You don't have javascript enabled! Please download Google Chrome! PISTACHIO & CINNAMON CHOCOLATE COOKIES - The Wholehearted Cook


Dani VennSweet Treats

Guess what? I use my oven as a heater. True story. Our house is nestled in the foothills of the Yarra Valley and it gets freezing in winter. Of course we have a fireplace, which is lovely, but not so lovely getting it going on icy, cold mornings. So as a quick-fix solution, I crank up my oven until I get the fire sorted. Oh the joys of living in a country ‘hobbit house’. But considering it is winter it is seriously the perfect time for indulging in a little baking, not only to heat up your house, but also to warm your soul.

Chocolate cookies do just that and I have the perfect recipe for you that will be sure to comfort you through the winter months and beyond. I actually discovered these cookies last year when I was working with the guys at My Goodness Organics and got a little obsessed with them. Hello? They are healthy cookies that are vegan, gluten and refined sugar free, and they taste fantastic.

I tinkered with this recipe a little by adding pistachios, cinnamon and rose but at MGO they top them with pecans and cacao nibs for double chocolate crunch. Yum! Really you could use whatever nut that floats your boat!

And as always thankyou to the gorgeous Iron Chef Shellie for the spot on photography, we had such fun shooting this recipe. I hope you have fun eating them! x


Makes about 10 – 12 cookies

Prep Time: 30 minutes

Cooking Time: 25 minutes


2 1/2 cups almond meal

2 tablespoons coconut flour

¼ cup cacao powder

1 teaspoon salt flakes

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 vanilla bean, seeds scraped

100ml coconut oil, melted

100ml maple syrup or rice malt syrup

1/2 cup crushed pistachios

2 tablespoons dried rose petals (optional)


Preheat fan forced oven to 180 degrees, line two large baking trays with baking paper.

Combine in a large mixing bowl, almond meal, coconut flour, cacao, salt, baking powder, cinnamon, vanilla, melted coconut oil and maple syrup. Stir well to combine.

If the mix seems too wet to roll into cookie dough it might be that the coconut oil is too warm, you can place the mix in the fridge to firm up if needed.

Place pistachio and rose petals in a bowl together, toss to combine. If you don’t have rose petals don’t stress, I just think that they look pretty rather than have a lot of flavour!

Roll mixture into roughly 60g / 2 tablespoons balls, then flatten them out with your hand. Dip one side of the cookie into the pistachio and rose mix then place on baking tray. Press the pistachio and rose into the dough a little if needed. Repeat with remaining cookie dough.

Please note that these cookies are not the same as regular butter and flour cookies as they won’t spread out as much like ordinary cookies, so you can place them slightly closer together. Also make sure you flatten them out well before baking.

Cook in the oven for about 20 – 25 minutes, cookies should fill your warm kitchen with the perfume of chocolate and cinnamon. Take out of oven and allow for them to cool and firm up before eating. Yum!

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