Dark Chocolate Chunk Pistachio Cookies
These sweet and salty cookies are the perfect way to celebrate dessert. They're crisp on the outside, chewy on the inside and filled with puddles of melty dark chocolate. Indulge alongside your favorite glass of milk. These cookies are Vegan, Dairy free and can easily be made paleo + gluten free.
Equipment
- Mixing Bowl
- rubber spatula
- measuring cups
- Measuring spoons
- baking sheet
- parchment paper
Ingredients
- 1 flax egg 1 tablespoon flax seed + 3 tablespoons of water
- 1 cup whole wheat flour (sub 1 cup almond flour + 1/4 cup coconut flour if gluten free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted then COOLED coconut oil (do not skip cooling step)
- 1/2 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 dark chocolate bar, finely chopped I use HU dark chocolate
- 1/3 cup shelled pistachios, finely chopped
- 2 pinches flaky sea salt for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. While oven is preheating, line a cookie sheet with reusable silicone baking mat or parchment paper and set aside. Next, make your flax egg. Combine flax seed with water and whisk until well combined. Let sit to congeal for about 5-10 minutes and melt your coconut oil so it has time to cool. I like to melt mine in a small sauce pan on stove top, but you can also use the microwave. Once melted, sit in fridge for 5 minutes.
- If you didn’t buy shelled pistachios then now’s the time to crack each one open, removing the nut from the shell until you fill a 1/3 cup of shelled pistachios. Pour pistachios onto a cutting board and begin chopping with a large knife until finely chopped. Set pistachios aside, grab your dark chocolate bar and begin to chop until the entire bar is finely chopped. Set aside.
- In a small mixing bowl, combine dry ingredients. Whisk together your flour(s), baking soda and salt, set aside. In another small mixing bowl combine your flax egg, melted then cooled coconut oil (*do not skip the cooling step*), coconut sugar, maple syrup and vanilla extract. Whisk until well combined and slowly pour into the mixing bowl with dry ingredients. Slowly mix dry and wet ingredients until just combined and then fold in your chopped pistachios and dark chocolate. (If the dough seems dry, keep mixing for an extra 30 seconds, sometimes it takes extra mixing for the wet ingredients to soak into the dry).
- Using a tablespoon, scoop about 2 tablespoons worth of cookie dough and roll into balls. Place each ball a few inches apart onto your lined baking sheet. Place in oven to bake for 10-12 minutes or until edges are lightly browned. Removed from oven and sprinkle cookies with flaky sea salt. Let cool for 5-10 minutes before transferring to a wire cooling rack. Eat immediately or store in an airtight container for up to one week. *To ensure freshness, I recommend wrapping in parchment paper and then sealing in an airtight container. But you don’t have to do this step.*
Notes
Whole wheat flour- Feel free to sub whole wheat flour for 1 cup almond flour + 1/4 cup coconut flour.
Flax egg- you can swap out flax egg for one regular egg.
Chocolate bar- Feel free to use 1/2 cup dark chocolate chips if you don't have a chocolate bar on hand.
Freezing- If freezing this dough, I recommend rolling into 10-12 cookie dough balls, wrapping in parchment paper, sealing in an airtight container and storing in the freezer for up to 6 months. Before baking take out of freezer for 10 minutes to let thaw a bit and bake at 350 F for 10-12 minutes.