Choc Chip Pistachio Cookies

GF, RSF, DF
Serves: makes 8 large cookies

This recipe was inspired by one of my favourite bakeries in Melbourne, they do the most amazing cookies and this flavour combination is by far my favourite. Good news is, mine just happens to be a whole lot better for you without skimping on taste. 

Ingredients:

140 g NIULIFE Coconut Sugar 
100 g NIULIFE Extra Virgin Coconut Oil, softened 
1 free-range egg
1 tsp vanilla bean paste or extract 
2 cups (200 g / 7 3/4 oz) almond flour 
1/3 cup (45 g / 1 3/4 oz)  tapioca flour or arrowroot 
1/2 tsp salt 
1/2 cup (70 g / 2 1/2 oz) shelled pistachios, roasted, salted, finely chopped
1/4 cup (35 g /1 1/4 oz) roughly chopped dark chocolate (70-80% or make your own) 
1 tsp gluten-free baking powder

Method:

Get started by preheating the oven to 180°C (350°F) and lining two large baking trays with baking paper. 

Combine the coconut sugar and oil in a bowl and whisk until well incorporated. You can use an electric hand whisk or beater for this if you have one, but it’s not essential – you just want it well incorporated. Now whisk in the egg and vanilla bean and set aside. 

In a separate bowl combine the almond flour, tapioca flour, baking powder, and salt and mix well. Pour the dry ingredients into the wet ones and use a wooden spoon or spatula to mix until you have a thick dough. Finally, stir through the pistachios until incorporated. 

Spoon heaped tablespoons of batter onto the prepared baking trays and gently flatten slightly. Now top each cookie with even amounts of roughly chopped dark chocolate chunks. Be sure to keep each cookie 1-2 inches apart to allow for spreading.  

Transfer the trays to the oven and cook for 10-15 minutes, rotating the trays halfway for even cooking. Once they’re golden brown around the edges and on top, transfer to a wire rack to cool completely.