Double Chocolate Pistachio Cookies

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1/2 cup coconut oil, room temperature

1 cup coconut sugar

1/4 cup almond milk, unsweetened

1 tbsp. vanilla extract

1/4 tsp. almond extract

1 cup gluten free all-purpose flour

1 cup almond flour

5 tbsp. cacao powder, unsweetened

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 crushed pistachios

1/4 cup dark chocolate chips


1. Thoroughly mix the coconut oil and coconut sugar together, and then add the almond milk and vanilla.

2. In a separate bowl mix both flours, cocoa powder, baking soda, baking powder and salt.

3. Combine the wet and dry ingredients, and then fold in the pistachios and chocolate chips.

4. Let mixture chill covered in the refrigerator for about 20 minutes. Chilling the dough will make the cookies extra soft and chewy.

5. Pre-heat oven to 350 degrees F and like a baking sheet or two with parchment paper.

6. Roll cookie dough into balls (2 tbsp. worth) and place on prepared pan(s). There should be enough to make 18 cookies.

7. Bake cookies for 9-12 minutes. Mine are perfect at 9 minutes! They may look like they need more time in the oven, but under-baking the cookies will make them soft and chewy.

8. Let cookies cool before serving. Enjoy!

Bon Appetit!

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