grain free vegan sea salt pistachio chocolate cookies
RECIPE TYPE: cookies
SERVES: 20 cookies
chocolate cookies
  • 1 1/2 cups Bob's Red Mill almond flour
  • 3/4 cup Bob’s Red Mill coconut sugar
  • 1/2 cup dutch processed cocoa powder
  • 1/4 cup arrowroot or corn starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup pure maple syrup
  • 1/4 cup non-hydrogenated shortening, melted
  • 2 tablespoons unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
chocolate coating
  • 1 cup dairy free chocolate chips
  • 1 teaspoon non-hydrogenated shortening
  • 1/2 cup chopped roasted pistachios
  • 1 tablespoons sea salt flakes
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large mixing bowl, whisk together almond flour, coconut sugar, cocoa powder, arrowroot, baking powder and salt.
  3. Add maple syrup, melted shortening, almond milk and vanilla extract to flour mixture. Stir until combined.
  4. Using cookie scoop, place rounds of cookie dough onto cookie sheet and flatten slightly {cookies will spread quite a bit}.
  5. Bake cookies 11-13 minutes, until edges are golden brown. Allow to cool on cookie sheet at least 5 minutes before transferring to cooling rack. Remove cookies from pan and place on cooling rack to finish cooling.
  6. When cookies are cooled, melt chocolate. Place chocolate chips and 1 teaspoon shortening in microwave safe bowl. Melt on medium heat 30 seconds, stir, microwave additional 15 seconds. Stir until chocolate chips are completely melted and smooth.
  7. Line large platter with parchment paper. Dip half of cookie in melted chocolate. Place on parchment paper. Sprinkle pistachios and sea salt over chocolate. Repeat with remaining cookies.
  8. Place cookies in refrigerator to allow chocolate to set, 10-15 minutes. Remove cookies from refrigerator. Store cookies in airtight container.
Recipe by Sarah Bakes Gluten Free at