Pistachio Thumbprint Cookies

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These Pistachio Thumbprint Cookies are delicious and healthy cookies made with no gluten, no eggs, no dairy and just 6 ingredients.

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/pistachio-thumbprint-cookies/ or scan the QR code here ➡️

Prep Time15

Cook Time12

Total Time27

Servings: cookies

Calories: 193.4kcal

Author: Carine Claudepierre

Ingredients

1 cup Medjool Dates (note 1) 16 dates 150g/5.5oz soaked and drained
1 cup Pistachio (note 2), shelled, unsalted
½ cup Rolled Oats (note 3)
1 teaspoon Vanilla Extract

Filling

⅓ cup Dairy-Free Dark Chocolate Chips (note 4)
4-5 tablespoons Pistachio Butter

US Customary - Metric

Instructions

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.

Notes

Note 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.

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

Note 3: Or almond flour if you don't tolerate oats.

Note 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.

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.

Storage: Store in the fridge in an airtight container for up to 1 week.

Nutrition