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Pistachio Thumbprint Cookies with Chocolate Drizzle Recipe

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4.2 from 11 reviews

Delicious and healthy Pistachio Thumbprint Cookies made with Medjool dates, rolled oats, and rich pistachio butter, topped with dairy-free dark chocolate. These soft, naturally sweetened cookies are perfect for a nutritious snack or dessert and are easy to prepare with minimal baking.

Ingredients

Dry Ingredients

  • 1 cup Medjool Dates (16 dates, 150g/5.5oz, soaked and drained)
  • 1 cup Pistachios, shelled and unsalted
  • 1/2 cup Rolled Oats
  • 1 teaspoon Vanilla Extract

For Topping

  • 1/3 cup Dairy-Free Dark Chocolate Chips
  • 4–5 tablespoons Pistachio Butter

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) and line a large baking sheet with parchment paper. Lightly spray the parchment with cooking oil to prevent sticking, then set aside.
  2. Soak the dates: Place pitted Medjool dates in a glass bowl and cover them with boiled water. Let soak for 5 minutes to soften. Drain the water completely before proceeding.
  3. Prepare the dough: In a food processor, combine the soaked and drained dates, pistachios, rolled oats, and vanilla extract. Process at medium-high speed for 20 seconds, then stop and scrape down the sides. Repeat this until the mixture resembles small broken pistachio pieces and the dough sticks together when squeezed.
  4. Adjust dough consistency: If the dough feels crumbly or dry, add one or two teaspoons of water gradually and blend again until the dough becomes sticky and can be rolled into balls without crumbling.
  5. Shape cookies: Roll the dough into 10 equal-sized balls and place them spaced apart on the prepared baking sheet. Flatten the top of each ball using your hand. Press the back of a lightly oiled teaspoon into the center to create a cavity for the filling.
  6. Bake the cookies: Place the baking sheet in the oven and bake for 12-14 minutes, or until the edges turn golden brown. Remove the cookies from the oven and transfer them to a plate to cool slightly.
  7. Melt the chocolate: Put the dairy-free dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
  8. Fill and top cookies: Spoon a teaspoon of pistachio butter into the cavity of each cookie. Drizzle or spoon melted dark chocolate over the pistachio butter to almost fully cover the filling.
  9. Chill to set: Refrigerate the cookies for 1 hour or place in the freezer for 10 minutes to quickly firm up the chocolate layer before serving.

Notes

  • Use Medjool dates as they provide natural sweetness and a soft texture.
  • Soaking the dates in boiled water softens them for easier blending.
  • Pistachio butter adds rich flavor and creaminess but can be substituted with almond or peanut butter if desired.
  • Ensure the spoon used to press the cavitiy is lightly oiled to prevent sticking.
  • Store cookies in an airtight container in the refrigerator to maintain freshness and chocolate firmness.

Find it online: https://bitezly.com/pistachio-thumbprint-cookies-with-chocolate-drizzle-recipe/