Pistachio Pecan Chocolate Chip Cookies

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Portable Meals, but…I’m switchin’ it up with next week’s “Baked Goods” theme because I happen to have a delicious cookie recipe to share!!

…You may already be all too aware of how much I love the butter-flavored coconut oil that Barlean’s has! (This post is sponsored by Barlean’s, but as per usual, all thoughts/opinions are mine and mine alone!)

I happened to still have some pistachios left from the Pistachio Crusted Meatballs that my friend and I made for meal prep the other week, and both of us have a whole lot of baking ingredients to use up, so we decided to make cookies (yay for dessert)!

Since I’m a fan of trying to at least somewhat healthify my recipes, I decided to sub out some of the flour with ground pistachio (hooray for my friend’s food processor!) as a “nut flour” and it actually turned out really well!

Thus far, I’ve used them to make Chocolate Cinnamon Popcorn, Mint Chocolate Chip Cookies, Hurricane Popcorn, and Coconut Matcha (or Chocolate!) Mochi Bars. <3

What’s awesome about this coconut oil is that it’s a direct 1:1 substitute with butter, and it legit tastes just like butter, so if you ever need a vegan alternative that’s super easy to use, you should definitely check the Barlean’s butter-flavored coconut oil out! You can use it for anything you’d normally use butter for as long as the temperature stays under 375.

The cookies are pretty crispy because of all the nuts we added, but with chewy centers and chocolate-y goodness. It’s actually been a longggg while since I’ve baked cookies (…May of 2017?!), so I guess it was about time to change that up! These were very well-received by every guinea pig taste tester I came across (my residency program, medical students, pharmacy students, grad students…), so I consider it a win on all accounts!

Pistachio Pecan Chocolate Chip Cookies

Pistachio Pecan Chocolate Chip Cookies

From fairyburger at https://www.fairyburger.com/pistachio-pecan-chocolate-chip-cookies/

http://www.fairyburger.com/wp-content/uploads/2018/03/pistachiopecanchocolatechipcookies1.jpg

Prep: 10m

Cook: 12m

Yield: 36+

Total: 0h 22m

You'll Need...

• 1 cup Barlean's butter-flavored coconut oil
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 cup ground pistachios
• 1 tsp baking soda
• 2 tsp hot water
• sprinkle of salt
• 2 cups semi-sweet chocolate chips
• 1 cup pecans, chopped

Directions

1. Preheat oven to 350 degrees.
2. Cream the butter and sugars together, then beat in the eggs one at a time. Stir in the vanilla extract.
3. Dissolve the baking soda in hot water and add it to the batter with a sprinkle of salt.
4. Stir in the flour and pistachio "dust" (ground pistachios), then fold in the chocolate chips and pecans.
5. Dispense large spoonfuls of the batter onto baking trays.
6. Bake for ~10-12 minutes, or until edges are nicely browned!

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End-of-Week-ish Recap!

• If winter has your skin as dry as a desert, come check out my [nighttime] winter skin care routine for some ideas on super moisturizing/hydrating products! :]
• Be sure to come back tomorrow for the third(!) ultimate coffee date of the year! In the meantime, you can check out previous coffee dates here!

• Have you ever tried butter-flavored coconut oil? What should I make next with it!?
• What’s your favorite type of cookie?

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