Pistachio Chocolate Chunk Cookies | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Simple and wholesome flourless and eggless pistachio cookies with darkish chocolate chunks, nuts and seeds

Preparation: quarter-hour
Cooking time: 12 to fifteen minutes

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Substances:

• 1 cup dried unsweetened coconut flakes
• 1/3 cup sesame seeds
• 1/2 cup macadamia nuts or uncooked cashews
• 3 tablespoons honey or maple syrup
• 2 tablespoons cashew butter or almond butter
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup unsalted pistachio nuts
• 1/4 to 1/3 cup darkish chocolate chunks
• pinch of sea salt

Directions:

• Line a baking sheet with parchment paper and preheat an oven to 350°F.

• In a meals processor, pulse collectively the coconut flakes, sesame seeds, macadamia nuts, honey or maple syrup, cashew or almond butter and vanilla till the combination is damaged down and begins to stay collectively. Add the pistachios and chocolate chunks, and pulse additional till the combination is nicely mixed.

• With barely damp palms, form about 1 tablespoon of the combination right into a small spherical and barely flatten. Switch to the ready baking sheet and repeat with the remaining combination.

• Bake for 12 to fifteen minutes, or till the sides start to show golden brown. Take away the pan from the oven and let the cookies sit on the sheet to chill for about quarter-hour. Switch to a wire rack to chill fully. Retailer remaining cookies in an hermetic container at room temperature for as much as 5 days.

Makes 12 cookies