Ingredients
Scale
- 3/4 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- Sea salt to taste
- 1/4 cup coconut oil
- 1/2 cup turbinado sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/3 cup pistachios, chopped
Instructions
- Combine flour, cocoa powder, baking soda and sea salt in a bowl then set aside. In a separate bowl beat coconut oil with a hand/stand mixer until creamy then add in sugar. Beat in the egg and vanilla extract. Pour in dry ingredients and stir with a wooden spoon until well combined. Fold in chocolate chips and pistachios.
- Using an ice cream scoop, scoop batter on a parchment lined cookie sheet. Place in the fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Keywords: chocolate, almond flour, pistachios, cookie, gluten free