Dark Chocolate, Pistachio and Cardamom Cookies

eatingbirdfood.com

Dr Allison

⅔ cup 96g coconut sugar

½ cup 100g refined coconut oil, slightly softened

1 flax egg, 1 Tablespoon ground flax with 2 ½ Tablespoons water

1 teaspoon pure vanilla extract

2 ¼ cups 216g blanched almond flour

1 teaspoon ground cardamom

½ teaspoon baking soda

½ teaspoon kosher salt

4 ounces bittersweet chocolate, chopped (about ⅔ cup), plus extra for decoration, if desired

¼ cup shelled pistachios, chopped, plus extra for decoration, if desired

Directions at eatingbirdfood.com

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