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Breads & Baking

Chocolate Pistachio Cookies

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

665 kcal

CARBS

43.4 g

PROTEIN

16 g

FAT

52.3 g

Z Chocolate Pistachio Cookies

About this recipe

Pistachios have deep roots in Central Asia, where wild trees grew long before the nuts spread through trade and cultivation. These cookies bring that ingredient into a modern almond-flour dough, pairing its delicate crunch with cocoa, dark chocolate, and maple syrup for a soft, richly flavored treat.

WHY YOU’LL LOVE IT

Cocoa and dark chocolate chips bring rich chocolate flavor to every bite. Chopped pistachios add a delicate crunch to the soft almond-flour cookies. The dough comes together in one bowl, with no mixer required.

Ingredients

Makes 12 cookies. Each serving contains 3 cookies; nutrition information is per serving.

  • 2 cups finely ground blanched almond flour (224 g / about 8 oz)
  • ⅓ cup finely chopped shelled, unsalted pistachios (about 41 g); reserve 2 tablespoons of this amount for topping
  • ¼ cup unsweetened cocoa powder (about 21 g)
  • ½ tsp baking soda (about 2.3 g)
  • ¼ tsp fine salt (about 1.5 g)
  • ⅓ cup pure maple syrup (80 ml / about 107 g)
  • ¼ cup mild-flavored olive oil (60 ml / about 54 g)
  • 1 tsp cold water (5 ml)
  • 1 tsp vanilla extract (5 ml)
  • ¼ tsp almond extract (1.25 ml)
  • ⅓ cup dark chocolate chips, approximately 60–69% cacao (about 57 g / 2 oz)

Preparation

  1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Measure out the ⅓ cup of chopped pistachios and reserve 2 tablespoons for topping.
  3. In a large bowl, stir together the almond flour, cocoa powder, baking soda, and salt, breaking up any lumps.
  4. Add the maple syrup, olive oil, cold water, vanilla extract, and almond extract. Stir until a cohesive dough forms.
  5. Fold in the chocolate chips and the chopped pistachios that were not reserved for topping.
  6. Divide the dough into 12 equal portions using a cookie scoop or spoon. Roll gently into balls, arrange about 2 inches (5 cm) apart on the prepared baking sheet, and gently flatten into thick discs. Use a second lined baking sheet if needed.
  7. Distribute the reserved pistachios evenly over the cookies, pressing them lightly into the surface.
  8. Bake for 12–16 minutes, until the edges are set and the centers still look slightly soft. If baking two trays at once, rotate them and swap their positions halfway through baking.
  9. Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack. They will firm up as they cool while remaining soft inside.
  10. Serve 3 cookies per portion, making 4 portions total.

Tips

Use finely ground blanched almond flour, not coarse almond meal, for a more even texture.
Weigh the ingredients when possible; the amount of almond flour in a cup can vary with packing and brand.
Reserve the topping pistachios from the measured ⅓ cup rather than adding extra nuts.
Choose a mild olive oil so it does not overpower the chocolate and pistachios.
Do not wait for the centers to become completely firm in the oven; the cookies continue to set as they cool.
Allow the cookies to rest on the baking sheet before moving them, as they are delicate when hot.

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