Ingredients
- 1 cup almond flour
- ½ cup french vanilla bone broth protein powder
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 teaspoon coconut flour or 2–3 teaspoons oat flour
- ¼ cup honey
- 2 tbsp melted coconut oil
- 1 egg
- ½ tsp vanilla extract
- ⅛ –¼ tsp almond extract optional but enhances pistachio flavor
Mix‑ins
- ¼ cup finely chopped pistachios
- 2 –3 tbsp dark chocolate chips optional but highly recommended
- Flaky sea salt for topping
Gooey Pistachio Cream Filling
- 2 tbsp pistachio butter
- 2 tsp honey
- Pinch of sea salt
- 1-2 teaspoon coconut flour or oat flour
Instructions
- Make the Pistachio Cream Filling
- Mix pistachio butter, honey, sea salt, and coconut/oat flour until thick and creamy.
- Scoop ½–1 tsp dollops onto parchment.
- Freeze 30–40 minutes, until firm and solid.
- Make the Cookie Dough
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a medium bowl, whisk almond flour, protein powder, baking powder, fine sea salt, and 1 tsp coconut flour (or 2–3 tsp oat flour).
- In a separate bowl, whisk honey, melted coconut oil, egg, vanilla, and almond extract.
- Combine wet and dry ingredients until a soft dough forms.
- Fold in chopped pistachios and chocolate chips (if using).
- If dough feels sticky, let it rest 5 minutes — the coconut/oat flour will continue absorbing moisture.
- Assemble the Cookies- Scoop dough into 8–10 portions.
- Flatten each portion to about ½ inch thick.
- Place a frozen pistachio filling dollop in the center.
- Wrap the dough around it and seal completely.
- Press a few extra pistachios or chocolate chips on top.
- Chill the assembled cookies 10–15 minutes before baking.
- Bake for 9–11 minutes, until edges are set and tops look slightly puffy.
- Immediately sprinkle with flaky sea salt.
- Let cool 20–30 minutes before lifting or pulling apart.
- (Almond‑flour stuffed cookies firm up as they cool.)
Nutrition
Calories: 165kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Fiber: 2g | Sugar: 7g