Ingredients:

• Butter – 70g (can be replaced with coconut oil)
• Date syrup – 200g (or grape syrup / 100g stevia powder as alternatives)
• Egg – 1 large
• Whole wheat flour – 165g
• Cocoa powder – 20g
• Baking powder – ¼ tsp
• Baking soda – ¼ tsp
• Vanilla extract – ⅛ tsp
• Slivered pistachios – as needed for topping

Instructions:

1. In a heatproof bowl, combine the butter and date syrup, then gently melt over a double boiler (bain-marie) until the butter is fully melted.
2. Let the mixture cool slightly, then add the egg and vanilla. Beat for 1 minute using a whisk or electric mixer.
3. Sift in the whole wheat flour, cocoa powder, baking powder, and baking soda into the wet mixture. Mix until a smooth and uniform dough forms.
4. Cover the dough and let it rest in the fridge for at least 1 hour and up to 24 hours.
5. Portion the dough into equal-sized balls, press slivered pistachios on top of each, and chill again for 15 minutes.
6. Place the cookies on a parchment-lined tray with space between them and bake in a preheated oven at 180°C (356°F) for 12–15 minutes.

Important Notes:

• 📌 You can substitute butter with coconut oil in equal amounts.
• 📌 You may replace date syrup with grape syrup, or use 100g of stevia powder if you prefer a sugar-free version.
• 📌 Feel free to use other nuts instead of pistachios, but make sure to decorate only the top — the bottom of the cookies should remain nut-free to avoid burning.
• 📌 The longer the dough rests, the better the shape and texture of your cookies will be.
• 📌 Ensure the syrup and butter mixture is cool before adding the egg, to prevent curdling.
• 📌 Cookies keep well in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.