Pistachio, White Chocolate and Cardamom Cookies
Soft and chewy subway-style cookies
Ingredients
Wet
- 1/4 Cup
VVMylk pistachio butter - 1/2 Cup coconut oil, melted
- 4 Tbs Maple Syrup
- 3/4 Cup coconut sugar
- 1/2 Tsp vanilla
- 2 chia eggs made by mixing 2TBSP of ground chia seeds with 8TBSP water
- 4 Tbs favourite VVMylk
Dry
- 1 1/2 Cups spelt flour
- 2 Tbs cornstarch
- 2 Tsp baking powder
- Pinch of salt
- Seeds from 6 cardamom pods, finely ground, or ΒΌ tsp ground cardamom
Add ins
- 80 g white chocolate
- 1/4 Cup chopped pistachios
Instructions
- Prepare your chia eggs by by mixing the ground chia seeds with the water and set aside for a few minutes until gel-like
- In a large bowl whisk together the chia egg and the rest of the wet ingredients until smooth
- In a separate bowl mix together all the dry ingredients
- Pour the dry ingredients into the wet, half at a time, fully incorporating one half before adding the next. This dough is quite thick!
- Fold through the pistachios and white chocolate, reserving some for the top
- Cover the cookie dough with a tea towel and pop in the fridge to firm up for at least 30 mins
- Preheat your oven to 170C
- Line 2 baking sheets with baking paper or silicone baking mats
- roll into 10-12 rustic balls, and place on the baking tray
- Top with the reserved pistachios and white chocolate, bake for 10-12 mins
Notes
Recipe Credit: https://www.superclubeats.com