Dark Chocolate Pistachio Power Cookies
Makes 12 large cookies
Ingredients
Scale
- 1 cup almond flour
- 1 cup oat flour
- 1 scoop vanilla protein powder (about 30g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1/3 cup monk fruit sweetener blend
- 1/4 cup plain Greek yogurt
- 1/2 cup chopped roasted pistachios
- 3 ounces dark chocolate (70% cacao or higher), chopped
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, egg, vanilla, honey, monk fruit sweetener, and Greek yogurt until smooth.
- Add the wet ingredients to the dry ingredients and stir until a thick dough forms.
- Fold in the chopped pistachios and dark chocolate.
- Scoop the dough into 12 large mounds using a #20 cookie scoop (about 3 tbsp dough), spacing them a few inches apart on the prepared baking sheet.
- Refrigerate the cookie dough for 20 minutes.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Sprinkle with flaky sea salt while the cookies are still warm. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.