Pistachio Choc Chip Cookies

These Pistachio Choc Chip Cookies are next level delicious—with a soft, chewy texture, a hint of crunch and a creamy pistachio butter centre.

Makes 12
GF | RSF

Ingredients:
140g organic grass fed butter (or vegan butter alternative)
3/4 cup brown monk fruit
1/4 cup white monk fruit
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup GF plain flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp sea salt
90g Gevity Sweet Guts Coconut Chocolate, roughly chopped
1/2 cup + 1/4 cup pistachios, roughly chopped
2 tablespoons pistachio butter
Flaky sea salt, for sprinkling

What to do:

1. Preheat the oven to 170°C fan-forced and line a large baking tray with baking paper.
2. In a medium saucepan, melt the butter over low heat. Once melted, transfer the butter to a large mixing bowl and allow it to cool slightly. Once the butter has cooled, add the brown monk fruit and white monk fruit sweeteners to the melted butter and whisk until fully combined.
3. Add the egg, egg yolk and vanilla extract to the butter mixture. Whisk until smooth and slightly glossy.
4. In a separate bowl, whisk together the gluten-free plain flour, almond flour, baking soda and sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Stir in the chopped Gevity Sweet Guts Coconut Chocolate and ½ cup of pistachios until evenly distributed.
6. Set in the refrigerator for a minimum of 2 hours to allow the mixture to firm before rolling.
7. Once chilled, scoop out portions of dough and roll them into balls. Place them on the lined baking tray, spacing them out evenly. Make sure theres enough room for them to spread as they cook. Lightly flatten each ball with your fingers.
8. Using your finger or the back of a spoon, make a small well in the centre of each cookie. Add ½ teaspoon of pistachio butter into the centre of each cookie.
9. Press a few extra pistachio pieces (from the remaining ¼ cup) onto the tops of each cookie for extra texture and crunch. Sprinkle any leftover Gevity Sweet Guts Coconut Chocolate on top.
10. Bake for 10–12 minutes, or until the edges are golden and the centres are just set. Don’t over bake—cookies will firm up as they cool.
11. Remove the cookies from the oven and immediately sprinkle with a pinch of flaky sea salt for that perfect sweet and salty finish. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.