These Gorgeous Green-Hued Soft and Chewy Cookies are Nutty, Loaded with Chocolate Chips, and only 1.3 Net Carbs and 45 Calories Each! Rejoice!
The flavor of pistachio is so unique, and oh so yummy. I love pistachio anything, so I decided to give the traditional chocolate chip cookie a makeover. I've taken shelled pistachios and blanched them to remove the skins. This reveals their unbelievably, vibrant green color. Next, I add TONS of dark chocolate chips...I mean, I might have gone a little overboard, but in my opinion, there's no such thing as too many chocolate chips in a chocolate chip cookie. Am I right?! The pistachio flavor comes through in a lovely light way. The texture is of the soft variety, my favorite for sure. At only 45 calories and 1.3 net carbs, go ahead and have a few! As always, they are sugar-free, gluten-free, dairy-free, keto, paleo, and vegetarian. Simply swap out the egg for a flax or chia egg to make these cookies vegan! I've made this recipe incredibly easy to whip up, and the green hue makes them look particularly festive.
Low-Carb Pistachio Chocolate Chip Cookies
Makes 30 cookies
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Ingredients:
1/2 C shelled pistachios, blanched
1/2 C almond flour (I like Blue Diamond finely ground almond flour)
1/4 C coconut flour (I use Anthony's Organic coconut flour)
1/4 C Naturtonix oat fiber
1/4 C Swerve Brown
1/2 C Swerve
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 C almond milk
1/2 Tbsp coconut oil, melted
1 1/2 tsp vanilla extract or vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)
3/4 C sugar-free dark chocolate chips (I use ChocZero dark chocolate chips)
Directions:
Preheat your oven to 350 degrees and line a large sheet pan with parchment paper. Set aside.
Start by blanching the pistachios to remove the skins. Boil about 3 cups of water in a small pot. Once the water comes to a boil, add the pistachios and stir. Immediately remove from the heat and allow the pistachios to sit in the hot water for 3-5 minutes. Remove the pistachios and place them on a clean kitchen towel. Rub the pistachios back and forth inside the towel. The skins should come off easily. If they don't, just put them back in the hot water for a few more minutes. You may have to peel off a few stubborn skins, but the majority should come off with the towel. Place the peeled pistachios in the bowl of a food processor.
Next, add the almond flour, coconut flour, oat fiber, Swerve Brown, and Swerve to the food processor. Pulse until the pistachios are completely broken up. The mixture should have a fine texture to it. I will picture what it should look like below.
Transfer the pistachio mixture into a large mixing bowl and whisk in the baking powder and salt. Add the egg and almond milk and stir to combine. Next, add the melted coconut oil and vanilla extract or paste and stir. Mix in the chocolate chips until they are evenly distributed throughout the dough.
Using a one tablespoon cookie scoop or measuring spoon, portion out the dough into 30 tablespoon portions. Roll each scoop of dough in between your hands to form a smooth ball. Next, flatten the ball in between your palms to make it about 1/4 inch thick. Make sure to pat around the edges to ensure uniform thickness of the cookie. Place the formed cookies on your parchment-lined baking sheet about an inch apart. Bake for 10-14 minutes 0r until very lightly golden around the bottom edges. Allow the cookies to cool on the pan on top of a wire rack for 5 minutes and then transfer the cookies directly onto the rack to cool completely. Do not overbake. The cookies may look under-baked but will firm up when they cool. Store in an airtight container for 3 days and then transfer to the freezer. Enjoy!
This should be the texture of your pistachio/flour mixture.
The finished dough. Such a pretty light green color!
The formed cookies, ready to bake.
Out of the oven cooling on the sheet pan.
So many chocolate chips!
What a pretty cookie!
Soft and gooey inside...get in my belly!
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