Description
Soft, naturally sweet thumbprint cookies made with pistachios, dates, and oats, filled with creamy pistachio butter and melted dark chocolate—an easy, wholesome treat that’s gluten-free, dairy-free, and refined sugar-free.
Ingredients
- 1 cup Medjool dates (about 16), pitted
- 1 cup shelled unsalted pistachios
- 1/2 cup rolled oats
- 1 teaspoon vanilla extract
- Filling:
- 1/3 cup dairy-free dark chocolate chips
- 4–5 tablespoons pistachio butter
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Lightly oil it.
- Soak pitted dates in boiling water for 5 minutes, then drain.
- In a food processor, combine soaked dates, pistachios, oats, and vanilla. Process until sticky and well-combined. Add 1–2 teaspoons water if needed.
- Form dough into 10 balls. Flatten each slightly and press a cavity in the center using a lightly oiled teaspoon.
- Bake for 12–14 minutes or until edges are golden.
- Melt chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
- Fill each cookie cavity with about 1 teaspoon pistachio butter. Spoon or drizzle melted chocolate over top.
- Chill cookies in the fridge for 1 hour (or freezer for 10 minutes) until chocolate firms.
Notes
- Use almond flour instead of oats for grain-free cookies.
- Swap pistachios for other nuts/seeds like almonds or pumpkin seeds.
- Stir maple syrup into pistachio butter for a sweeter filling.
- Soak dry dates longer or add water to ensure proper dough texture.
- Let cookies sit at room temperature before serving for softer texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
