GF Pistachio and Dark Chocolate Chunk Cookies
I'm back with a new sweet recipe that will make your autumn latte + snack afternoons so much better! These gluten-free and vegan cookies are one of my absolute favorite cookie recipes because they have that super nice crispy edge yet tender center. They are loaded with healthy fats (almond butter, almond flour, coconut oil...etc) and big chunks of pistachio and dark chocolate, which is one killer combo everyone should try!
As the days are getting shorter, one can already sense that chill in the morning air and how all of a sudden you start craving more warm comforting foods, and those cozy moments on the couch with your blanket seem like are so close. Well, I'm definitely not a big fan of winter nor gloomy days but can't complain about having a warm cup of matcha or rooibos latte with one of these cookies in my hand and a sleepy kitten on my lap.
Do yourself a favor and bake these cookies, it's an easy recipe that can be whipped up in less than 30 minute; you won't regret it...and you know there's no better home scent than freshly baked cookies.
Gluten-free pistachio & dark chocolate chunk cookies
(yield: 20 cookies)
Ingredients
1/2 cup almond flour.
1/2 cup oat flour.
1/4 cup potato starch.
2 tablespoons ground flaxseeds.
1 teaspoon baking soda.
1/4 teaspoon pure vanilla powder.
A pinch of pink Himalayan salt.
1/3 cup white almond butter (or tahini).
1/3 cup unrefined cane sugar.
1/4 cup extra virgin coconut oil, liquid.
2 tablespoons pure maple syrup.
1/3 cup raw shelled pistachios.
1/4 cup dark chocolate chunks, 70 % cocoa.
Directions
Preheat oven to 170 ºC (338 ºF) and line two baking sheets with parchment paper.
In a large mixing bowl stir together the almond flour, oat flour, potato starch, flaxmeal, baking soda, vanilla, and salt. Mix well using a wire whisk and set aside.
In a medium bowl vigorously whisk the white almond butter, sugar, coconut oil and maple syrup; until a soft creamy mixture forms.
Add the wet mixture into the bowl with the dry ingredients using a sturdy silicone spatula or a large wooden spoon. Finally chop the pistachios and stir into the batter along with the dark chocolate chunks; reserve a few pistachio chunks to decorate the top of each cookie.
Scoop around 1 tablespoon of dough per cookie, shape them into balls, transfer to the baking sheets and slightly flatten them. Decorate the tops with the reserved pistachios.
Bake for 8 minutes or until the edges look golden, keep an eye on your oven's temperature as these cookies can brown very quickly. They will harden as they cool so don't worry if they come out of the oven quite tender.
Store cookies in an airtight container at room temperature.
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