Mocha Cookies with Dark Chocolate and Pistachios (gluten free)
A fun mocha flavored cookie, I like to cut the cookies into strips and then snap them apart into bite size pieces. It gives the cookies a more casual look but if you prefer, feel free to cut them with a sharp knife into squares. If you aren’t sensitive to gluten, feel free to leave out all the whole grain flours and just use 1 3/4 cups (245 g) all-purpose flour in their place.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Chia Seed | not in our table | 0 |
| Coffee | not in our table | 0 |
| Teff | not in our table | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large egg
- 2 teaspoon chia seeds
- 1 tablespoon espresso powder
- 1 1/2 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons (55 g) cornstarch
- 1/4 cup + 1 tablespoon (60 g) teff flour
- 1/4 cup + 1 tablespoon (45 g) sweet rice flour
- 1/4 cup (40 g) buckwheat flour
- 1/4 cup (40 g) mesquite flour
- 1/4 cup (40 g) Dutch-processed cocoa powder
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter
- 1 cup dark brown sugar
- 1/2 teaspoon salt
- 4 oz (3/4 cup) pistachios
- 8 oz (225 g) dark chocolate
- 1 teaspoon flaky sea salt