Double Chocolate Pistachio Cookies recipe

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Ingredients

¼ cup ground pistachios
2 tablespoons ground flax seed
1 tablespoon unsweetened cocoa powder
2 teaspoons finely ground coffee beans
3 dried figs, stems removed, cut in quarters
3 dates, pitted and chopped
2 teaspoons ground cinnamon
1 tablespoon agave nectar
1 fresh strawberry

Nutrition Info

277.1 calories
carbohydrate: 46.1 g
cholesterol: : -
fat: 10.8 g
fiber: 10.7 g
protein: 6.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 72.8 mg
sugar: 32.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.

  2. Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.

  3. Stir fruit mixture into pistachio mixture, mix to form a workable dough.

  4. Divide dough in half and pat each half into a flat cookie shape. Place cookies on a plate and refrigerate for 1 hour, flipping cookies after 30 minutes.

Recipe Yield

2 servings

Recipe Note

This is a raw food recipe. No wheat, soy, dairy, or refined sugar. Omit coffee beans if desired.

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