Chocolate Chip Pistachio Cookies

Ever lay in bed and crave something completely random? 

Like, hey, it's 1:17am, this is a totally reasonable time to crave pickle popcorn...isn't it?

While most days it actually is pickles that I'm craving this time I couldn't get pistachios out of my head. 

So, as I lay in bed—1:something in the the morning—I start crafting up a cookie recipe that includes pistachios as a means to not just shovel pistachios into my mouth as soon as I get up.

And so, these insomnia-crafted chocolate chip pistachio cookies were born. And they did not disappoint. 

Thanks, 1am cravings! 

Ingredients: 

DRY

1 cup oat flour 

pro tip: if you don't have oat flour make your own by putting old fashioned oats in a blender!

1 cup coconut flour

1/2 cup almond flour

1 tsp baking powder

1 tsp baking soda

2 tsp coconut sugar

1/2 tbsp cinnamon 

FLAX EGG:

2 tbsp flax seed + 1.5 tbsp water

(stir with a fork and let sit, in the refrigerator, for 15 min) 

WET

1/3 cup coconut oil (melted) 

3.5 tbsp maple sugar

1 tsp vanilla extract

2 tbsp almond milk (vanilla, unsweetened) 

ADD INS:

1/3 cup roasted, salted pistachios

1/3 cup vegan dark chocolate chips 

What You'll Need 

Small mixing bowl

Large mixing bowl

Measuring spoons & measuring cups 

Fork (for mixing) 

Liquid measuring cup

Tea cup (for flax egg) 

Parchment paper

Cookie Sheet

Directions 

1. Preheat oven to 350F

2. Prep flax egg + refrigerate for 15 min

3. In a small mixing bowl add pistachios + chocolate chips, set aside

4. In a large mixing bowl combine dry ingredients with a fork (using a fork helps to break up any big clumps)

5. Add melted coconut oil to the dry ingredients, mix with fork 

6. Add remaining wet ingredients (maple syrup, vanilla, almond milk), mix until well combined

7. Add flax egg, mix with a fork until well combined 

8. Add pistachios + chocolate chips 

9. Line cookie sheet with parchment paper

10. Using your hands roll mixture into about 1tbsp size balls, flattening them slightly, and put them onto the lined cookie sheet about 1 1/2 - 2 inches apart 

11. Bake for 18-20 minutes, or until golden 

12. Let cool on rack 5-7 min. before eating (if you can wait that long) + enjoy!! 

Yield: Approx. 24-28 cookies (depending on sizing) 

When I first started baking, photos of recipes always helped me to know if I was on the right track, so here's a few I snapped during the process of making these cookies:

the "dough" will be very moist + a bit sticky

because chocolate chips.

fold em in!

place cookies on lined cookie tray (they won't spread much, so distance isn't that important. i fit 16 on my cookie tray)

in they go!

...20 minutes later, baked to golden brown perfection!

:: ps :: you can put the dough in a mini-loaf pan, too! 

cookies + chocolate chip pistachio bread?! 

WIN, WIN.