Nice Cookies – Chocolate Pistachio Cookies

 
 

Dark chocolate, pistachio, cardamom cookies 

 

Ingredients:
⅔ cup coconut sugar

½ cup refined coconut oil, slightly softened

1 flax egg (see Tips)

1 teaspoon pure vanilla extract

2¼ cups blanched almond flour

1 teaspoon ground cardamom

½ teaspoon baking soda

½ teaspoon kosher salt

4 ounces bittersweet chocolate, chopped (about ⅔ cup), plus extra for decoration, if desired

¼ cup shelled pistachios, chopped, plus extra for decoration, if desired

  1. Mix coconut sugar and coconut oil in a mixing bowl with a sturdy spoon until fluffy. Add the flax egg and vanilla and mix until nicely blended.

  2. ADD the almond flour, cardamom, baking soda, and salt to the wet ingredients. Mix the ingredients in by hand. Fold in the chopped chocolate and pistachios.

  3. COVER the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This will lets the flavors permeate the dough.

  4. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper.

  5. SCOOP about 3 tablespoons of dough to form cookies. Put them 2 inches apart on the baking sheet. If desired, press more chocolate chunks, pistachios, or both onto the top of the cookies. Bake for 10 to 12 minutes, until the cookies are just beginning to turn golden brown around the edges.

  6. LET the cookies cool for 10 minutes on the baking sheet and then move them to a wire rack to cool completely. Store the cookies in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week.

TIP:

To make a flax egg, whisk 1 tablespoon of ground flax seed with 2½ tablespoons water. Set aside for about 10 minutes to give the mixture time to gel.

 
 








Shina Chenvegn, recipes, vegan recipes, healthy recipes, christams recipe