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Close-up of melty dark chocolate chunks and chopped pistachios on thick bakery-style cookie with crispy caramelised edges.

Bakery-Style Pistachio Chocolate Chunk Cookies

Annie, Healthy Food by Annie
Thick, bakery-style cookies with caramelised crispy edges and irresistibly soft, chewy centres. Packed with melty dark chocolate, crunchy pistachios, and finished with flaky sea salt. Indulgent, nutty, sweet and lightly salty in every bite. Naturally gluten-free with a no refined sugar and sugar-free option available.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill 2 hours
Total Time 2 hours 27 minutes
Course Healthy Dessert, Healthy Snacks & Treats
Cuisine Dairy-Free, Gluten-Free, Grain Free, Low-Carb, Paleo Option, Refined Sugar Free, Sugar-Free Option
Servings 7 Large cookies
Calories 345 kcal

Ingredients
  

Cookie Dough

  • ¼ cup natural almond butter , I use homemade
  • 30 g butter melted (or ghee for paleo option)
  • ¾ cup coconut sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup + 1 tablespoon almond flour 108 g
  • ¼ cup tapioca flour (30 g)
  • ½ teaspoon baking soda
  • ⅓ cup sugar-free dark chocolate chips (58 g)
  • 1/3 cup pistachios (40 g)

Topping

  • 40 –50 g dark chocolate bar I use 90%, chopped into chunks
  • ¼ cup pistachios chopped (28–30 g)
  • Flaky sea salt optional

Instructions
 

  • Mix the wet ingredients
    In a large mixing bowl, add the melted butter (or ghee), almond butter, coconut sugar, egg, and vanilla. Whisk by hand until smooth, glossy, and well combined.
  • Add the dry ingredients
    Add the almond flour, tapioca flour, and baking soda. Mix with a spatula or spoon until a soft cookie dough forms and no dry flour pockets remain.
  • Fold in pistachios and chocolate chips
    Fold in the chocolate chips and chopped pistachios and mix gently until evenly distributed.
  • Scoop the dough
    Using a large cookie scoop, scoop the dough into 7 large portions onto a lined plate or tray.
  • Chill the dough
    Cover and refrigerate for at least 2 hours, or overnight for best results. Chilling helps the cookies hold their shape and improves the chewy texture.
  • Preheat the oven and prepare the tray
    Preheat your oven to 160°C fan-forced / 180°C conventional (350°F). Line a baking sheet with parchment paper.
  • Shape and top the cookies
    Remove the chilled dough from the refrigerator. If needed, gently roll each portion between your hands to shape into a smooth round ball.Press the top of each cookie into the chopped pistachios, then gently press 3–4 pieces of chopped dark chocolate onto the surface.Place the cookie dough portions on the prepared baking tray, leaving plenty of space between each cookie.
  • Bake
    Bake for 12 minutes, or until the edges look golden and set, while the centre still looks slightly lighter and soft.Tip: Bake 3–4 cookies at a time, as they spread.
  • Cool and finish
    Remove the cookies from the oven and sprinkle with flaky sea salt, if using. Let them cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
  • Bake the second batch
    Keep the remaining cookie dough in the refrigerator while the first batch bakes. Repeat the topping and baking steps for the next batch.
    Enjoy, and tell me in the comments how you liked them. This is my favorite cookie recipe.
  • Enjoy every bite, and let me know in the comments how they turned out for you. I truly can’t wait to hear what you think, this is honestly one of my favourite cookie recipes I’ve created so far.

Notes

Nutrition per serving: 1 of 7 servings

Calories: 345 kcal, Protein: 7.2 g, Carbohydrate: 18.6 g, Net Carb: 15.2 g, Sugars: 8.9 g, Fat: 28.3 g, Saturated Fat: 7.1 g, Fiber: 3.4 g, Sodium: 77 mg
Note: This recipe yields 7 large cookies. You can make 10–12 medium cookies for smaller portions.

 

Nutrition Facts Notes:

✔️ Coconut sugar is the primary sweetener and contributes to the sugar and carb content
✔️ Rich in healthy fats from almond butter, almond flour, and pistachios
✔️ Contains vitamin E from almonds and pistachios, important for skin, heart, and immune health
✔️ High in antioxidants from pistachios, dark chocolate, and almonds
✔️ Sugar-free chocolate chips and dark chocolate reduce added sugars compared to traditional cookies
✔️ Naturally gluten free made of almond & tapioca flour
✔️ Good protein content per cookie, supported by nuts and egg
✔️ Contains potential allergens: tree nuts (almonds, pistachios), egg, and dairy (butter unless using ghee)
✔️ No refined flour or white sugar used
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
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