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
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Preheat oven to 350F. Line a baking sheet with parchment paper.
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Combine almond flour, half of the chopped pistachios (1/4 cup), sea salt, baking powder, baking soda, cinnamon in one bowl
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Combine olive oil, egg, maple syrup, vanilla extract in another bowl. Whisk until combined.
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Add wet ingredients to dry ingredients and stir until dough forms.
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Add in dark chocolate coins.
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Form into cookies and place on parchment paper. Top with 1/4 cup chopped pistachios and a dash of sea salt on top.
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Bake for 10-15 min, or until edges are golden.
