For the solid part: 100g of rice flour. See in store 45g almond flour. See in store For the liquid part: 5 tablespoons of coconut oil 2 tablespoons EVOO (extra virgin olive oil) 50g almond drink 3 tablespoons agave syrup 2ml vanilla extract 2 tablespoons pistachio cream To add later: A handful of chopped pistachios A handful of dark chocolate chips @casa_perris Preparation? 1. In a bowl, mix all the ingredients for the liquid part. 2. Next, add the rice flour and almond flour. Mix again. 3. Add the chopped pistachios and chocolate chips. Stir well. 4. Make cookies of the size you want and put them on a tray with baking paper underneath. 5. Preheat the oven for 15 minutes at 180° and then bake the cookies for 18-20 minutes at the same temperature.