No-Bake Pistachio Chocolate Cookies
These no-bake pistachio chocolate cookies are the perfect summer treat when you're craving something sweet and chocolatey, but don't feel like turning on the oven! They're made with better-for-you ingredients and also happen to be vegan and gluten-free!
Ingredients
- 70g oat flour*
- 3 tbsp cocoa powder
- Pinch of salt
- 2 tbsp pistachio butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 40g chopped pistachios
- 10 tsp pistachio butter to fill the thumbprint cookies
Instructions
- Mix the oat flour, cocoa powder and a pinch of salt in a mixing bowl.
- Add the pistachio butter, maple syrup and coconut oil. Mix to form a smooth dough.
- Divide into 9-10 balls, then roll them in the chopped pistachios to coat.
- Arrange on a baking sheet lined with parchment paper. Press down slightly with your hand, then use your thumb to create an indent in the centre of each cookie.
- I like to use a 1/4 tsp measuring spoon instead to make perfect indentations.
- Add some pistachio butter to the centre of each cookie, you'll need around 1 tsp per cookie.
- Chill for a couple of hours in the fridge, or 30 minutes in the freezer.
Notes
* I make my own oat flour by blending oats (any kind) into a fine flour in a high-speed blender. Make sure to use gluten-free oats if you want the recipe to be gluten-free. You have the option of toasting your oat flour to make them easier to digest, but you only need to do that if you struggle to digest raw oats.
Store in an air-tight container in the fridge for up to 5 days.
Nutrition
Calories: 146kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 3mgPotassium: 165mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!