Dark Chocolate and Pistachio Fridge Cookies
Ingredients
Flax egg
- 1.5 teaspoons ground flaxseed
- 1.5 tablespoons water
Dry
- 62 grams wholemeal spelt flour
- 40 grams coconut sugar
- 0.75 teaspoon baking powder
- 0.25 teaspoon baking soda
- Pinch of sea salt
Wet
- 22 grams pistachio butter or almond butter
- 30 grams coconut oil
- 0.25 teaspoon vanilla extract
Add-ins
- 30 grams chopped dark chocolate
- Pistachios (optional)
- Walnuts (optional)
Preparation
Preheat oven to 150°C fan.
Mix the flax egg ingredients and leave for 5 minutes.
Meanwhile, stir the dry ingredients together.
Whisk the wet ingredients together.
Add the wet ingredients and the flax egg to the dry ingredients and bring the dough together with your hands to create a cookie dough ball.
Stir through the chopped dark chocolate.
Separate the dough into three portions, add pistachios to one and walnuts to another, roll each into a ball weighing about 50 grams, and flatten them on a lined tray with your hand.
Sprinkle with a tiny bit of sea salt and leave room between them as they will spread in the oven.
Chill the dough balls in the fridge for 30 minutes.
Bake for 15 minutes at 150°C.
Leave to cool to set the cookies and store in the fridge to keep them firm.
