Grain Free Vegan Sea Salt Pistachio Chocolate Cookies. Chewy chocolate almond cookies, dipped in chocolate and sprinkled with chopped pistachios and sea salt. So much flavor in these beautiful cookies!
For me, one of my favorite things to do at Christmastime is to make homemade baked goods to share with my family and friends. Cookies, granola, chocolate truffles, more cookies. It’s something I remember my grandma doing, it’s what my mom still does and it’s something that is now important to me too. It warms my heart to share my gluten free holiday sweets with people I love.
Most of my family and friends do not have food allergies nor do they need to eat gluten/dairy/egg free like I do. However, they still LOVE the treats that I make them! You can’t really tell these cookies are without regular flour, eggs, butter and sugar. Yes, you read that right. These cookies are refined sugar free!
For these decadent gluten free vegan sea salt pistachio chocolate cookies, I used Bob’s Red Mill coconut sugar to sweeten them. I ADORE coconut sugar and use it in most of my baking. Coconut sugar, also known as palm sugar is a great, natural sweeter and has fantastic flavor. Rich, nutty and similar to brown sugar. It almost has a caramel flavor to it, which is never a bad thing. I always keep a jar of coconut sugar in my pantry for adding to baked goods, my coffee or sprinkling over my oatmeal.
Other than adding the deliciousness of coconut sugar in these cookies, I also used Bob’s Red Mill almond flour. It’s what makes these cookies grain free and gives them that chewy texture. With the addition of high quality cocoa powder, these cookies become oh so chocolatey. You want to know what really takes them over the edge? Half of the cookie is dipped in chocolate and sprinkled with both sea salt flakes and chopped toasted pistachios. Seriously, you guys. Incredibly flavor and texture going on in these cookies!
I found these adorable Christmas tins at Hobby Lobby and they were the PERFECT size for these gluten free vegan sea salt pistachio chocolate cookies! I love packaging cookies in holiday tins. Not only are they festive and fun, they are also reusable. My hope is that they will be reused to share more Christmas goodies!
This Christmas, I’m making loads of cookies to pass out at our family holiday parties, as well as packaging up my homemade granola for teacher gifts. I will probably make a batch of this sea salt chocolate almond bark too. I think I have an obsession with chocolate and sea salt. It’s just an explosion in your mouth when you have the sweet and the salty! So good.
Making homemade treats to give to your family and friends doesn’t have to be fancy. It can be simple. Trust me. A box of your most favorite chocolate chip cookies or grandma’s peanut butter fudge. It’s really just sharing your heart through something delicious. The best {tastiest} way to spread holiday cheer!
- 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
- 1 cup dairy free chocolate chips
- 1 teaspoon non-hydrogenated shortening
- 1/2 cup chopped roasted pistachios
- 1 tablespoons sea salt flakes
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large mixing bowl, whisk together almond flour, coconut sugar, cocoa powder, arrowroot, baking powder and salt.
- Add maple syrup, melted shortening, almond milk and vanilla extract to flour mixture. Stir until combined.
- Using cookie scoop, place rounds of cookie dough onto cookie sheet and flatten slightly {cookies will spread quite a bit}.
- 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.
- 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.
- 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.
- Place cookies in refrigerator to allow chocolate to set, 10-15 minutes. Remove cookies from refrigerator. Store cookies in airtight container.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!
Hi Sarah,
I noticed that the maple syrup is listed twice in the ingredients list. Is that correct?
By the way, I love your recipes!!
Blessings,
Tia
Thank you for letting me! Just fixed it!
What is non hydrogenated shortening? Thank you. These sound delicious
Palm shorting, you can find it at Whole Foods or most natural food stores. The brand I like to use is Spectrum.
These look delicious. Do you think I can substitute Miyokos butter? I Don’t care for the shortening.
you can try it, but I haven’t tested it in this recipe.
These look amazing! Just a quick question about the maple syrup. It is listed twice in the ingredients list. Which is the correct amount? Thank you. Looking forward to making these!
1/3 cup maple syrup. Just fixed it! Thanks for letting me know 🙂
Can I use regular cocoa powder (as opposed to Dutch)?
yes!
These look great! What size scoop do you use and how far apart do you space them? And how many baking sheets should I prep?