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Treat yourself to these delicious thumbprint cookies filled with creamy pistachio butter!


Servings 30 cookies | Prep Time 15 mins | Total Time 30 mins


170g plain flour 

80g almond flour

80g coconut/caster sugar 

25g unsweetened cacao powder 

80ml coconut oil 

80ml pistachio/almond/soya/oat milk 

1 tsp baking powder 

Pistachios for cover

Pistachio Filling:

50g Pistachio Butter 

Optional: add 50g melted white chocolate


Preheat the oven to 180C and line large cookie sheet with parchment paper. 

In a bowl mix together the coconut oil, milk and sugar until combined. 

Add the flours and baking powder. Mix well until combined. 

Roll the dough in small balls and place on the prepared cookie sheet. Optionally roll half of the balls in chopped pistachios before placing on the cookie sheet. 

Flatten the cookies slightly with your thumb.  

Bake the cookies for 10 minutes until edges are slightly darker. 

Remove from the oven and let it cool completely. 

Fill the cooled cookies with pistachio butter. 

Optionally you can melt the shite chocolate and mix it with the pistachio butter and use it as a filling. 

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