I am a pistachio lover through and through, so these might be my favorite cookie recipe yet! They have the simplest ingredients and are so easy to whip up. These cookies are paleo, gluten-free, dairy-free, refined sugar-free, and oh so delicious!
Ingredients
Here are the ingredients you'll need:
- pistachios (I like salted)
- shredded coconut, unsweetened
- sugar substitute (I used monkfruit)
- arrowroot flour
- vanilla extract
- eggs
- non-dairy chocolate chips
See recipe card for quantities.
Storage
Store in the fridge for up to 1 week!
Paleo Pistachio Coconut Cookies
These pistachio coconut cookies are paleo, gluten-free, dairy-free, refined sugar-free, simple to make, and absolutely delicious!
Ingredients
- 1 ½ cup + 1 tablespoon pistachios roasted & salted
- 1 ½ cup shredded coconut unsweetened
- 2 egg whites
- 1 egg
- splash of vanilla extract
- ¼ cup sugar substitute (I used monkfruit) can sub regular sugar if not strictly paleo!
- 2 tablespoon arrowroot flour can sub tapioca flour
- ¼ cup non-dairy chocolate chips
Instructions
- Preheat oven to 325℉ and line 2 baking sheets with parchment paper.
- In a food processor, crush the pistachios until you have crumbs (don't process too long where they turn into a powder or a butter).
- In a bowl, mix the egg, egg white, vanilla, and sugar until well combined. Mix in the arrowroot flour. Fold in the pistachios and shredded coconut.
- Scoop the mixture into balls about 1 ½ tablespoon in size and place on prepared baking sheets. Bake for about 25-27 minutes, or until lightly golden.
- Melt the chocolate chips and drizzle over top of the cookies. Enjoy!
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