Yield: 10 large cookies

Ingredients:
• ½ cup (115 g) butter, softened
• ¾ cup (150 g) brown sugar-free sweetener (golden erythritol or monk fruit blend)
• 1 egg
• 1 tsp vanilla extract
• 1½ cups (150 g) almond flour
• ¾ cup (75 g) oat flour
• ½ tsp baking soda
• ½ tsp salt
• ⅔ cup (110 g) sugar-free dark chocolate chips
• Filling: 1 cup (40 g) kataifi (shredded phyllo), chopped + 1 tbsp butter + ½ cup (125 g) unsweetened pistachio cream
• 2 tbsp chopped pistachios, for topping

Instructions:

Toast the kataifi in the butter for 4-5 min until golden and crunchy, let it cool and mix with the pistachio cream
Scoop 10 portions of filling onto parchment and freeze for 30 min
Cream the butter with the sweetener for 2 min, until fluffy
Beat in the egg and vanilla
Stir in the almond flour, oat flour, baking soda and salt until a soft dough forms
Fold in the chocolate chips
Wrap each frozen filling portion in dough and seal well

To finish: Bake at 350°F (180°C) for 12-14 min and sprinkle with chopped pistachios

Tip: Break one open on camera: the crunchy green pistachio center is what made this cookie go viral

Bakery-Style Cookie Collection