Description
Soft, chewy pistachio cookies naturally sweetened with dates and coated in rich dark chocolate—these no-bake bites are the perfect blend of nutty, sweet, and indulgent.
Ingredients
Units
Scale
- 1 cup shelled pistachios (unsalted, raw or roasted)
- 1/2 cup rolled oats
- 1 cup soft Medjool dates, pitted
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup dark chocolate chips (vegan if needed)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- In a food processor, pulse the pistachios and oats until finely ground.
- Add the dates, vanilla, and salt. Blend until a sticky dough forms and holds together when pressed.
- Scoop out tablespoon-sized portions and roll into balls or flatten slightly to form cookie shapes.
- Place on a parchment-lined tray and freeze for 15–20 minutes to firm up.
- Melt chocolate chips with coconut oil in the microwave or over a double boiler.
- Dip half of each cookie into the melted chocolate and return to the tray.
- Chill in the refrigerator for 10–15 minutes until chocolate is set.
Notes
- Use roasted pistachios for deeper flavor or raw for a milder taste.
- Store cookies in an airtight container in the fridge for up to one week.
- For extra texture, press chopped pistachios onto the chocolate before it sets.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
