Salted Pistachio and Chocolate Chunk Cookies

 Source: Salted Pistachio and Chocolate Chunk Cookies, Nancy Hughes

Source: Salted Pistachio and Chocolate Chunk Cookies, Nancy Hughes

These cookies are delicious! The perfect amount of salty and sweet, with the added bonus of a flax egg!

Ingredients

  • 2 Tbsp (30 mL) ground flax seed
  • 1/3 cup (75 mL) water
  • 1 1/2 cups (375 mL) unbleached all-purpose flour 
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1/3 cup (75 mL) canola oil
  • 2/3 cup (150 mL) granulated sugar
  • 1/3 cup (75 mL) packed dark brown sugar
  • 1 tsp (5 mL) vanilla, butter and nut flavoring or 2 tsp (10 mL) vanilla extract
  • 4 oz (114 mL) chocolate baking bar, cut into small chunks
  • 1 cup (250 mL) salted shelled roasted pistachios, coarsely chopped

Instructions

  1. Preheat the oven to 375 °F (190 °C). Coat two baking sheets with cooking spray. 
  2. In a medium bowl, whisk together ground flaxseed and water, let stand 2 minutes.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. 
  4. Combine oil, sugars, vanilla, butter and nut flavouring in with the flax mixture.
  5. Gradually mix the flour mixture into the flax mixture. Stir in the chocolate chunks and nuts.
  6. Spoon 12 mounds on each baking sheet, spacing 2 inches apart. Bake 11 to 12 minutes, or until the edges are JUST slightly brown. (They will not look completely cooked at this point.) Place baking sheets on wire racks 1 full minute before removing from baking sheets. 
 

Nutritional Analysis

 
 

YIELD: 24 cookies.

SERVING SIZE: 1 cookie.  Each serving contains 1/4 tsp (1 mL) of flax.

Per Serving
Calories 150
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Carbohydrates 17 g
Fiber 1 g
Sugars 9 g
Protein 2 g
Sodium 150 mg
Potassium 20 mg