Pistachio dark chocolate olive oil cookies

Almond flour is hands down my favorite baking flour. It creates the perfect cake-like texture for baked goods which I am a big time fan of. Like these olive oil cookies sprinkled with toasted pistachios and hugged with dark chocolate.

Pistachio was always my favorite nut growing up. I loved how salty it was, and I loved even more that it could be transformed into the realm of sweetness through the luxurious medium of ice cream. For real, my favorite ice cream as a child was pistachio ice cream. Some way call it sophisticated taste buds, others may call it just plain strangeness. I like to think of it as a combination of the two.

So when given the chance to mix a savory pistachio with a sweet chocolate, I am all kinds of all in.

Here are some more reasons to love pistachios:

• rich in vitamin B6! This help with blood sugar regulation. It also creates red blood cells and neurotransmitters, which you need for brain functioning. Hello brain food!
• high in potassium! Potassium has a whole bunch of responsibilities, like controlling muscle contractions and also nerve signaling.
• High contents of lutein and zexanthin – important for eye health!
• Lots of protein! Especially when compared to other nuts, pistachios have a higher ratio of essential amino acids.
• 3 g of fiber per serving.

Okay, now for the good stuff. Recipe below!