The big news about being a semi-finalist in the Pillsbury Bake-Off Contest has had me in the mood to crank up the oven for some cookie making. By the way, have you voted for my Spicy Beef & Sweet Potato Samosas? It’s an easy 1x vote through Thursday, June 27th — look for the recipe and my name (Jennifer Fisher).
Okay, back to the cookies. While I love the Doughboy and am an eater of all things, these Salted Pistachio Chocolate Cookies are whipped up especially for my Paleo diet-following friends with more caveman and cavewoman-inspired eating habits. The cookies are dairy-free, gluten-free with a sweet-salty surprise! If these cookies look familiar, that’s because they are the base cookie recipe from my White Chocolate Protein Ice Cream Sandwich recipe. That’s right people, double the recipe and keep the extras in the freezer for sustained snacking options –today it’s a simple but oh-so-good topping of chocolate and salty nuts and next week maybe the frozen protein filling! Oh, and the Paleo cookies are good plain too!
Salted Pistachio Chocolate Cookie Recipe
- ¾ cup coconut flour
- 2 tablespoons cocoa powder
- ¼ cup coconut sugar
- 1/3 teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup coconut oil, melted
- 1 large egg
- 3 tablespoons almond milk
- ½ cup dairy-free, organic chocolate chips
- ¼ cup salted, roasted pistachios, coarsely ground
In a medium bowl, add coconut flour, cocoa powder, coconut sugar, salt and baking powder. Mix thoroughly.
In a separate bowl whisk together the melted coconut oil, eggs, and milk. Gradually add the wet ingredients to the dry and stir until thick dough is formed. Dough will be fairly crumbly at the beginning; use your hands to form it into one big ball.
On a clean work surface, roll out the dough to approximate ¼” thickness. Using a round 2 ½” diameter cookie cutter, cut out circles. Reroll dough scraps as necessary and continue cutting circles until all dough used. Dough should create enough for 16 cookies. Bake cookies on a lined baking tray at 350 for 10 minutes. Remove to wire rack to let cool completely.
With sharp knife or food processor, coarsely grind pistachios. Place in shallow bowl, set aside.
Place chocolate chips in microwave-safe bowl. Microwave 30 seconds at a time, stirring in between, until smooth, melted consistency achieved.
Spoon chocolate over top of a cookie and spread around with back of tablespoon. Immediately sprinkle with pistachios. Repeat for remaining cookies.
Makes 16 cookies.