Chocolate Pistachio Thumbprint Cookies

This recipe holds a special place in my heart, and it's all thanks to my younger sister who deserves all the credit. It takes me back to the days when we ran our bakery, Leo and Co.

Let me tell you, this chocolate pistchio cookie wasn't born out of a grand plan. It all started one day when our craving for a new pistachio dessert hit – something to not only expand our menu but also satisfy our own sweet tooth. Most of our recipes sprang from a personal desire for a particular treat. Sure, we considered customer suggestions and market trends, but if we didnt want to eat it, it didnt make the cut.

We firmly believe pistachios are among the top-tier nuts out there. So, why not incorporate them into as many desserts as possible? Reflecting on the original complicated recipe my sister crafted, we realized that in today's hustle and bustle, not everyone has the time, energy, or space we had back in our bakery days. We decided to simplify the recipe without compromising the deliciousness of the cookie.

This pistachio cookie is a chocolatey delight that isn't too overwhelming, with a luscious, salty pistachio filling embraced by perfectly toasted, crunchy pistachios. Pistachio and chocolate – a match made in dessert heaven, not just for the holiday season but all year round.

If you've been following my other recipes, you know that all of them are free from gluten but these chocolate pistachio cookies are also free from:

• Dairy

• Grains

• Peanuts

• Almonds

• Eggs

• Refined sugar

• Soy & legumes

Trust me, these cookies are destined to become a favorite among your guests – that is, if you're willing to share.

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chocolate pistachio cookies

16 cookies

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INGREDIENTS

Cookies:

• 1/2 cup cassava flour

• 1/4 cup coconut flour

• 1/4 cup cacao powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup melted coconut oil

• 1/2 cup maple syrup

• 1/2 teaspoon vanilla

• 1/4 cup pistachio, chopped

Pistachio Filling:

• 1 cup pistachios

• 1/4 cup melted melted coconut oil

• 2 tablespoons melted cacao butter

• 2 tablespoons coconut milk, room temperature

• 2 tablespoons maple syrup, room temperature

• 1/2 teaspoon vanilla

• 1/2 teaspoon salt

INSTRUCTIONS

1. Preheat your oven to 175C/350F. Line a baking sheet with parchment paper. Once oven is preheated, roast 1 cup of pistachios for 5 - 8 minutes. Watch that they do not burn. Once toasted, take out of the oven and carefully transfer to a bowl. Leave the parchemnt paper on the baking sheet to use for the cookies.

2. Sift cassava flour, coconut flour, cacao powder, baking soda, and salt in a large mixing bowl.

3. Add melted coconut oil, maple syrup, and vanilla to the dry ingredients. Mix well until a dough forms. Let the mixture sit for 2 - 4 minutes so that the coconut flour can absorb some of the liquid.

4. Roll the cookie dough into 16 cookies. Place it on the prepared baking sheet, leaving space between each cookie. Take each cookie dough ball and roll in the crushed up pistachios and place bake on the parchment paper.

5. Use your thumb to make an indentation in the center of each cookie ball. Bake the cookes for 7 - 9 minutes or until just baked. Take out of the oven and let cool completely.

6. To prepare the pistachio filling, combine pistachios, melted coconut oil, melted cacao butter, coconut milk, maple syrup, vanilla, and salt. Blend until all the ingredients are incorporated and pistachios are brokened down. This might take 4 - 5 minutes. During that time, turn the processor off and scrape down the sides before processing again.

7. Once the cookies are completely cool, fill each one with the pistachio filling. Place the cookies in the refrigerator for at least 30 minutes to allow the filling to set. Once set, serve and enjoy!

Note: These cookies can be stored in an airtight container in the refrigerator for 10 days or frozen for 2 months.