Recipe: Tasty Healthy Chocolate Thumbprint Cookies with Pistachio

Healthy Chocolate Thumbprint Cookies with Pistachio. In a large bowl, cream butter and sugar until smooth and fluffy. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Whisk flour and salt in medium bowl until combined. Add butter and sugar to bowl of stand mixer fitted with paddle attachment. Position a wire rack inside a large baking pan or over sheets of wax paper.

Remove cookies from oven, place on wire rack to cool. These Chocolate Pistachio Thumbprint Cookies are what baking is all about. They're fun, creative and easy to make and give you a beautiful, delectable treat to enjoy and share! You can cook Healthy Chocolate Thumbprint Cookies with Pistachio using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Healthy Chocolate Thumbprint Cookies with Pistachio

1. You need 1 cup of whole wheat flour.
2. It's 2 tbsp of cocoa powder.
3. Prepare 1 tsp of cornstarch.
4. Prepare 3/4 tsp of baking powder.
5. It's 1/4 tsp of salt.
6. You need 1 1/2 tbsp of unsalted butter or coconut oil, melted and cooled slightly.
7. It's 1 of large egg white, room temperature.
8. You need 1 1/2 tsp of vanilla extract.
9. Prepare 1/2 cup of palm sugar.
10. Prepare 1/2 cup of pistachio, finely chopped.
11. Prepare 1/4 cup of chocolate chips.

Make thumb imprint in center of each cookie (make sure not to press all the way through the dough). Rewind to last year in Venice when three gelati a day was not an unusual occurrence. But out of all the cups and cones and scoops, the one that stuck out the most was the Manet flavor from SuSo (called that, I assume because it is truly a work of art). With a rich and creamy hazelnut base and a ribbon of salted pistachio gianduja swirled throughout; it was, to put it simply, life changing.

Healthy Chocolate Thumbprint Cookies with Pistachio instructions

1. In a medium bowl, whisk the dry ingredients - flour, cocoa powder, cornstarch, baking powder, and salt..
2. In a separate bowl, whisk the wet ingredients - butter, egg white, and vanilla. Stir in the palm sugar..
3. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes..
4. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper..
5. Roll the cookie dough into small balls, and then roll into chopped pistachio and place them on the prepared baking sheet. Using your index finger or thumb, make an indentation in the center of each. Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack..
6. For Chocolate center, melt the chocolate chips. Spoon about a tsp into the center of each cookie..
7. Place in freezer for about 10 minutes to let the chocolate set..

In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy. Add flour and salt and mix until combined. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round. I love to bake and I am always looking for something different. I found this recipe a few years ago and they are a hit.