Pistachio Chocolate Chip Cookies
Soft and chewy cookies made with finely chopped pistachios and melty chocolate chips for the perfect nutty-sweet balance. Bakery-worthy but simple to make, these are the ultimate elevated yet easy treat from Lazy Girl Healthy Treats Episode 7.
Ingredients
- 1 cup pistachios, shelled
- 1 cup almond flour
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking soda
- pinch of sea salt
- chocolate chips to top & more pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
- Add the raw pistachios to a food processor and pulse until they reach a coarse, sand-like texture. You want small bits throughout the dough — but stop before it turns into pistachio butter.
- In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt. Stir until everything is evenly distributed.
- Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using). Stir until a soft, slightly sticky dough forms.
- Using your hands or a cookie scoop, roll the dough into small balls — about 1 tablespoon each. Place them on the prepared baking sheet, leaving a little space between each one. Gently flatten with the back of a spoon or your palm.
- Press a few whole or chopped pistachios into the tops for extra texture and that bakery-style look. Then add lots of chocolate chips — because the pistachio + chocolate combo is the real star here.
- Bake for 10–12 minutes, or until the edges turn lightly golden. Keep an eye on them — almond flour browns quickly. The centers may look slightly soft, but they’ll firm up as they cool.
Tried this recipe?Let us know how it was!