Vegan Pistachio Macaroons

 

Vegan Pistachio Chia Macaroons

1 ounce pistachio pulp (leftover from two batches of pistachio ice cream)

1 ounce sugar

2 tablespoons chia porridge (recipe below)

granulated sugar 

Dry out pistachio pulp in a cool oven (you can probably use ground pistachios and scale up the recipe if you 

A did not just make two batches of vegan pistachio ice cream, and 

B would like more than six cookies).

Heat the oven to 325

Pulverize the dried pistachio pulp with sugar  and mix in enough chia porridge to form a stiff dough. Form the dough into walnut-sized spheres and roll the spheres in additional granulated sugar if desired. This will yield 6 macaroons.

Bake the macaroons for 25 minutes or until lightly browned.

Chia Seed Porridge

1/2 cup chia seeds

3 cups water

cook the chia seeds in water for about 15 minutes.