Ingredients

• 300g plain flour
• 1/2 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 100g nut butter of your choice
• 80g cup organic cane sugar
• 1 large egg or egg replacement
• 1 teaspoon vanilla extract
• 200g chopped shelled pistachios
• 100g chocolate drops

Plus sea salt, for sprinkling

Method

Preheat oven 190 degrees, Gas 5-6

Grease a baking tray or line with parchment paper.

In a large bowl, whisk together flour, salt, baking powder, and baking soda. 

Using a mixer or by hand, cream butter and sugar together until light and fluffy, about 3 minutes. Add the egg or egg replacement and vanilla and beat for an additional 2 minutes.

Slowly add in the dry ingredients. Mix until just incorporated.

Stir in the pistachios and chocolate drops. 

Using a spoon form tablespoons size balls of cookie dough. 

Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.

Bake cookies for 12 minutes, or until lightly browned around the edges. 

Transfer cookies to a wire cooling rack and cool completely. 

Store in an air-tight container for up to 4 days.