My pistachio cookies will make everyone happy,
They will turn every moment sweeter and more amazing.
I’m in love with the pistachio’s subtle taste,
It can fit into so many textures and flavors,
And it excites me every time.
These are joyful cookies,
Family cookies that are fun to make together,
Cookies with great crispiness.
The chocolate frosting gives a bitter contrast to their sweet taste,
The chopped pistachio implies the taste of the cookie itself,
And the joy is infinite.
The cookies can be made without the chocolate frosting,
Or without the chopped pistachio.
They’re gluten-free and they’re insanely beautiful.
My pistachio cookies are exactly the bite you need on the rainy days coming ahead.
They will make the vibe at home exciting and warm.
Put them in the oven, make a good cup of tea or coffee and eat them with joy.
Happy pistachio days to us all 🙂
Pistachio Chocolate Cookies
Ingredients: suitable for about 75 cookies
- ⅓ cup almond butter
- ¼ cup pistachio butter (Purely from 100% pistachio)
- ⅓ cup maple syrup
- Pinch of salt
- 1½ cups oat flour
- ½ teaspoon baking powder
For the frosting
- 100g dark chocolate
- 1 tablespoon olive oil
- Pinch of salt
- 50g chopped pistachio
- Preheat the oven to 350°F (175°C) on turbo mode.
- In a bowl put all liquid ingredients, almond butter, pistachio butter, maple syrup and salt and mix well.
- To the bowl add oat flour and baking powder and mix until forming a sticky mixture. I recommend mixing with a spoon first and once crumbs of dough are formed continue mixing with your hands until a ball of dough is formed. If the mixture is too sticky and moist add 2-3 tablespoons of flour and mix until receiving a dough that’s comfortable to work with.
- Roll out the dough between two parchment papers until it’s 0.5cm (0.2”) thick, Try rolling out the dough equally to the same thickness so that the cookies won’t burn, and remove the top parchment paper.
- Using a pizza knife or a big knife cut the rolled out dough into small squares.
- Move the dough together with the parchment paper into the pan, put in the oven and bake for between 5-7 minutes. After 5 minutes check the cookies, they’re supposed to look dry and a little tan, if they don’t look that way continue baking for another minute or two.
- Take out of the oven, they’ll get stiff after a little cooling. Now would be a good time to go over the cuts we’ve made using a knife so that the cookies will separate easily from one another.
- In a bowl put the dark chocolate broken into squares, olive oil and salt and insert into the microwave. Warm for 30 seconds pulses until receiving chocolate that is uniform and smooth.
- Place the melted chocolate bowl next to a bowl with chopped pistachio. Take each cookie at a time, deep ⅓ of the cookie in chocolate and before the chocolate gets dry deep again in the chopped pistachio (Have a sneak peek at the pictures below). Repeat with all the cookies, it’ll take a little time but will be worth every moment 🙂
Prepare a bowl full of cookies and gobble together 🙂
A little extra from me:
- Can be kept on the counter / sealed jar for up to 4 days.
- I recommend keeping the maple syrup. In case you do want to change it to something else, it could be substituted for date honey. Date honey will color the mixture, therefore give the cookies extra attention while in the oven.
- Almond butter can be substituted for / peanut butter / cashew butter. The butter you choose will affect the taste of the cookies. Using almond butter will provide the best outcome.
- The cookies can be made without chocolate frosting.
- Oat flour can be substituted for 1½ cups of almond flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂