Recipe

In a bowl, mix flax seed powder and 1 tablespoon of water and keep aside.

Sieve flour, baking soda and salt in a bowl. Mix and set aside.

Add cornflour in flour mixture for chewy cookies otherwise skip the cornflour.

In another bowl add softened butter, white sugar and brown sugar and whip untill it becomes creamy and light.

Add vanilla essence and flax seed mixture in butter mixture and mix well.

Gradually add flour mixture in butter mixture and mix gently untill everything is combined to form a dough.

Add chopped pistachios in the dough and mix untill combined. Do not over mix.

Transfer this dough in a closed container and refrigerate it for at least ½ an hour. You can also freeze cookie dough for later use.

Preheat the oven at 350*F or 180*C and line a baking tray with parchment or butter paper.

Divide the dough into equal sized balls and flatten the balls gently in your palm.

Sprinkle some pistachios on cookies and press slightly to fix them.

Place these cookies 2 inches apart from each other as they spread out while baking.

Bake for 10 minutes for soft cookies and 12 minutes for slightly crispier cookies. Do not bake more than that.

Take the tray out of the oven and let the cookies sit there for 5 minutes and then transfer them carefully to the cooling rack.

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