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Paleo Pistachio Coconut Cookies

These pistachio coconut cookies are paleo, gluten-free, dairy-free, refined sugar-free, simple to make, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 18 cookies
Course: cookie, Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 325℉ and line 2 baking sheets with parchment paper.
  2. 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).
  3. 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.
  4. 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.
  5. Melt the chocolate chips and drizzle over top of the cookies. Enjoy!