 minutes then transfer
to a rack and allow to cool completely. Store in an airtight container. Makes 2 dozen.