Healthy Chocolate Thumbprint Cookies with Pistachio. Great For Lunchboxes, After School, Or On-The-Go. Get A Bite Of Real Chocolate Chips! Little Bites® Cookies Are The Perfect Portion of Happiness.

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. Thumbprints are one of my all time favorite cookie recipes, and this chocolate pistachio one is no exception; dare I say I love it even more than my go-to jam-filled thumbprints? You can cook Healthy Chocolate Thumbprint Cookies with Pistachio using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Healthy Chocolate Thumbprint Cookies with Pistachio

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

Chocolate shortbread paired with a creamy pistachio filling takes this old favorite to a whole new level. Cream butter and confectioners' sugar until light and fluffy. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Combine butter, sugar, egg yolks, and vanilla extract in large bowl.

Healthy Chocolate Thumbprint Cookies with Pistachio step by step

In a medium bowl, whisk the dry ingredients - flour, cocoa powder, cornstarch, baking powder, and salt..
In a separate bowl, whisk the wet ingredients - butter, egg white, and vanilla. Stir in the palm sugar..
Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes..
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper..
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..
For Chocolate center, melt the chocolate chips. Spoon about a tsp into the center of each cookie..
Place in freezer for about 10 minutes to let the chocolate set..

Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. 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. Variations on these thumbprint cookies: Obviously, my filling of choice is my homemade pistachio butter. However, you can experiment with various fillings including a delicious vegan homemade Nutella, the classic choice of jam, or even some vegan chocolate chips ( that will melt from the heat and be heavenly!).