ingredients:

• 2 tbsp Pistakio Creamy Pistachio Spread
• 1 tbsp melted dairy-free butter (or regular)
• 1 tsp applesauce
• 1 tbsp sugar
• 1 tbsp brown sugar
• 1/4 tsp vanilla extract
• 1 tbsp cocoa powder
• 3 tbsp gluten free flour (or regular)
• 1/8 tsp baking soda
• pinch of salt
• chopped vegan dark chocolate
• flakey salt (optional)

instructions:

1. freeze the creamy pistachio spread into silicone muffin cups (or a small bowl) until set. this will be your core for the chocolate cookie.
2. preheat your oven to 350ºF & line a small baking sheet with parchment paper.
3. in a medium bowl, mix together the melted butter, applesauce, both sugars, & vanilla extract until fully combined.
4. mix in the cocoa powder, salt, gluten-free flour, and baking soda, until evenly combined (we don't want clumps!)
5. fold in the chocolate chips. roll the dough into a smooth ball.
6. split the ball into 2 equal portions and slightly flatten using the palm of your hand.
7. place the frozen pistachio spread in the center of one of the pieces of dough and place the other piece of dough on top to seal the cookie.
8. bake for 12-14 minutes, depending on how gooey you like your cookies. it will look undercooked right out of the oven, but will harden as it sets on the baking sheet.
9. top with optional flakey sea salt and enjoy!