Pistachio Cookies with Dark Chocolate Chunks
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5.0
3 reviews
Excellent
Pistachio Cookies with Dark Chocolate Chunks
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An easy Pistachio Cookies recipe with pistachio butter as the main ingredient and chocolate chunks for extra good flavor! Vegan, Gluten Free, Refined Sugar Free.
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Ingredients
For the Pistachio Butter:
- 2 cups roasted, unsalted, shelled pistachios
- 1/4 tsp maple syrup optional
- Pinch of sea salt
For the Pistachio Cookies:
- 1 cup oat flour (1 heaping cup rolled oats, blended into flour)
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup pistachio butter (or other natural nut butter)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 4 tbsp coconut oil melted
- 2 Tbsp flax meal
- 1 tsp vanilla extract
- 1/2 cup high quality dark chocolate, chopped into chunks
Instructions
For the Pistachio Butter:
- Pour the pistachios into the bowl of a food processor. Process until completely smooth and very soft, scraping the sides as necessary. This will take awhile- plan on them being in there for about 10-15 minutes. Trust me, it will get super smooth, soft, and drippy. Remove from the food processor and store, unrefrigerated, in an airtight container until ready to use.
For the Pistachio Cookies:
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the oat flour, brown rice flour, tapioca starch, baking soda and sea salt until fully combined. Set aside.
- In a large bowl, mix together the pistachio butter, maple syrup, coconut sugar, coconut oil, flax meal and vanilla extract until fully combined. In small increments, add the dry ingredients to the wet, mixing fully after each addition. You may have to use a hand mixer if it gets too tough. This will be a slightly crumbly dough, but don't worry, it will come together.
- Fold in the chocolate chunks. Use a tablespoon to scoop heaping spoonfuls of the dough. Roll each spoonful into a ball and place on the cookie sheets. If you prefer, you can use a fork to make the crisscrosses on each cookie.
- Bake in the preheated oven for 9-11 minutes, until golden and firm to the touch around the edges. They will still be soft on top, but that's okay. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely before serving (or don't- eat one while it's warm and find what real happiness is). Once cooled, store in an airtight container. Enjoy!
Notes
- Use any of your favorite nut butter you have on hand.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
108mg
(5%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 108mg | 5% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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