Pistasjkjeks med tommelavtrykk (sunne, glutenfrie, eggfrie, meierifrie)

By Carine Claudepierre
Publisert på 11/05/2025

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Disse Pistasj-tommelavtrykkskjeks are delicious and healthy cookies made with no gluten, no eggs, no dairy and just 6 ingredients.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

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Pistasj-tommelavtrykkskjeks

Disse Pistasj-tommelavtrykkskjeks are delicious and healthy cookies made with no gluten, no eggs, no dairy and just 6 ingredients.

5 fra 4 stemmer

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Prep Tid: 15

Cook Tid: 12

Total tid: 27

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 10 cookies

Kalorier: 193.4 kcal

Forfatter: Carine Claudepierre

Ingredienser

US Customary - Metric

▢ 1 cup Medjool Datoer - (note 1) 16 dates 150g/5.5oz soaked and drained
▢ 1 cup Pistachio - (note 2), shelled, unsalted
▢ ½ cup Havregryn - (merknad 3)
▢ 1 teskje Vaniljeekstrakt

Gresskarfyll

▢ ⅓ cup Melkefrie mørke sjokoladebiter - (merknad 4)
▢ 4-5 ss Pistasjsmør

Instruksjoner

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
Place the pitted dates in a glass bowl, pour boiled water on top, soak them for 5 minutes, and drain.
In a food processor, add the soaked, drained pitted dates, pistachios, oats, and vanilla extract.
Process on medium-high speed for 20 seconds, stop the food processor, scrape down the sides of the bowl with a rubber spatula, and repeat a few times, until the nuts look like tiny pieces of broken pistachios, and the dough sticks together when squeezed in your hand. If the dough is crumbly and dry, add 1 or 2 teaspoon of water, blend on medium speed, test the dough in your hand again, and stop adding water when the dough is sticky and you can roll it into balls.
Roll 10 balls and place each of them on the prepared baking sheet, flatten the top of the balls with your hand, then use the back of a teaspoon measuring tool, lightly oiled at the back, to press in the center of each cookie. It will form a cavity that you can fill later with pistachio butter.
Bake the cookies 12-14 minutes at 350°F (180°C) until the sides are golden brown. Transfer the cookies to a plate.
In a microwave-safe bowl, add chocolate chips, and microwave in 30-second bursts, stir, and repeat until fully melted.
Fill each cookie cavity with a teaspoon of pistachio butter, then drizzle melted dark chocolate on top of the pistachio butter to almost fully cover it.
Place the cookies in the fridge for 1 hour, or 10 minutes in the freezer, to quickly firm up the chocolate layer.

Merknader

Merknader 1: You can use other dates varieties but you will have to play with the recipe a little bit. Other varieties are drier than Medjool dates, it means you might need 1 or 2 more dates, or more water to stick the ingredients into a dough.

Merknader 2: Use unsalted shelled pistachios, or other nuts like almonds, cashews, or seeds like pumpkin seeds.

Merknader 3: Or almond flour if you don’t tolerate oats.

Merknader 4: Use a sweetened pistachio butter if you like sweeter cookies, or a pure pistachio butter with no added sugar for a low sugar cookie. You can always stir maple syrup in your nut butter to add a natural sweetness to it if desired.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

OppbevaringOppbevares i kjøleskapet i en lufttett beholder i opptil 1 uke.

Fest oppskrift

Ernæring

Ingredienser og erstatninger

Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

Medjool Datoer – This ingredient binds the cookie dough together and provides all the natural sweetness. You can use other date varieties, but they are often drier, so you might need to add an extra date or a teaspoon of water to get the dough to stick.
Pistachio – This is the main ingredient, giving the cookies their nutty flavor and structure. Note 2 mentions you can also use almonds, cashews, or pumpkin seeds.
Havregryn – This ingredient helps bind the cookies and adds a nice chewy texture. Almond flour is a good substitute if you don’t tolerate oats.
Vaniljeekstrakt – This adds a layer of warm flavor that complements the pistachio and chocolate.
Melkefrie mørke sjokoladebiter – These are for melting and drizzling on top, adding that rich chocolate finish. Any plant-based chocolate bar or chip is fine.
Pistasjsmør – This creates the rich, creamy filling for the “thumbprint” part of the cookie.

How to Make Pistachio Thumbprint Cookies (in Pictures)

Carines baketips

Let me share a few more tips for perfect pistachio cookies

Oat Substitute – If you don’t tolerate oats or just prefer a different texture, you can swap them for the same amount of almond flour.
Soak Your Dates – Don’t skip soaking the dates. This step is essential for making them soft and sticky enough to bind the dough together.
Klebrig deig – If your dough seems too crumbly after processing (this can happen if the dates are dry), just add 1-2 teaspoons of water and blend again until it sticks.
Sweeten the Filling – For a sweeter cookie, you can use a pre-sweetened pistachio butter. If you only have natural, unsweetened butter, simply stir 1-2 tablespoons of maple syrup right into it before filling.