Vegan Saffron Cookies With Pistachios and Orange Zest
These vegan saffron cookies with pistachios and orange zest are full of decadent flavours. Saffron by itself has an amazing flavour, but the combination of pistachio and fresh orange zest really elevates the flavour to a whole other level. Both freshly squeezed juice from an orange and orange zest are used to maximise the orange flavour. These cookies don’t taste overly sweet. Instead the cookies have a slightly earthy, nutty, floral, and fresh flavour with just the right amount of sweetness. The texture is also amazing. These cookies are perfectly chewy with a bit of a crunchy edge.
These vegan saffron cookies with pistachios and orange zest are ready to be enjoyed in 30 minutes or less, and the dough doesn’t even need to be chilled! Amazing! So if you’re looking for an exciting new cookie to try or wow any guests, try this delicious and easy vegan cookie recipe! You’d never be able to guess they’re vegan! 🙂
Vegan Saffron Cookies with Pistachios and Orange Zest
Ingredients
- 0,5 g fresh ground saffron
- 1 ½ tsp orange zest make sure it's organic to avoid chemical nasties in your cookies
- 2 tsp freshly squeezed juice from an orange
- 78 g granulated sugar
- 100 g unsalted vegan butter, room temperature
- 2 tbsp light syrup
- 139 g all purpose flour
- 1 tsp baking powder
- pinch sea salt
- unsalted pistachios
Instructions
- Preheat oven to 175°C and prepare two baking sheets.
- Begin with pressing the orange. Mix the saffron with the juice from an orange in a small bowl and let the saffron combine with the liquid. Add the syrup and mix again.
- Zest a clean, organic orange and add the zest to the bowl with the saffron and orange juice.
- Cream the vegan butter and sugar in a medium bowl. When it's fluffy, mix in the saffron mixture.
- Once it's combined, sift in the baking powder and flour to the wet mixture until just combined.
- Chop the pistachios into fine pieces.
- Form 18 dough balls. Then dip each ball into the pistachios. Press the dough balls slightly as you place them on the baking sheets.
- Bake for approximately 10 minutes until the edges have gained a slight golden colour.
- Let the cookies cool completely before enjoying! 🙂
I’m rating this four stars because they were so delicious. I weighed everything and followed the recipe exactly, but my dough was so dry and crumbly so I added a flax egg and an extra tablespoon or two of water which helped a lot. They don’t look like the picture but they’re proper cookies and very very tasty.
Thank you for your review Marissa, I appreciate it! But oh no! I’m sorry to hear that the dough was dry, but so glad you could fix it! My only guess would be that your flour wasn’t fluffed when you measured it meaning the flour to wet ingredients was off.
I’m so happy to hear that the cookies turned out delicious, these cookies are definitely one of my favourite recipes I’ve created. 🙂
OBSESSED. Made these for Christmas last season and I just had to say how amazing they were! I followed the recipe exactly and didn’t experience the dryness that other reader mentioned. Just added these on my list again for this season! Can’t wait!