Pistachio and Chocolate Chip Cookies
Pistachios and chocolates are a marriage made in heaven!
We discovered Auntie Mo's baking mixes at the BBC Good Food Show and we are hooked! All their mixes are dairy free and egg free so are our pastes. We tried the Chocolate Chip Cookie Mix a then added our own Pistachio Paste which gave the cookies a softer, creamier texture.
And because it's sugar-free, the bold and intense flavour of the pistachios enhanced the chocolate and balanced the sweetness of the cookie. We also added some crushed pistachios for bit of crunch. It was seriously good!
- 1 Pouch of Auntie Mo's Dairy Free Chocolate Chip Cookie Mix
- 1 ½ tablespoons cold water
- 1 ½ tablespoons vegetable oil
- ½ cup (115g) vegetable margarine (room temp)
- 2 tbsps pistachio kernels
- 50g The Nut Kitchen Pistachio Paste
Pre-heat the oven to 170°C (150°C fan oven).
In a large bowl, mix together the chocolate chip cookie mix, the margarine and the pistachio paste In a large bowl, until you get a fine breadcrumb-like texture. Gently fold in the pistachio kernels.
In a separate container WHISK the water and vegetable oil until emulsified. Add the water-oil mixture to the main mixing bowl and stir thoroughly until smooth.
Scoop a heaped teaspoon of your delicious cookie dough and form in to small balls. Place them on two grease-proof paper covered baking trays, leaving a generous gap between cookies.
Bake for 12 minutes or until golden brown.