Note: For the best results, I recommend using an electric scale to weigh the ingredients for these cookies. Even 1 tablespoon (15-20g) of extra coconut butter or maple syrup will change the texture of the cookies!

Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.

Add all the ingredients to a bowl and mix until combined. You should be able to pinch the mixture between two fingers without it crumbling. The mixture is generally more crumbly than regular cookie dough.

Press the cookie dough together so it forms a rough ball. (See Note 2)

On a clean surface or a sheet of parchment paper, roll out the cookie dough so it's about 8-10mm thick. Use a 5 cm (2 inch) cookie cutter to cut cookies out of the dough. Collect the remaining dough and repeat. (See Note 3 if for the slice-and-bake method)

Carefully arrange the cookies on your prepared baking sheet with a little space between each cookie. The cookies don't spread much in the oven.

Bake the cookies for 12-15 minutes or until the cookies are slightly golden brown. A shorter baking time will give you chewy and crispy cookies. A longer baking time will give you consistently crispy cookies. Allow the cookies to completely cool on the baking sheet.

Store the cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks or up to 2 months in the freezer.

Melt the chocolate in a double boiler over medium heat then remove.

Dip half of each cookie in the melted chocolate and arrange them on a lined baking sheet. While the chocolate is still wet, sprinkle the pistachios and raspberries on top. Allow the dipped cookies to set at room temperature for 20 minutes then enjoy or store until needed.