Bittersweet cocoa drop cookies, filled with tasty bits of crushed pistachios, baked with low carb flour and sugar substitutes, then baked and dipped into white chocolate & pistachios
5ounces(roughly 3/4 cup) Tagatose (or similar low glycemic sugar substitute)
2Tablespoonsraw honey or molasses
1whole eggplus 1 egg yolk
½teaspoonvanilla extract
5.5ounces(1 1/4 cups) low carb baking mix (I use Bob's Red Mill) or all-purpose flour
¼cupshelled pistachioscrushed, plus 2 Tablespoons crushed for garnish.
FOR THE COATING
3ounceswhite chocolatechopped (I use Ghiradelli)
Instructions
Melt chocolate & butter together in a double boiler over medium low heat, until chocolate is completely melted. Remove from heat and add sugar and vanilla; whisk to combine.
In a small mixing bowl, beat the egg and yolk together with a fork. VERY SLOWLY, drizzle about 1/2 cup of the melted chocolate mixture into the eggs, whisking continuously as you pour in the chocolate. This is called tempering the eggs. If you skip this important step, your eggs will become cooked from the hot mixture and you'll have scrambled eggs in your cookies!
Add the baking mix/flour and 1/4 cup pistachios and stir with a spoon, just until combined. Wrap bowl with plastic wrap and refrigerate for an hour.
Heat oven to 350 F. and line a cookie sheet with parchment paper or a silicone baking mat. Roll dough between your hands to form 1-inch balls. Space 2 inches apart on prepared cookie sheet, then press them with your fingers to flatten the tops slightly. Bake for 8 minutes, or until cookies have just set. Cool for 1 minute on sheet, then transfer to wire cooling rack to cool completely.
When cookies are cool, melt white chocolate in a double boiler, as in step 1, above.
Dip half of each cookie into the melted chocolate and sprinkle with crushed pistachios. Allow chocolate to set before serving.