Chocolate Pistachio Cookies
Recipe type: Cookies, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cookies
  • Cookies
  • 1½ cups gluten free all purpose flour, or regular wheat flour
  • 2 Tbsp cocoa powder, I use Dutch Process Cocoa Powder from Organic Times
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup coconut oil, room temperature, not melted
  • ¾ cup coconut sugar
  • 1 medium egg
  • 1 tsp vanilla bean extract
  • Toppings
  • 100g dark cooking chocolate, melted
  • ¼ cup pistachios, roughly chopped
  1. Cookies
  2. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  3. Combine flour, cocoa, baking powder and baking soda together in a mixing bowl. Mix well and set aside.
  4. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and just beginning to get fluffy.
  5. Add egg and vanilla, whisk until light and smooth, approx. 15-20 seconds.
  6. Gradually beat in flour mixture until it begins to form a soft dough.
  7. Using your hands, form into a smooth dough. Wrap dough in cling film and refrigerate for 15 minutes.
  8. Remove from refrigerator and pick up approx. 2 tablespoons worth and roll into a ball. Place on prepared lined tray and press down slightly, leaving a 1-inch gap between each cookie as they do spread. Repeat with remaining dough.
  9. Bake for 10-12 minutes or until lightly golden and cracks have formed on top.
  10. Remove and cool on tray for 2 minutes.
  11. Transfer to a wire rack to cool completely.
  12. Toppings
  13. Place another baking tray or a sheet of baking paper underneath the wire rack the cookies are sitting on.
  14. Have the melted chocolate in a shallow bowl.
  15. Once cookies have completely cooled, dip half of each cookie in the melted chocolate, letting excess chocolate drip back into the bowl, place back on wire rack. Repeat with remaining cookies.
  16. Before the chocolate sets, sprinkle over the chopped pistachios onto the melted chocolate half.
  17. Allow to set at room temperature.
  18. Serve and enjoy!
Store in an airtight container, in the pantry or refrigerator, for 3-4 days.
Recipe by Wholesome Patisserie at