Description
Delight in these decadent Chocolate-Dipped Pistachio Cookies that are gluten free and paleo-friendly. Featuring the aromatic flavors of cardamom and lime zest with a satisfying crunch from roasted pistachios, these cookies are perfectly sweetened with maple sugar and enriched by a dark chocolate coating. Perfect for those looking for an indulgent yet wholesome treat, these cookies combine nutty almond flour and tapioca starch for a tender crumb texture.
Ingredients
Wet Ingredients
- ¾ cup maple sugar (or coconut sugar)
- ⅓ cup refined coconut oil (softened at room temperature)
- 1 large egg
- 2 teaspoons lime zest
Dry Ingredients
- 2 cups finely ground almond flour
- ⅓ cup tapioca starch
- 1½ teaspoons ground cardamom
- ¼ teaspoon Diamond Crystal kosher salt
Add-ins & Coating
- ½ cup roasted, salted, and shelled pistachios (finely chopped)
- 3 ounces dark chocolate bar (70% cacao or higher)
Instructions
- Mix Sugar and Coconut Oil: Plop the maple sugar and softened coconut oil into a large bowl and beat with an electric hand mixer until the coconut oil is fully incorporated and the mixture is creamy.
- Add Egg and Lime Zest: Incorporate the egg and lime zest into the sugar-oil mixture. Beat until they are well combined, then set the mixture aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, tapioca starch, ground cardamom, and kosher salt until uniformly mixed.
- Form Dough: Pour the dry ingredients into the wet ingredients bowl. Use a spatula or wooden spoon to mix until a cohesive dough forms.
- Add Pistachios: Fold in the finely chopped roasted pistachios, ensuring they are evenly distributed throughout the dough.
- Shape and Chill: Divide the dough into two equal balls. Roll each ball into a log approximately 8 inches long and 1½ inches in diameter. Wrap the logs tightly in parchment paper or plastic wrap. Chill for at least 1 hour or until firm. Dough logs can be refrigerated for up to 4 days or frozen for 4 months.
- Preheat Oven: Heat your oven to 350°F (175°C), placing the racks in the upper and lower thirds to ensure even baking.
- Slice and Arrange Cookies: Using a sharp knife, slice each chilled log into 12 cookies about ½-inch thick. Arrange cookies 1 to 2 inches apart on two parchment-lined baking sheets.
- Bake Cookies: Bake for 12 to 14 minutes, swapping and rotating the trays halfway through. Bake until cookie edges turn golden brown. Once baked, transfer to a wire rack to cool completely.
- Melt Chocolate: While cookies cool, cut the dark chocolate into small shards. Melt in a glass bowl in the microwave in 30-second intervals, stirring thoroughly between each until smooth, careful not to overheat.
- Dip Cookies in Chocolate: Place a piece of parchment paper on a cool cookie sheet. Once cooled, dip half of each cookie in the melted chocolate and set on the parchment-lined sheet.
- Set Chocolate: Allow the chocolate to harden in a cool spot or refrigerate the cookies for 30 minutes until the chocolate coating is set.
Notes
- Maple sugar can be substituted with coconut sugar for a similar flavor and texture.
- Ensure the coconut oil is softened but not melted to achieve the right creaming texture.
- Chilling the dough logs is essential to achieve neat slices and prevent spreading during baking.
- For extra flavor, consider adding a pinch of cinnamon or vanilla extract to the dough.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- These cookies are naturally gluten free and paleo-friendly, ideal for special dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
