1) Preheat oven to 350°.
2) In a large bowl, cream together vegan butter and sugar, until well mixed. Add vanilla and almond extracts and mix until uniform.
3) In a separate bowl, combine all-purpose flour, whole wheat pastry flour, flax seeds, baking powder and sea salt. Mix until uniform and fold into wet ingredients. 4) Add almond milk and whisk gently to combine.
5) Scoop about ¼ cup batter onto baking sheet. Sprinkle each cookie with ground Raw Pistachio Kernels and place desired amount of Dark Chocolate Pistachios on top of each cookie.
6) Bake for about 20-22 minutes. Remove from oven and cool on a wire cooling rack.