White chocolate and pistachio cookies

Gluten free - Paleo

For 4 servings

Macros per serving : 316 calories - P: 9g / C: 25g / F: 22g

INGREDIENTS

1,5 cup blanched almond flour

30g agave syrup

1/2 cup coconut flour

1/2 teaspoon baking soda

1 pinch of salt

1 large egg

10g melted butter or almond butter

1 teaspoon unsweetened vanilla powder

30g white chocolate chip (I used vegan chocolate)

30g organic shelled pistachios

Preheat the oven to 350F.

Line two baking pans with parchment or a silicone pad and set aside.

In a large mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, baking soda, and salt. Set aside.

In a medium mixing bowl, lightly whisk the egg, them whisk in the oil, honey, and vanilla extract.

Pour the wet (egg, etc.) mixture into the dry (flours, etc) mixture and stir to combine.

Fold in the chocolate and pistachios.

Scoop heaping 2 tablespoon portion and roll it into a ball. Place ball onto the prepared baking sheet and press down slightly to form a thick disc.

Repeat with the rest of the remaining dough.

If there is any remaining chocolate or nuts on the bottom of the mixing bowl once you have scooped all the dough, press the pieces into the top of the dough balls before baking.

Bake for 11-13 minutes until matte on top and just slightly golden around the edges. The cookies will look done, but still be very soft and delicate.

Let the cookies cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.

Preheat the oven to 180°.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.

In another bowl whisk the egg, then add butter, syrup and vanilla extract.

Pour the wet (egg, etc.) mixture into the dry (flours, etc) mixture and stir to combine.

Fold in the chocolate and pistachios.

Prepare a baking sheet (greased or covered with baking paper).

Roll the dough into smalls ball and press to form cookies.

Bake for 10 minutes or until just slightly golden around the edges.

Let the cookies cool 10 minutes so they firm up before enjoying!

White chocolate and pistachio cookies

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