Pistachio & Ruby chocolate unite in delicious harmony in these gluten-free, no-bake, Pistachio Cookies with Ruby Chocolate. Made with only 7 ingredients, these no-bake cookies are high on the nutrition scale as well!
Ingredients
- 3/4 cup ground pistachios 1 cup whole pistachios, ground in a blender into a "flour-like" consistency
- 5 tbsp coconut flour
- 2 tbsp coconut oil
- 1 tbsp coconut milk at room temperature
- 2 tbsp maple syrup at room temperature
- 2 tsp pure vanilla extract
- 1/3 cup + 1/4 cup ruby chocolate chips
Instructions
- Add the dry ingredients such as ground pistachios, coconut flour, and 1/3 cup of ruby chocolate chips to a bowl and mix well.
- Add the coconut oil to a microwave safe dish and microwave it for 10-20 seconds or until it is melted.
- Add the coconut oil, coconut milk, maple syrup, and vanilla extract to the bowl with the dry ingredients.
- Form into 10 individual cookies.
- Place cookies on a parchment lined plate or tray and refrigerate (do not freeze) for 2-3 hours.
- *Optional: When the cookies are set, melt the remaining 1/4 cup of ruby chocolate in a microwave safe bowl for 30 seconds. Remove from microwave, stir, and if not melted, microwave for another 20-30 seconds, making sure not to burn it. When it is melted, dip the cookies into it, or drizzle the cookies with it, or dip and drizzle the cookies with melted ruby chocolate.
Notes
* You can make pistachio flour easily by blending 1 cup whole pistachios, in a blender into a "flour-like" consistency.
**The ruby chocolate chips I used melted quicker than milk chocolate so keep this in mind when melting ruby chocolate in the microwave.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 43mg | Fiber: 2g | Sugar: 6g
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