Dark chocolate & pistachio cookies

Makes 10-12 cookies


  • 150g shelled pistachios
  • 100g ground almonds
  • 1/2 teaspoon bicarbonate of soda
  • 75g butter, melted and cooled
  • 50ml maple syrup
  • 1 large egg
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 75g dark chocolate (minimum 70% cocoa) cut roughly into around inch size chunks or use good quality dark chocolate chips
  • Sea salt


Line a baking tray with parchment paper and preheat the oven to 180C.

Place the pistachios in a food processor and break down into smaller pieces but not too fine as you want some texture left in the cookies. Transfer this into to a large bowl and reserve 2 tablespoons for finishing in a separate small bowl.

Add the almonds, bicarbonate of soda and pinch of salt to the food processor and pulse a few times to combine. Add in the melted butter, maple syrup, egg, apple cider vinegar and vanilla extract and pulse to combine to create a batter.

Add this to the large bowl with the pistachios. Also add in the chocolate chunks or chips and fold through all to combine well.

Place around an ice-cream scoop amount per cookie and spread evenly on the baking tray leaving around 2-3 inch gap between each cookie. Lightly press down and sprinkle the cookies evenly with the remaining pistachios and a little sea salt.

Bake for 10-15mins. Check after 10 mins and if set when lightly pressed in the middle the cookies are done. Allow to cool for at least 20 mins.

(Made with my Magimix Cook Expert)