Pistachio Thumbprint Cookies

chocolatey-nutty deliciousness

Pistachio Thumbprint Cookies
Goal muscle_building
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 98
Protein 4 g
Fat 7 g
CARBOHYDRATES 7 g
Ingredients …

30 Persons

You will need

1.
For the cookies:
50 g dark chocolate
100 g stevia (or coconut blossom sugar)
70 ml oat milk
160 g spelt flour
100 g almond flour
20 g cocoa powder
1 TL baking powder
1 pinch salt

2.
For the pistachio cream:
40 g vegan white chocolate, melted
3 tbsp pistachio butter
2 tsp stevia powdered sugar

Pistachio Thumbprint Cookies

chocolatey-nutty deliciousness

By: Anne-Sophie Hoffman
Ever tried pistachio butter? No? It’s time you did! This is nut butter, just a bit different. Not only is it super creamy – it’s also got a slight sweetness. That turns it into a can’t-miss for sweet creations, and turns these thumbprint cookies into an absolute highlight for your winter baking.

Preparation

  • Ingredients:
    80 g Coconut oil, 50 g dark chocolate
    Use a double boiler (water bath) to melt the Coconut Oil and the dark chocolate together. Set aside.
  • Ingredients:
    100 g stevia, 70 ml oat milk
    Whisk the stevia and the oat milk into the melted chocolate mix until well-mixed.
  • Ingredients:
    160 g spelt flour, 100 g almond flour, 20 g cocoa powder, 1 tsp baking powder, 1 pinch salt
    Mix together the spelt flour, almond flour, cocoa powder, baking powder, and salt. Sift into the wet ingredients and mix into a smooth cookie dough.
  • Roll the cookie dough into a large ball. Wrap in plastic wrap and put into the fridge for 20-30 minutes.
  • Preheat the oven to 180° C.
  • Divide the dough into about 30 individual cookies.
  • Roll half of the balls in chopped pistachios.
  • Line two cookie sheets with parchment paper. Spread the thumbprint cookies between the two sheets.
  • (Wash your hands!) Use your thumb, a rounded teaspoon, or the end of a wooden cooking spoon to press an indent into each cookie.
  • Bake the cookies for about 10 minutes at 180° C.
  • Ingredients:
    40 g white chocolate, 3 tbsp pistachio butter, 2 tbsp stevia powdered sugar, 1 tsp Flavour Kick Vanilla
    Meanwhile, make the pistachio filling. Put all the ingredients into a small bowl and mix well.
  • Take the cookies out of the oven. Re-form the indents while the thumbprint cookies are still warm.
  • When the cookies have cooled down, fill each indent with ½ tsp of the pistachio cream.
    Pistazien Thumbprint Cookies
  • Enjoy!

Our Tip: Peanut thumbprint cookies

No pistachio butter at the moment? Don't sweat it. Switch it out for peanut butter, and dip your thumbprint cookies in roasted, chopped peanuts.
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