Description
Enjoy these grain-free pistachio cookies that combine nutty flavors with a touch of sweetness. With a chewy texture and optional dark chocolate chips, they make for a delightful treat perfect for any occasion!
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Place shelled pistachios in a food processor and pulse until finely chopped, but not a paste. Set aside 2 tablespoons for garnishing.
- In a large mixing bowl, whisk together almond flour, coconut sugar, sea salt, and baking soda until well combined.
- Stir the finely chopped pistachios into the dry mixture until evenly coated.
- In a separate bowl, whisk together melted coconut oil, egg, and vanilla extract. Ensure the coconut oil is not too hot.
- Pour the wet ingredients into the dry mixture and mix until a slightly sticky dough forms. Add a teaspoon of water or almond milk if too dry.
- If using, fold in dark chocolate chips until evenly distributed.
- Line a baking sheet with parchment paper. Portion out the dough into balls and place them on the sheet, leaving 2 inches between each.
- Gently flatten each cookie ball and sprinkle with reserved chopped pistachios.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Notes
- Ensure the coconut oil is cooled slightly before mixing with the egg to avoid cooking it.
- For a variation, try adding other nuts or dried fruits to the dough.
- These cookies can be enjoyed fresh or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes