Pistachio & Chocolate Cookies
- 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
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.