Cookies

• 1. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
• 2. Add the almond flour, tahini, coconut nectar, pumpkin puree, baking soda, and chocolate chips to a medium bowl and stir to combine.
• 3. Take about 1½ tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet.
• 4. Repeat this process until you have used up all the dough, placing the balls about 2 inches apart: Wet your fingers so they don’t stick to the dough, then gently flatten each ball using your fingertips. Make a small indentation in the middle of each cookie with your index finger. Press a few roughly chopped pistachios into each indentation.
• 5. Bake until the cookies are a light golden brown around the edges, about 18 minutes. Rotate the cookie sheet from front to back about halfway through baking.
• 6. Transfer the cookie sheet from the oven to a wire rack, and let it sit for 10 minutes before removing the cookies to cool completely.

Drizzle

• 1. Melt the chocolate chips in a double boiler, then use a small spoon to drizzle the melted chocolate onto the cookies.
• 2. Keep the cookies in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.