Pistachio Chocolate Chip Cookies

0 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
1 Add the raw pistachios to a food processor and pulse until they reach a coarse, sand-like texture. You want small bits throughout the dough — but stop before it turns into pistachio butter.
2 In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt. Stir until everything is evenly distributed.
3 Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using). Stir until a soft, slightly sticky dough forms.
4 Using your hands or a cookie scoop, roll the dough into small balls — about 1 tablespoon each. Place them on the prepared baking sheet, leaving a little space between each one. Gently flatten with the back of a spoon or your palm.
5 Press a few whole or chopped pistachios into the tops for extra texture and that bakery-style look. Then add lots of chocolate chips — because the pistachio + chocolate combo is the real star here.
6 Bake for 10–12 minutes, or until the edges turn lightly golden. Keep an eye on them — almond flour browns quickly. The centers may look slightly soft, but they’ll firm up as they cool.