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Pistachio Choc Chip Cookies

Gluten Free | Dairy Free |

Craving the classic Chocolate Chip Cookies and want to feel good while eating them? Then try out our Gluten & Dairy Free Pistachio Chocolate Chip Cookies recipe, powdered by ‘Crawlers’ Cricket Flour.

PREP TIME | 15 mins


1 cup organic cashew butter

1 cup organic raw pistachios

1/2 cup vegan mini chocolate chips

1/2 cup organic raw cacao powder

2 tbsp ‘Crawlers’ Cricket Flour - buy from here

1/4 cup organic maple syrup

1/8 tsp organic vanilla bean powder

1 pinch Himalayan pink salt



Add all ingredients to a medium sized bowl and gently stir until everything is well combined (the mixture should be slightly firm).

Take out a spoonful at a time and roll into a ball shape then gently pat them down into a small disk shape.

Place them on a baking pan lined with parchment paper and bake at 180 degrees for approximately 10 minutes (keep an eye on them so they don’t over bake).

Make sure they cool completely before removing from the baking pan or serving. They will be very soft right when they come out the oven and will break apart. They will firm up after they’ve cooled off completely.

Sprinkle pistachios and himalayan salt over each cookie to finish.