These cookies have everything we want: chocolatey and nutty goodness, a crispy edge (thanks to the almond flour) that leads to a chewy center, and nutrient-dense pistachios and coconut oil. Even with their zero grains and refined sugars, these treats will fool any sweet tooth. We love how these don't spike our blood sugar like any average cookie would.

This recipe yields 12 cookies

INGREDIENTS

1/3 cup coconut oil (or butter)
1/2 cup coconut sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups fine blanched almond flour, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup of pistachios, chopped
1/2 cup chocolate chips
Pinch of sea salt flakes, for topping (optional)
Extra pistachios (optional)

76 grams coconut oil (or butter)
63 grams coconut sugar
1 egg, room temperature
1 teaspoon vanilla extract
220 grams fine blanched almond flour, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
60 grams of pistachios, chopped
40 grams chocolate chips
Pinch of sea salt flakes, for topping (optional)
Extra pistachios (optional)

Directions

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper.
In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy.
Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.
Chill dough in the refrigerator for 30 minutes.
Make 12 even balls out of the dough and place on baking sheet. Bake for 11-12 minutes, until cookies begin to turn golden brown on the edges.
Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.