Mocha Chocolate-Chip & Pistachio Cookies


These delicious cookies combines Turkey Tail with coffee, chocolate, and pistachios for a silky-smooth and rich flavour that's also bursting with health benefits to boost your immunity and improve gut health.


For the cookies:

60g smooth runny tahini

30g thick coconut yoghurt

45ml (3 tbsp) melted coconut oil

60ml maple syrup

60ml coconut sugar

1 tbsp coffee in 1 tbsp boiling water

1 tsp vanilla essence

120g oat flour

25g cocoa powder

25g vegan chocolate protein powder

1 tbsp DIRTEA Turkey Tail

1/2 tsp baking powder

A pinch of salt

40g dark chocolate chips

40g pistachios, chopped

For the filling:

10 tsp pistachio butter (runny & smooth)

Extra chocolate chips

Extra crushed pistachios

Coffee beans


In a large mixing bowl add the tahini, yoghurt, coconut oil, maple syrup, sugar, hot coffee and vanilla. Whisk until smooth and then add the oat flour, sift in the cocoa powder and protein powder. Add the Turkey Tail, baking powder, chocolate chips and salt then fold into a sticky dough.

Use an ice cream scoop to form into balls (approx. 50g each) and slightly flatten on a baking tray. Bake for 9-10 minutes at 160 fan/180°C until they are crispy at the edges but soft to touch.

Straight from the oven, use the base of small glass or spoon to make an indent in the middle of each cookie and allow to cool.

Spoon the pistachio butter into the middle of each cookie and top with chocolate chips, crushed pistachios and a coffee bean.

This recipe was created by Nourishing Amy for DIRTEA