One of two more cookie recipes that are too good not to share…just in time for New Years! Soft, chewy, crunchy in parts, melt in the mouth chocolate chip pistachio cookies…my ultimate cookie!
I think I’ve possibly been eating just as many pistachios as awesome miss Ashley over @Edible Perspective! They’re by far my favourite dessert nut, almost chewy rather than overly crunchy, sweet and toffee like, they go incredibly well with chocolate and always add a nice bright green funkiness to whatever they have the pleasure of being sprinkled in.
Chopped relatively finely with the odd chunky piece here and there to ensure you get a bite of pistachio in every mouthful.
These soft buttery cookies are my idea of the ultimate cookie. Chewy, crunchy, melted gooey chocolate chips but not so many that they over rule.
Sweet without the sugar rush and downward spiral, they taste even more amazing on day two. They firm up overnight, a chewier consistency than when they’ve had the minimum cooling period…you know those 10 minutes on the tray when they’re too soft to lift…
You wait patiently for the first nibble, even though you know you’d be best off giving them a little longer.
They hold up pretty well for a good four days, after that they loose some of they’re chew so they’re best stored in the freezer..that’s if they last that long! These would make for the perfect dessert cookie, sandwiching your favourite softserve, ice cream or froyo or simply with a mound on top and a drizzle of warm fudge sauce.
Be warned if you leave them to cool on a uneven surface you will end up with bendy cookies!
What’s your idea of the ultimate cookie? Happy to bring cookie recipes in to the New Year or are you done and dusted with them now Christmas is over?
Ultimate Chocolate Chip Pistachio Cookies
Prep Time: 10 minutes + 1 hour
Cook Time: 10 minutes
Keywords: bake snack dessert gluten-free vegan vegetarian soy-free almond meal coconut oil chocolate chips oat flour
Ingredients (20 cookies)
- 112g (1/2 cup) coconut oil melted
- 120g (1 cup) gluten free oat flour
- 110g (1 cup) almond meal
- 1 tbsp ground flax + 3 tbsp water
- 1 tsp vanilla extract
- 75g (1/2 cup) coconut sugar
- 70g (1/2 cup) pistachios roughly chopped
- 60g (1/3 cup) dark chocolate chips or chunks (dairy free)
- 1/2 tsp baking soda
- Pinch of fine grain sea salt
Mix together flax and water and set to one side for 10 minutes until “eggy” in consistency.
Mix together oat flour, almond meal, chopped pistachios, baking soda and salt.
Mix together melted and slightly cooled coconut oil, coconut sugar, flax egg and vanilla extract.
Add wet to dry and mix well to combine. Fold in chocolate chips.
Place dough in the fridge for 30 minutes before baking. Preheat oven to 180C (350F).
Divide the dough which will now have hardened in to 20 balls. Place on a non stick baking tray at least 2 inches apart as they will spread. Bake in the preheated oven for 10 minutes; – I divided mine between two trays.
Allow to cool for 10 minutes on the tray before transferring to a wire rack.
Cookies will firm up as they cool and are even better on day two! Store in a seal tight container for up to 4 days or freeze for up to one month.