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Chocolate-dipped Pistachio Cookies

Thrive Carolinas / In The Kitchen  / Chocolate-dipped Pistachio Cookies

Chocolate-dipped Pistachio Cookies

Try our Chocolate-Dipped Pistachio Cookies for a delicious treat that combines the goodness of pistachios with the richness of chocolate. A delightful and healthier choice for your sweet cravings.


  • ¾ cup maple or coconut sugar
  • 1/3 cup refined coconut oil softened at room temperature
  • 1 large egg
  • 2 tsp lime zest
  • 2 cups finely ground almond flour
  • 1/3 cup tapioca starch
  • 1 ½ tsp ground cardamom
  • ¼ tsp salt
  • ½ cup roasted, salted and shelled pistachios, finely chopped
  • 3 oz dark chocolate (70% or higher)


  1. Put sugar and soft coconut oil in a large bowl and beat with a mixer until the oil is incorporated.
  2. Add egg and lime zest, beat until well combined and set aside
  3. In a separate bowl, whisk together almond flour, tapioca starch, cardamom, and salt
  4. Pour dry ingredients into the bowl with wet ingredients. Using a spatula or wooden spoon, mix until dough is formed.
  5. Add pistachios and mix into dough
  6. Divide dough into 2 balls of the same size, roll each into a log approximately 8” long and 1 ½” diameter, wrap each in plastic wrap or parchment paper, and chill for at least an hour or until solidified. You can refrigerate for up to 4 days or freeze for 4 months.
  7. Heat oven to 350 with racks in the upper and lower third of the oven.
  8. Use a sharp knife to cut each log into 12 cookies, ½” width (cut in fourths, then thirds)
  9. Evenly arrange 1-2” apart on 2 baking sheets lined with parchment paper
  10. Bake 12-14 mins or until edges are golden brown, swapping & rotating trays at 6-7 mins. Transfer to a wire rack and cool completely.
  11. Prepare the chocolate: Use a sharp knife to cut the chocolate into small pieces, then melt in a glass mixing bowl in the microwave by cooking on high for 30 seconds, stirring well to distribute the heat evenly. Repeat and stir until smooth. If not totally melted after a minute, repeat in 15-second increments. Be careful not to overheat.
  12. Place another piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are completely cooled, dip half of each cookie in the chocolate. Place the cookie on the parchment lined sheet. Repeat until finished.
  13. You can leave the cookies in a cool spot for the chocolate to harden or place the tray in the refrigerator for 30 minutes.
Stephen Fogg

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