Pistachio-Filled Dark Chocolate Cookies

Ingrédients

100g plain or GF flour
60g ground almonds
30g cocoa powder
½ tsp baking soda
Pinch of salt
60g light brown or coconut sugar
45ml melted vegan butter
1 tbsp dairy-free yogurt
1 tsp vanilla extract
6 tsp Rhythm 108 Pistachio Spread

Instructions

Freeze the centre - Scoop 6 heaped tsp of Rhythm 108 Pistachio Spread onto a lined tray. Freeze for 15–20 mins until firm.
Preheat the oven - Set to 170°C fan / 190°C regular and line a baking tray with parchment.
Mix the dry ingredients - In a bowl, whisk together:
• 100g flour (plain or 1:1 gluten-free blend)
• 60g ground almonds
• 30g unsweetened cocoa powder
• ½ tsp baking soda* Pinch of salt
• 60g light brown or coconut sugar
Mix the wet ingredients - In a separate bowl, combine:
• 45ml melted vegan butter
• 1 heaped tbsp dairy-free yogurt
• 1 tsp vanilla extractStir until smooth, then mix into the dry ingredients to form a soft dough.
Shape & stuff - Divide dough into 6 equal portions. Flatten each into a disc, place a frozen pistachio blob in the middle, and fold the dough around it. Roll gently into a ball.
Bake - Place on the tray with space between. Gently flatten the tops. Bake for 10–12 mins until edges are set and tops look just dry, centres will stay soft.
Cool & enjoy - Let them cool on the tray for 10 mins. And the most important part, take a petite pause and enjoy.

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