5-Ingredient Pistachio Chocolate Cookies

5-Ingredient Pistachio Chocolate Cookies

A soft, chewy cookie built on nutty pistachio cream and almond meal, giving it a naturally rich, slightly dense texture with crisp, pistachio-studded edges. As they bake, the cookies spread slightly, so reshaping them partway through keeps them perfectly round rather than uneven. Once cooled, each cookie sits on its own disc of glossy, set dark chocolate, adding a satisfying snap and a rich contrast to the soft, nutty cookie above. It's an elevated, bakery-style treat that still comes together with just 5 plant-based ingredients.

Prep Time: 15 Minutes

Cook Time: 17 Minutes

Serves: 12

Ingredients:

Pistachio Cookies:

• 1/3 cup pistachio crema or pistachio butter
• 1/3 cup maple syrup
• 1 and 1/3 cups almond meal
• 4 tbsp pistachios, roughly chopped, divided

 

Chocolate Base:

• 120g dark chocolate

Preparations:

1. Preheat the oven to 175°C and line a baking tray.


2. In a bowl, mix together the pistachio crema and maple syrup until smooth.


3. Fold in the almond meal and 3 tablespoons of the chopped pistachios until a dough forms.


4. Roll the dough into 12 balls and place on the lined tray, spacing them evenly. Press the remaining chopped pistachios on top of each ball.


5. Bake for 15 to 17 minutes, using a round cookie cutter to gently nudge each cookie back into a neat circle every 3 minutes as they spread.


6. Once baked, allow the cookies to cool completely on the tray.


7. Melt the dark chocolate over a double boiler, stirring gently until fully smooth and glossy.


8. Line a baking tray with baking paper and dollop the melted chocolate into 12 spots, spreading each into a circle slightly larger than the cookies.


9. Place a cooled cookie on top of each chocolate circle, pressing down gently.


10. Refrigerate for 30 minutes, or until the chocolate has fully set.

Watch the video: https://www.youtube.com/embed/c4pfPT7rpLA

Source URL: https://chloeevegan.com/recipe/5-ingredient-pistachio-chocolate-cookies/

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