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Double Chocolate Pistachio Cookies Recipe

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4.4 from 8 reviews

Delight in these Double Chocolate Pistachio Cookies that combine the rich flavors of dark chocolate and pistachios into a naturally sweetened, gluten-free treat. Made with simple ingredients like pistachios, maple syrup, and dairy-free chocolate chips, these cookies feature a chewy texture with a crunchy edge and a luscious chocolate thumbprint center. Perfect for a wholesome snack or dessert, they’re easy to prepare and bake to perfection.

Ingredients

Dry Ingredients

  • 1 1/2 cups Pistachios (Unsalted)
  • 3 tablespoons Unsweetened Cocoa Powder
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1/2 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Mild-Flavor Olive Oil (optional)

Toppings

  • 1/3 cup Dairy-Free Dark Chocolate Chips
  • Extra chopped pistachios for sprinkling

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil the paper to prevent the cookies from spreading too much.
  2. Grind Pistachios: Using a high-speed blender, pulse the pistachios until they form a fine powder. Blend in 15-second intervals, scraping down the sides between and avoiding over-blending which can turn the nuts into butter.
  3. Mix Ingredients: Transfer the ground pistachios to a mixing bowl. Add maple syrup, cocoa powder, vanilla extract, and salt. Stir thoroughly with a rubber spatula until you achieve a sticky, runny batter.
  4. Shape Cookies: Generously oil your hands, then scoop about a tablespoon of batter and roll it between your palms to form balls. Place them spaced about one inch apart on the prepared baking sheet. Keep your hands oiled and clean every few cookies to ease shaping.
  5. Create Thumbprints: Lightly oil the back of a teaspoon and press an indentation in the center of each dough ball to form a thumbprint without breaking the cookie.
  6. Bake Cookies: Bake in the preheated oven for 14 minutes until the tops are dry but the cookies remain soft to touch. Remove and allow to cool on the baking sheet for at least 15 minutes for them to firm up.
  7. Cool on Rack: Transfer the cookies gently to a cooling rack to cool completely and set.
  8. Melt Chocolate Topping: In a microwave-safe bowl, melt the dairy-free dark chocolate chips with olive oil in 30-second bursts, stirring in between until smooth and fully melted.
  9. Decorate Cookies: Drizzle the melted chocolate into the thumbprint centers of each cookie and sprinkle extra chopped pistachios on top for added texture and flavor.
  10. Chill to Set: Place the cookies in the freezer for 10 minutes to allow the chocolate filling to firm up perfectly.
  11. Serve and Enjoy: Enjoy the cookies warm for a crunchy texture or at room temperature for a softer, chewier bite.

Notes

  • Do not over-blend the pistachios or they will turn into butter instead of flour.
  • Lightly oiling your hands and the spoon helps shape the sticky batter easily and neatly.
  • The cookies will be soft when warm but firm up as they cool, so handle gently until fully set.
  • Using dairy-free chocolate chips makes this recipe suitable for those avoiding dairy.
  • Cool the cookies on the baking sheet first to allow them to set and avoid breakage when transferring.

Find it online: https://bitezly.com/double-chocolate-pistachio-cookies-recipe-2/