Chocolate Pistachios Cookies

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5 from 2 votes

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-pistachio-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 265.1kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
⅓ cup Pistachios unsalted, finely chopped or pulsed into a ground texture - set aside 1 tablespoon to decorate (note 2)
¼ cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
¼ teaspoon Salt optional (note 3)
⅓ cup Maple Syrup (note 4)
¼ cup Mild-Flavor Olive Oil (note 5)
1 tablespoon Cold Water (note 6)
1 teaspoon Vanilla Extract optional
¼ teaspoon Almond Extract (note 7)
⅓ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

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.

Notes

Note 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.

Note 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.

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

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

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

Note 6: Water brings the cookie dough together.

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

Storage: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.

Oven Mode: 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.

Nutrition