Biskut Pistachio Coklat (Tiada Gluten, Tiada Telur, Tiada Tenusu)

Ini Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biskut Pistachio Coklat

Ini Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

5 daripada 4 undi

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Masa persediaan: 10 minit minit

Masa Masak: 12 minit minit

Jumlah masa: 22 minit minit

Kursus: Snek

Masakan: Amerika

Hidangan: 10 cookies

Kalori: 265.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung Badam - (nota 1)
• ▢ ⅓ cawan Pistachios - unsalted, finely chopped or pulsed into a ground texture – set aside 1 tablespoon to decorate (note 2)
• ▢ ¼ cawan Serbuk Koko tanpa gula
• ▢ ½ sudu teh Serbuk penaik
• ▢ ¼ sudu teh Garam - pilihan (nota 3)
• ▢ ⅓ cawan Sirap maple - (nota 4)
• ▢ ¼ cawan Minyak Zaitun Perisa Ringan - (nota 5)
• ▢ 1 sudu makan Air sejuk - (nota 6)
• ▢ 1 sudu teh Ekstrak vanila - pilihan
• ▢ ¼ sudu teh Ekstrak Badam - (nota 7)
• ▢ ⅓ cawan Cip Coklat Gelap Bebas Tenusu

arahan

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
• Place the pistachios in a food processor and blend until they form a fine powder. Or, place them on a chopping board and chop, but this takes a good 2-3 minutes, as you must chop them super finely to prevent the cookie dough from being fragile.
• In a large mixing bowl, stir almond flour, finely chopped pistachios, cocoa powder, baking soda, and salt if used. Whisk to evenly combine.
• Add maple syrup, oil, water, vanilla extract, almond extract, if used, and chocolate chips.
• Stir with a rubber spatula until it starts to look crumbly, then lightly oil your hands and squeeze the ingredients together to form a soft, sticky dough. If too dry, add a little more water. It should form a dough ball.
• Grab 1 1/2 tablespoons of dough, roll it into a ball, place it on the baking sheet, and repeat, leaving an inch of space between the dough balls. They expand a bit in the oven. Gently flatten the top of the cookie dough ball using the palm of your hand. It should form a 1/3-inch thick cookie (1 cm).
• Bake the cookies in the center rack of the oven for 12-14 minutes at 350°F (180°C) until dry on top and darker on the edges.
• Let them cool down for 15 minutes on the cookie sheet, without touching them at all. They firm up as they cool down. Then slide a spatula under each cookie, and let them cool down on a wire rack for 1 hour.

Nota

Nota 1: I am using ultra-fine almond flour with a light golden color, which makes the best moist cookies. You can use almond meal, but the cookies will be drier. Cashew flour and hazelnut flour work too. You can’t use flour or oat flour. For a nut-free version, use sesame seed flour.

Nota 2: Unsalted. Make sure the pistachios are finely ground or chopped. If you have big pieces, the cookie dough will be fragile and fall apart.

Nota 3: This enhances the cocoa flavor, but you can skip it if you watch your sodium intake.

Nota 4: Or agave syrup, coconut nectar, Yacon syrup.

Nota 5: Or any low-flavor oil you like.

Nota 6: Water brings the cookie dough together.

Nota 7: Only if you like the light bitter taste of it.

Pada Suhu AmbienSimpan biskut pada suhu bilik sehingga 4 hari di dalam bekas kedap udara. Anda boleh membekukan biskut dalam beg Ziploc dan mencairkannya pada suhu bilik sehari sebelumnya.

Mod Ketuhar: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 265.1kcal | Karbohidrat: 17.8g | Protein: 6.5g | Lemak: 20.5g | Lemak tepu: 3.7g | Lemak tak jenuh ganda: 1.2g | Lemak tak jenuh tunggal: 5g | Natrium: 120.9mg | Potasium: 137.6mg | Serat: 3.8g | gula: 9.7g | Vitamin A: 17.6IU | Vitamin B12: 0.02Pg | Vitamin C: 0.3mg | Kalsium: 84.1mg | Iron: 1.4mg | magnesium: 20.2mg | Fosforus: 43.5mg | zink: 0.5mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Badam – This creates the base of the cookie and provides a moist, tender crumb without gluten. Cashew flour or hazelnut flour are great options that keep the texture similar.
• Pistachios – These add the signature crunch and nutty flavor to the recipe. You can swap them for hazelnuts or pecans if you want a different flavor profile, but pistachios look the best against the dark cocoa.
• Serbuk Koko tanpa gula – This brings the deep chocolate flavor. Cacao powder or Dutch-processed cocoa powder work perfectly as well.
• Serbuk penaik – This helps the cookies rise slightly and softens the texture.
• Garam – It balances the sweetness and makes the cocoa flavor pop.
• Sirap maple – This acts as the sweetener and the sticky binder that holds the gluten-free flour together. Agave syrup or coconut nectar are excellent liquid sweetener alternatives.
• Minyak Zaitun Perisa Ringan – This adds necessary moisture and healthy fats. Melted coconut oil or avocado oil are suitable swaps if you want a neutral taste.
• Air sejuk – This hydrates the almond flour just enough to bring the dough into a ball.
• Ekstrak vanila – This rounds out the flavors and adds sweetness.
• Ekstrak Badam – This intensifies the nutty flavor profile. You can skip it if you prefer a stronger chocolate focus.
• Cip Coklat Gelap Bebas Tenusu – These add melting pockets of chocolate. Chopped dairy-free chocolate bars or even cacao nibs are fun options to vary the texture.

How to Make Chocolate Pistachio Cookies (In Pictures)

Petua Membakar Carine

Let me share a few more tips for a perfect cookie.

• Finely chop the pistachios – Make sure you chop the pistachios very finely, otherwise, the dough will be fragile. I recommend using a food processor to pulse them into a fine crumb; it is faster and creates the perfect ground texture.
• Vary the chocolate – If you prefer a less sweet cookie, you can skip the chocolate chips or use finely chopped 85% dark chocolate. Dairy-free white chocolate chips also work well if you want a different look.
• Enhance the flavor – Adding salt to the dough is crucial as it really helps to bring out the rich chocolate flavor.
• Check your nuts – Ensure you use unsalted pistachios to keep the flavor balanced!

More Pistachio Recipes

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Cranberry Pistachio Shortbread

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