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Salted Chocolate Pistachio Cookies

I just don’t know how to properly talk about these cookies. They are my new favorite for so many reasons.

They aren’t overly sweet–just right.
I’m a giant fan of the dark chocolate, pistachio, and sea salt combo because it hits the sweet and salty AND nutritional combo. Okay, I might be stretching the nutrition point a bit. But I do omit the butter in favor of coconut oil and dark chocolate instead of semi-sweet. And, of course, all of those pistachio’s are good for you. So yeah, nutritious.
They are easy to make.
Mix and bake. The end. The hardest part is shelling the pistachio’s if you don’t find pre-shelled ones. Which I grab from Amazon to make my life easier. Or, you get your kid to do them…
They are grown-up.
Kids aren’t going to like them. This is a good thing, in my opinion. Grown-ups deserve cookies too. Mom’s deserve cookies that don’t get devoured immediately after being taken out of the oven. These might actually make it to the freezer for girl’s night. If you don’t eat them all yourself, first.

Ingredients:

2 1/2 cups flour
1/2 cup cocoa
3/4 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups coconut oil (or soft butter)
1 1/2 cups brown sugar
1 teaspoon vanilla
1 large egg, beaten
5 oz dark chocolate chips (you can sub semi-sweet if that’s all you have)
1 cup chopped and shelled pistachio’s

Directions:

Preheat oven to 350degrees.
Mix flour, cocoa, salt, and baking soda together in a small bowl and set aside.
In a large mixing bowl, beat coconut oil and brown sugar together for about 2 minutes.
Add the egg and vanilla and beat for about 2 more minutes.
Slowly beat in the dry ingredients just until combined.
With a wooden spoon or spatula, stir in the chocolate chips and pistachio’s.
Put about 1.5 inch round balls of dough on to a greased cookie sheet. (NOTE-I totally just use two spoons and eye-ball this. You perfectionist can measure and form proper balls, if you like.)
Gently press the balls down a bit to give them a flat top. Sprinkle the tops with sea salt.
Bake at 350 degrees for 11-13 minutes or until they look set and the edges look dry. (it’s a guesstimate, guys…don’t overthink it!)

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Vegan Beet Chocolate Cake with Coconut buttercream frosting

Well hello there you delicious hunk of cake, you! Yes you! The one without eggs, or butter, or milk, or any of those yummy things that come from animals. You are truly amazing. What? You even taste good? STOP. I just can’t take the awesomeness.

Well, hey readers! You caught me in a moment of loving conversation with my food creation. I am sad to admit this is a common occurrence. Men have been know to give their cars personalities, many of my DIY friends name their furniture (I do this too!), and I … talk to my food. But gosh, they have so dang much to say! They speak of traditions, family times, fellow veggies & fruit they like to hang with, memories, seasons, and loved ones gone.

I think of Chocolate Cake and a lovely man named Marvin that adored that cake. Wild Rice Soup reminds me of my Grandma and her cabin. Shortbread Cookies remind me of my sister Darla (who first introduced me to their buttery goodness in full force). And Cauliflower Potato Salad reminds me of my grandparents (who really didn’t like cauliflower subbing out potatoes and were quite vocal!).
For instance, this cake would tell you that it is chock full of healthy beets, cocoa, and coconut without using a single egg or chunk of butter to make it delicious. It would tell you about it’s raw sugar, it’s coconut milk, and it’s Bob’s Red Mill flour. This chocolate beet cake requested only the finest ingredients and careful care. And gosh is it dang proud of itself! Rightly so. For my vegan readers, you will appreciate the accomplishment of a delicious fudgy chocolate cake with a buttercream frosting that tastes sooo close to the real thing that you will swear you hear mooing!
Beets are messy, this is very true. But sometimes they are absolutely worth the trouble and mess. They do a fantastic job of helping this cake create a fudgy, sweet inner without a hint of an egg or milk. Plus the nutrients they sneak into this chocoalte cake is a giant bonus! The frosting here is made for this chocolate cake. As in, the cake and frosting combo is a must try your first time around.

So, I have this little bit of a pet peeve when someone wants to make changes to recipes and dishes. Like, when you go to a restaurant that specializes in something and then proceed to adjust the meal. Not for dietary changes. Because you think something will taste better. Or, you don’t think you’ll like a combo. For pete’s sake, they don’t get awesome by chance. I am a big believer in always trying something the way it comes or is combined the first time. No subbing or changing for me. No siree. Those chefs know their stuff I and am NOT going to be the one to question them. Please, for the sake of our friendship, don’t tell me if you are one of “them”. Eh, I’ll still like you 🙂

Coconut oil “butter”cream pairs beautifully with the chocolate cake especially especially if you top the whole thing with a bit of coconut. You’ll be swooning and talking to your food like me. Really, you and I will have conversations about the conversations we have with our food. They probably have a meeting I should be going to. But, I’m thinking of making another cake. Or bringing the cake to a meeting? Baha! A FTU (Food Talkers Unite) meeting.

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4 ingredient Coconut Milk Chocolate Pudding

Do you know one of the foods I have most missed by removing milks and sugars from my diet? Chocolate. Chocolate in all forms. Chocolate in all flavors. But mostly in the silky smooth form of pudding and mousse. I ADORE silky smooth chocolate and milk smooshed into one big giant bowl of deliciousness!

Do you know what I have found as a fantastic substitute for my favorite chocolate mousse recipe?

Let me tell you!! (I am uber excited about this one for you guys!)

(insert clapping hands and jumping up and down motions!)

Chocolate pudding made with coconut cream! As in… no dairy! Score. Swoosh. Bam.

Okay, I can tell you aren’t quite as excited as I am. But that’s simply because you still don’t understand the beauty of this treat. It’s only 4 ingredients, 5 minutes, and DONE. No milk, no sugar, no eggs, no wheat…only creamy chocolatey goodness.

Yes, it’s too good to be true. Yes, I’m pulling your leg. Yes, I’m a liar.

But not in this!! I would NEVER lie about smooth and sweet chocolate pudding. NEVER EVER.

Give it a try, won’t you. And let me know if it has made your day. And year. And all the years to come!

You can often find coconut cream near the coconut milk at your local grocery. It should even be in a similar can.

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microwave brownies in a mug.

This is a quick and easy dessert that serves just one. Perfect for when you are looking for a sweet midnight snack or your kids want an after-school treat. You can make up a microwave brownie-in-a-mug in about three minutes with ingredients you already have in your pantry…

And you can mix up the whole brownie recipe IN the mug (no extra dishes…score!) with a few quick and easy steps…

Seriously, this brownie was about 3 minutes. Including the cooking! Kinda like a glorified Easy Bake recipe…don’t you think? Please tell me I’m not the only one old enough to remember those guys. With their dangerous exposed light-bulbs, super expensive mixes, and little girls begging their parents for one?

Walah… a tasty, chocolatey, gooey brownie! All made up during the next commercial!

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If you are looking for fast, easy, and simple recipes like this you shouldn’t miss our Lazy Baker ENTIRE CATEGORY full of short-cut recipes. Like pull-apart breads, petit fours, and even Grandma’s fudge. These recipes are meant for those that are a bit gun-shy in the kitchen and still gaining confidence in their cooking skills. We hear ya. No need to fuss and stress…use our cheater recipes to look like a kitchen super star!