Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

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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).

jennifer fisher - - salted pistachio chocolate cookies

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.

29 thoughts on “Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

    • Vegan? Substitute 1/4 cup blended silken tofu = 1 egg — however, I have not tried this 😉

    • agree – pistachios are yummy! Usually I buy the ones in shells so I have to “work for it” but for this recipe I just got the “meats” to make it easy

  1. These cookies sound delicious. I love pistachios and adding in chocolate sounds like the perfect combination. I pinned this recipe to our Pete and Gerry’s Organic Eggs Paleo Diet Board. Thanks for sharing and good luck in the Pillsbury Contest!

    • It is a good combo, I wish they would sell chocolate-covered pistachios at the store — never seen it!

  2. FYI it says to combine the eggs with the oil and milk, but don’t see milk listed in the ingredients? Did you mean almond milk instead of almond flour? Cuz I put almond flour in the dry mix, I guess we’ll see if it still turns out!

    • Ack, thanks for catching that! I just fixed the recipe after cross-checking it with my Ice Cream Sandwich recipe and YES it is 3 tablespoons of almond milk — I remember retyping it and changing almond milk to almond meal and then almond flour. What a bad memory I have. They should turn out, if too crumbly and you don’t have the almond milk, just use water or other liquid. Sorry bout that. 🙂

  3. You have baking powder in the ingredient list, but baking soda in the directions. Just wondering which one to use.

  4. Mrs. Mango — use baking powder. Wow, my brain was not turned on when I wrote this recipe, thanks for catching that.

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