Chocolate-Dipped Pistachio Cookies
Ingredients
The cookie dough
-
¾
cup
maple sugar or coconut sugar
-
⅓
cup
refined coconut oil, softened
-
1
large
egg
-
2
teaspoons
lime zest
-
2
cups
finely ground almond flour
-
⅓
cup
tapioca starch
-
1½
teaspoons
ground cardamom
-
¼
teaspoon
Diamond Crystal kosher salt
-
½
cup
roasted, salted, and shelled pistachios, finely chopped
The chocolate dip
-
3
ounces
dark chocolate bar (70% cacao or higher)
Instructions
- Beat the maple sugar and softened coconut oil together until combined.
- Add the egg and lime zest, and mix well.
- In a separate bowl, whisk together the almond flour, tapioca starch, cardamom, and salt.
- Combine the dry ingredients with the wet ingredients and mix until a dough forms.
- Fold in the chopped pistachios.
- Divide the dough into two equal balls and shape them into logs.
- Wrap the logs and chill for at least 1 hour until solid.
- Preheat the oven to 350°F and slice the chilled logs into cookies.
- Arrange the cookies on baking sheets and bake for 12 to 14 minutes.
- Let the cookies cool completely on a wire rack.
- Melt the chocolate and dip half of each cookie in it.
- Place the dipped cookies on parchment paper to harden.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
148
Total fat
10g
Total carbohydrates
13g
Total protein
3g
Sodium
28mg
Cholesterol
7mg
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