CHOCOLATE PISTACHIO COOKIES

by The White Chestnut September 15, 2019 0 comment
CHOCOLATE PISTACHIO COOKIES

CHOCOLATE PISTACHIO COOKIES

Hi guys! I hope you are having a great Sunday! Today I was feeling like I needed to make something sweet so I decided to make some almond cookies, the base of my cookies is always almost the same, I love the ratio, they are always perfect and really delicious!

I prefer to use almond instead of flour as I believe they are more healthy, and I loooveee the taste of almond cookies.

As I wanted to add some chocolate I top these delicious almond cookies with some melted chocolate and also salty chopped pistachios.

These chocolate pistachio cookies are sweet because of the maple syrup, they feel a bit spongy, so good! you can really taste the almonds, and my favorite part is the dark chocolate with the chopped pistachios on top! The salt from the pistachios works always SO GOOD! with the chocolate, honestly, it is the perfect match!

If you haven´t tried chocolate with a pinch of salt, go and try it! I feel like it makes chocolate even tastier.

This chocolate pistachio cookies are so good that I made 12 and I just eat 6 in a role hahahaha, when I make the recipes for the blog I love to tidy up and then enjoy my sweets with a cup of tea 🙂

I really hope you like these chocolate pistachio cookies!


INGREDIENTS


Ingredients for the cookies:

2 cups almonds

a tsp baking soda

a tbsp peanut butter

2 tbsp melted coconut oil

1/3 cup maple syrup

a tsp cinnamon powder

a tsp nutmeg

Ingredients for the toppings:

100g dark chocolate to melt

1/2 cup chopped pistachios


Preparation time: 15 minutes
Total time: 40 minutes
Serving size: 12 cookies

METHOD

Let´s make this delicious chocolate pistachio cookies! We are going to make them into parts, on the first part we will make the cookies and then on the second part, we will add the toppings, so chocolate and pistachios!

Let´s start by making the cookies, in a food processor start by blending the almonds until you get almond flour, it will take you approximately a minute.

Then add a teaspoon of baking soda, a tablespoon of peanut butter, 2 tablespoons of melted coconut oil, 1/3 cup of maple syrup, a teaspoon of cinnamon powder and a teaspoon of nutmeg.

Mix until everything comes together with an even texture, it should be wet but not runny, it will take you around 30 seconds.

Preheat the oven to 170ºC/338ºF.

Take your favorite mold and fill it with the dough, I used the 12 mini stars mold by Le Creuset, I love it for X-Mas time too, is super cute! you can find it by clicking here.

Bake the cookies at 170ºC/338ºF for around 10 minutes until golden, then leave them to cool down.If you try to remove them from the mold they will break. This is because the coconut oil is still hot, so once the coconut is cooled down it will harden up.

Whilst the cookies are cooling down we are going to melt the chocolate and you can also chop the pistachios.

Once the cookies are cool, remove them from the mold.

Now you can pour some melted chocolate on top and also sprinkle some pistachios, so good!

Enjoy!

LEFTOVERS?

You can keep the leftovers in a dry place for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! VEGAN CHOCOLATE CHIP COOKIES, BEST EVER VEGAN ALMOND COOKIES WITH RASPBERRY JAMDARK CHOCOLATE OATMEAL COOKIES.

Did you make this recipe?

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

These are the products that I use on this recipe

Le Creuset 12 mini starts, cookie mold.

 

 

 

 

Kitchen Aid food processor

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