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!
Pistachio Dark Chocolate Olive Oil Cookies
The cakiest texture with some sweet, savory and crunch along the way.
- 2 cups almond flour
- 1/2 cup pistachios (chopped)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup olive oil
- 1 egg
- 1/4 cup maple syrup
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup dark chocolate coins
- pinch sea salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
Combine almond flour, half of the chopped pistachios (1/4 cup), sea salt, baking powder, baking soda, cinnamon in one bowl
Combine olive oil, egg, maple syrup, vanilla extract in another bowl. Whisk until combined.
Add wet ingredients to dry ingredients and stir until dough forms.
Add in dark chocolate coins.
Form into cookies and place on parchment paper. Top with 1/4 cup chopped pistachios and a dash of sea salt on top.
Bake for 10-15 min, or until edges are golden.