Pistachio Thumbprint Cookies
Pistachio Thumbprint Cookies
Ingredients
For the Cookie Dough
- 1 cup Medjool dates, pitted
- 1 1/2 cups shelled pistachios, raw, unsalted
- 1/4 teaspoon sea salt
For the Filling and Topping
- 1/2 cup pistachio butter, or pistachio cream
- 1/2 cup dark chocolate, chopped
- 1/2 teaspoon coconut oil, optional, for melting chocolate
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the pitted Medjool dates, shelled pistachios, and sea salt. Process until the mixture forms a cohesive, slightly crumbly dough. It should stick together when pressed.
⏱️ 5 min
- 3
Roll the dough into approximately 1-inch balls. Place them on the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 5 min
- 4
Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.
⏱️ 2 min
- 5
Bake the cookies for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350
- 6
Once the cookies are completely cool, fill each indentation with about 1 teaspoon of pistachio butter or cream.
⏱️ 3 min
- 7
Melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler. If desired, stir in the coconut oil for a smoother consistency.
⏱️ 3 min
- 8
Drizzle the melted chocolate over the pistachio filling in each cookie. Allow the chocolate to set before serving. You can place them in the refrigerator for a few minutes to speed this up.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Thumbprint Cookies
Ingredients
For the Cookie Dough
- 1 cup Medjool dates, pitted
- 1 1/2 cups shelled pistachios, raw, unsalted
- 1/4 teaspoon sea salt
For the Filling and Topping
- 1/2 cup pistachio butter, or pistachio cream
- 1/2 cup dark chocolate, chopped
- 1/2 teaspoon coconut oil, optional, for melting chocolate
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the pitted Medjool dates, shelled pistachios, and sea salt. Process until the mixture forms a cohesive, slightly crumbly dough. It should stick together when pressed.
⏱️ 5 min - 3
Roll the dough into approximately 1-inch balls. Place them on the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 5 min - 4
Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.
⏱️ 2 min - 5
Bake the cookies for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350 - 6
Once the cookies are completely cool, fill each indentation with about 1 teaspoon of pistachio butter or cream.
⏱️ 3 min - 7
Melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler. If desired, stir in the coconut oil for a smoother consistency.
⏱️ 3 min - 8
Drizzle the melted chocolate over the pistachio filling in each cookie. Allow the chocolate to set before serving. You can place them in the refrigerator for a few minutes to speed this up.
⏱️ 2 min