Gluten-free doesn't have to be yummy-free!
Pre-heat oven to 180°C. Line 2 baking trays with baking paper & set aside.
DRY MIX: In a large mixing bowl, combine flour, raw cacao, baking powder, and baking soda. Mix well and set aside.
WET MIX: Place coconut oil and coconut sugar into another large mixing bowl. Using a fork, combine the sugar into the oil until the mix appears creamy and smooth.
Add the eggs, milk and vanilla essence/bean extract to the oil/sugar mix and whisk until light and smooth.
Pour the wet mix into the dry mix and combine briefly with a fork.
Using your hands, blend all ingredients together well until a smooth dough forms.
Wrap the dough in cling wrap and refrigerate for 15 minutes.
Remove from refrigerator and pick up ~2 tablespoons worth and roll into a ball. Place on prepared lined trays and press down slightly until flat, leaving roughly 2cm between each cookie as they do spread.
Bake for 15-20 minutes or until cracks have formed on top.
Remove from oven and cool on tray for 5 minutes. Transfer to wire racks to cool completely.
To prepare the topping, place a sheet of baking paper underneath the wire wracks. Melt the chocolate in a stainless steel bowl over a saucepan of boiling water using a metal spoon to stir the chocolate (be careful to not let water/steam touch the chocolate or it will crack).
Dip half of each cookie in the melted chocolate, letting excess chocolate drip back into the bowl. Place back on wire racks and repeat with remaining cookies. Excess chocolate will continue to drop onto the baking sheets.
Before the chocolate sets, sprinkle the chopped pistachio nuts onto the melted chocolate half.
Line a large airtight container with baking paper and stack the cookies in baking paper lined layers so that the chocolate doesn't stick to other cookies.
Store the cookies in the refrigerator. The chocolate will set best when cold and biscuits taste best from the fridge.
Enjoy!
Servings 18