Chocolate Pistachio Cookies

Ingredients:

• 1 cup granulated coconut sugar 

• 100g coconut oil, softened 

• 1 free-range egg

• 1 tsp vanilla bean paste or extract 

• 2 cups almond flour 

• 1/3 cup tapioca or arrowroot flour

• ½ tsp salt 

• ½ cup roasted, finely chopped pistachios

• ¼ cup roughly chopped dark chocolate (70-80 per cent). *Can use carob chocolate for dairy free option.

• 1 tsp gluten-free baking powder

Directions:

1. Preheat oven to 180°C and line baking tray with baking paper. 

2. Combine the coconut sugar and coconut oil in a bowl and whisk until really well incorporated. (You can use an electric beater for this if you have one, but it’s not essential). Then whisk in egg and vanilla bean and set aside. 

3. In another bowl combine almond flour, tapioca flour and salt and mix well. Pour the dry ingredients into the wet ones and use a wooden spoon or spatula to mix until you have a thick dough. Finally, stir through the pistachios.

4. Spoon heaped tablespoons of batter onto the prepared baking tray and gently flatten slightly. Top each cookie with the roughly chopped dark chocolate chunks. Be sure to keep each cookie 1-2 inches apart to allow for spreading.  *optional - add a sprinkle of crushed pistachios ontop.

5. Cook for 10-12 minutes, rotating the tray half way for even cooking. Once golden brown around the edges and on top, transfer to a wire rack to cool completely.  

Note:

Store in the fridge in an airtight container for yummy, chewy cookies.