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Carlota Fariña


Cocoa and pistachio cookies

Today, on my blog, a delicious new recipe to start the week. You will love these cocoa and pistachio cookies I made yesterday. They will totally sweeten your Monday. These are very healthy because I used oat flour, coconut flour, and no sugar. I did include dates in the dough and then I dipped the cookies in 85% dark chocolate.

If you like celebrating Valentine’s day, which is around the corner, this recipe is perfect.

10 dates 
70 gr (⅔ cups) oat flour
70 gr (⅔ cups) coconut flour
50 gr (4 tbsp) almond butter
2 tablespoons pure cocoa powder
75 gr (¾ cups) 85% dark chocolate
A handful of pistachios


Put the dates in a food processor or blender. If they are too hard you may want to soak them in hot water for about 15 minutes before. Add the flours, the cocoa, and the almond butter with some of the liquid that comes with the butter, which will help you obtain a dough with a little more moisture.  

Once blended, cover with plastic wrap and let it set in the fridge for at least 3 hours, or even better, leave them overnight.

Hereafter, place dough between two sheets of baking paper and flatten dough with a rolling pin, until it’s about 1cm (0.5 inches) thick. Bake for 10 minutes at 170ºC (340ºC)

Now, melt the chocolate in the microwave or if you prefer, over a bain-marie and chop the pistachios too. Dip the tip of the cookies in the chocolate, place them on the baking paper, and sprinkle the pistachios on top as you can see in the photos.

Let the cookies cool in the fridge for about half an hour. Take them out and when they are at room temperature they’ll be ready. Buon appetito!



Are you going to prepare these cocoa and pistachio cookies? Remember to tag me on Instagram to show it on Stories.



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