Soft and chewy pistachio and white chocolate chip cookies with a rich, nutty flavor and a hint of sweetness. Perfect for a quick dessert or snack.

1 egg

1/2 cup coconut sugar

1/4 cup tahini

2 tablespoons melted and cooled coconut oil (or melted butter/ghee)

1 teaspoon vanilla extract

3/4 cup almond flour

1/4 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 dark chocolate bar (3 oz, at least 72%), coarsely chopped

Maldon sea salt (optional, for sprinkling)

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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, mix together the egg, coconut sugar, tahini, melted and cooled coconut oil, and vanilla extract until smooth.
Add the almond flour, coconut flour, baking soda, and salt. Mix until a cookie dough consistency forms.
Fold in the chopped dark chocolate.
Scoop about 1 heaping tablespoon of dough and roll into a ball. Place on the prepared baking sheet and flatten slightly with the palm of your hand.
Bake for 9–11 minutes until edges are just slightly golden. Remove from oven and immediately sprinkle with Maldon sea salt, if desired.
Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

You can substitute coconut oil with butter or ghee if preferred.

Sprinkle Maldon sea salt immediately after baking for enhanced flavor.

Store cookies in an airtight container for up to 3 days.