Cocoa Hazelnut Pistachio Cookies

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    Cocoa Hazelnut Pistachio Cookies

    Cocoa Hazelnut Pistachio Cookies

    Cocoa Hazelnut Pistachio Cookies are a combination of rich, chocolate hazelnut spread, sea salt, and crunchy pistachios to make a gluten-free treat that will satisfy anyone’s sweet tooth! 

    Cocoa Hazelnut Pistachio Cookies

    Cocoa Hazelnut Pistachio Cookies Ingredients:

    1 c Cocoa Hazelnut spread
    1 egg, whole
    ⅓ c pumpkin puree
    ¼ c coconut sugar
    ½ c coconut flour
    ½ c granulated erythritol or sub for more coconut sugar
    3 tbsp unsweetened cocao powder
    ¼ tsp baking powder
    ¼ tsp baking soda
    ⅛ tsp salt
    ¼ c roasted and salted pistachios

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    Print Recipe
    Cocoa Hazelnut Pistachio Cookies
    Cocoa Hazelnut Pistachio Cookies are a combination of rich, chocolate hazelnut spread, sea salt, and crunchy pistachios to make a gluten-free treat that will satisfy anyone's sweet tooth! 
    Cocoa Hazelnut Pistachio Cookies
    Course Dessert
    Prep Time 6 minutes
    Cook Time 12 minutes
    Servings
    cookies
    Ingredients
    Course Dessert
    Prep Time 6 minutes
    Cook Time 12 minutes
    Servings
    cookies
    Ingredients
    Cocoa Hazelnut Pistachio Cookies
    Instructions
    1. In a medium bowl, whisk together the hazelnut butter, egg and pumpkin puree until smooth
    2. In a separate bowl, whisk together all dry ingredients. Combine both bowls together and mix until a sticky dough forms. Fold in pistachios.
    3. Cover and place in the freezer for 10-15 minutes.
    4. Preheat oven to 350F and prepare a baking sheet with parchment paper.
    5. Remove dough from the freezer and roll into 16 evenly sized balls. Place the balls onto the parchment paper and use the bottom of a glass to press the balls flat.
    6. Bake for 10-12 minutes. Let cool before serving. Enjoy!
    Recipe Notes

    Nutrition for 1 out of 16 cookies:

    7g P | 13g C | 7g F | 134 Calories

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