Tag: Shelled Pistachios

Salted Chocolate Pistachio Cookies

These easy salted chocolate pistachio cookies are the perfect combo of sweet and salty. They are decadent and yet use coconut milk and dark chocolate to keep the nutrition in mind.

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

  1. 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.Chocolate Pistachio Cookies are easy to make, sweet AND salty, and the perfect not-too-sweet cookie recipe!
  2. 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…Katie and her adorableness.
  3. 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.Chocolate Pistachio Cookies are easy to make, sweet AND salty, and the perfect not-too-sweet cookie recipe!

Chocolate Pistachio Cookie Recipe

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:

  1. Preheat oven to 350degrees.
  2. Mix flour, cocoa, salt, and baking soda together in a small bowl and set aside.
  3. In a large mixing bowl, beat coconut oil and brown sugar together for about 2 minutes. 
  4. Add the egg and vanilla and beat for about 2 more minutes. 
  5. Slowly beat in the dry ingredients just until combined.
  6. With a wooden spoon or spatula, stir in the chocolate chips and pistachio’s.
  7. 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.)
  8. Gently press the balls down a bit to give them a flat top. Sprinkle the tops with sea salt.
  9. 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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