Pistachio Chip Cookies

Apparently yesterday was National Chocolate Chip Cookie Day – who knew? Anyway, here’s my favorite, a day late!

I love chocolate chips. It was one of the things that I gave up for Lent – and I’m making up for the 40 days of sacrificing by eating them all the time. I also love pistachios. So I thought, why not throw them in a cookie batter? Good thing I did, because this recipe is delicious. It is also gluten, grain, dairy, soy and egg free! This makes 2 dozen cookies


15 dates (about 1 cup)

1 1/4 cup water

1/2 cup coconut oil

1 tsp vanilla

1/4 cup flax seed meal

3/4 cup tapioca starch

2 cups cashews or almonds

1 tsp baking powder

1 tsp baking soda

1 cup chocolate chips

1/2 cup pistachios


  • In a small glass bowl, combine dates and water. Let soak for about 30 minutes or until dates are soft. If you want to speed up this process you can put the bowl in the microwave and cover with a damp paper towel and cook for about 2 minutes.
  • In a food processor or blender, blend dates and water. Add in oil, vanilla and nut flour. Blend until smooth. Add in flax, starch, baking powder and soda. Pulse just a few times until combined.
  • Stir in chocolate chips and pistachios. Drop by spoonfuls onto greased cookie sheets and bake at 350F for about 12-15 minutes or until slightly brown.


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