Pistachio Chocolate Chip Cookies
These easy pistachio chocolate chip cookies are packed with nutty pistachios, chewy oats, and gooey chocolate chips in each delicious bite!
Servings: 14 cookies
Ingredients
- 3/4 cup flour (90g) (or try these Keto Cookies)
- 1/3 cup rolled oats (30g)
- 1/2 cup sugar (100g)
- 1/3 cup chopped pistachios (35g)
- 1/3 cup chocolate chips (55g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter or coconut oil, melted (60g)
- 1 tbsp water or additional butter (15g)
- 1/2 tsp pure vanilla extract (3g)
Instructions
- The recipe works best with spelt flour, all purpose flour, oat flour, or all purpose gluten free flour.
- 1. If baking the cookies right away, preheat oven to 325° Fahrenheit (165° Celsius).
- 2. In a large mixing bowl or stand mixer, stir all dry ingredients well.
- 3. Stir in remaining ingredients to form a cookie dough texture. It will seem dry at first, and you may need to mix for up to a minute. For best results, do not add additional liquid.
- 4. Tightly roll the dough into cookie balls.
- 5. For chewier cookies, chill the dough balls in the refrigerator or freezer for one hour (or overnight). This step is optional.
- 6. Place the balls on two greased or nonstick cookie sheets, leaving space between each ball because they will spread while baking.
- 7. Bake on the center rack of the oven for 11 minutes.
- 8. Carefully remove pistachio chocolate chip cookies from the oven and let cool, during which time they continue to firm up.
- 9. Once cooled, store leftovers in a covered container for up to five days. Or freeze for longer term storage.
Video
Notes
Readers also love these popular Snowball Cookies.
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 12g | Protein: 2.5g | Fat: 2.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 1.3g | Sodium: 32mg | Potassium: 68mg | Fiber: 1.6g | Sugar: 5g | Vitamin A: 70IU | Calcium: 15mg