A 10-minute, no-bake cookie with seven ingredients and no oven. Ground pistachios and coconut flour make the base, coconut oil and coconut milk bind it, maple syrup sweetens it, and ruby chocolate brings its own berry-like flavour and that pink colour.
This one has a special place for us. Our son adores ruby chocolate, and we wanted something for him that tasted like a treat but was built mostly from nuts and coconut. It’s been a hit with kids and adults since.
What you’ll need
Makes 9 cookies.
- 125 whole pistachios, ground to a flour-like consistency
- 40g coconut flour
- 30ml coconut oil, melted
- 15ml coconut milk, room temperature
- 30ml maple syrup, room temperature
- 10ml vanilla extract
- 60g ruby chocolate chips, plus more for decoration
Method
- Combine the ground pistachios, coconut flour and 60g ruby chocolate chips in a bowl.
- Add the melted coconut oil, coconut milk, maple syrup and vanilla extract.
- Shape the mixture into 9 individual cookies.
- Refrigerate for 2–3 hours to set.
- Optionally, melt some extra ruby chocolate and dip the cookies in it before serving.
A couple of tips
- Grind the pistachios fine, to a flour-like texture.
- Room-temperature liquids. The coconut milk and maple syrup both go in at room temperature.
- The fridge does the baking. Two to three hours is what sets them.
- Dip for the look. The half-dip in melted ruby chocolate is optional, but it’s what gives them the pink-and-green finish.
Pistachio is a favourite on our counter too: the Pistachio Cream & Crumbs chunky cookie (Extra Pistachio Cream & Crumbs in Budapest) is baked in-house at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade
