Chocolate Covered Almond Pistachio Cookies

Chocolate Covered Almond Pistachio Cookies

Makes 20-22 cookies



½ C all-purpose flour by King Arthur

½ C almond flour by Bob’s Red Mill

½ tsp baking soda

½ tsp baking powder

¼ tsp salt


¾ C all-natural almond butter by Clark’s

½ C of coconut sugar

2 Tbsp coconut oil by Cadia

¼ C maple syrup by Natural Value

1 Flax-egg (1 Tbsp flaxseed meal + 3 Tbsp water)

1 tsp vanilla extract

¼ tsp almond extract


1 Bar of extra dark chocolate by Rad Chocolate

1 Tbsp peanut butter

1 Tbsp maple syrup

1 tsp coconut oil

Cookie toppings - crushed pistachio


  • Start by setting your oven to 350 degrees.
  • For the Flax-egg take the flaxseed meal and mix it with the water, then place in the microwave for 30-seconds. Set aside.
  • Mix the dry ingredients in a bowl, then mix the wet ingredients in a separate bowl, now incorporate both and add in the flax-egg. Mix until fully incorporated.
  • Line a baking tray with parchment paper, create 1-inch balls by pressing and rolling in your hands until firm, place on the trays with enough space to press down two ways using a fork. Place in previously heated oven for 12-13 minutes, then set aside to cool completely before removing them from the tray.
  • In the meantime, prep your chocolate. Microwave all your ingredients (in increments of 15-20 seconds at a time, may need to repeat 2-3 times) in a small bowl and mix until fully melted and incorporated.
  • Spoon your melted chocolate on to half of the cookie, letting the extra drip off, place back on parchment paper. Sprinkle your crushed pistachio on one part of the chocolate covered section of the cookie. Once done, place the tray in the fridge for about 20 minutes before serving to completely set. Enjoy!


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