These soft Flourless Pistachio Butter Chocolate Chip Cookies are made with 4 ingredients and are ready in less than 20 minutes. This easy recipe is dairy-free, gluten-free, and low in refined sugar.
Ingredients
- 1/2 cup Pistachio butter
- 1 egg
- 1/4 cup Monkfruit sweetener
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat.
- Add the pistachio butter, egg, and sweetener to a large bowl. Using a spoon, stir this mixture well until smooth and thick. At first, the mixture will seem very wet, but as you mix it, the cookie dough firms up and combines. Then, fold in the chocolate chips.
- Using a spoon or cookie scoop, drop small mounds of dough onto your prepared cookie sheet. I usually make 4 mounds spaced about 2 inches apart. Then, using the back of your spoon, gently form these mounds into a circular "cookie" shape.
- Bake for 15 minutes or until the edges are lightly golden.
- Allow cookies to cool 5–10 minutes. These cookies are delicious warm or at room temperature with a cold glass of almond milk or a hot cup of tea or coffee.
Notes
- Stir the mixture well. When you first start to stir the ingredients together, you might be tempted to add in some oat flour or gluten-free flour to make the ingredients bind. But just keep stirring vigorously, and as if by magic, this cookie dough will firm up well.
- If you are using homemade pistachio butter without any salt, I would add a pinch of salt to these cookies.
- After these are done baking, make sure to let them rest. As soon as they come out of the oven, these cookies are tender and will fall apart if handled when they are hot.
Nutrition
Calories: 158kcal | Carbohydrates: 4g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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