Dark Chocolate Pistachio Almond Flour Cookies
These tasty treats have the antioxidant powers of dark chocolate with the healthy fats of pistachio nuts. Made with almond flour for extra nourishment.
I modified a recipe that I found on pinterest: Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies | Two Peas & Their Pod
3/4 cup flour
3/4 cup almond flour from Trader Joes
I didn't sprinkle salt on cookies afterward as wasn't necessary I felt.
As I don't have a mixer I had to use my hands to beat the mixture in a bowl with a spoon which did result in a grainier texture.
I halved the chocolate and did half a cup of dark chocolate as I wanted the focus to be pistachio. Next time may even do a full cup of them.
My first tray used tablespoon sized balls on an olive oil sprayed tray. I did 10 min at 350 and unfortunately that was too long for our taste. While they didn't burn they became fairly hard and of a drier consistency. Batch two I made spoonful sized again on an olive oil sprayed tray. I initially did 8 min yet because of the size of these cookies being larger they needed the extra 2 min. These turned out just right. The almond flour did cause the cookies to crumble more than usual cookies might but we found it still delicious as they melted in our mouths.