Gluten Free Dark Chocolate Pistachio Cookies
Description
Happy March! Starting the month out with a delicious and simple cookie recipe. If I could create a cookie for my mom’s taste buds, I think this might be it. Salty and sweet, chocolatey and FULL of chopped pistachios! So yummy! I used roasted and salted pistachios but if you have unsalted, just add a pinch of salt to the dough. These would also be delicious with white chocolate chunks if that is more your jam. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 12 minutes cook time
- 0 minutes chill time
Recipe
Yield 30 cookies
Ingredients:
1 1/2 cups (195g) 1:1 gluten free flour blend
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) softened butter
1/4 cup (50g) sugar
3/4 cup (150g) brown sugar
1 teaspoon vanilla extract
1 egg
4 oz chopped dark chocolate
2/3 cup (80g) roasted and salted pistachios, chopped
Preheat oven to 350°F.
1. In a medium bowl, combine dry ingredients then set aside.
2. In a large bowl, cream butter and sugars together until light and fluffy (2-3 minutes).
3. Add the egg and vanilla and beat another 1-2 minutes, scraping down the sides of bowl as necessary.
4. Slowly mix in dry ingredients.
5. Stir in pistachio and chocolate chunks.
6. Roll into tablespoon sized balls and place 2 inches apart on a cookie sheet.
7. Bake for 11-12 minutes until JUST lightly browned around the edges. They will continue to cook when you pull them out of the oven.
8. Allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack to cool further.
9. Enjoy!
Yield 30 cookies
Ingredients:
1 1/2 cups (195g) 1:1 gluten free flour blend
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) softened butter
1/4 cup (50g) sugar
3/4 cup (150g) brown sugar
1 teaspoon vanilla extract
1 egg
4 oz chopped dark chocolate
2/3 cup (80g) roasted and salted pistachios, chopped
Preheat oven to 350°F.
1. In a medium bowl, combine dry ingredients then set aside.
2. In a large bowl, cream butter and sugars together until light and fluffy (2-3 minutes).
3. Add the egg and vanilla and beat another 1-2 minutes, scraping down the sides of bowl as necessary.
4. Slowly mix in dry ingredients.
5. Stir in pistachio and chocolate chunks.
6. Roll into tablespoon sized balls and place 2 inches apart on a cookie sheet.
7. Bake for 11-12 minutes until JUST lightly browned around the edges. They will continue to cook when you pull them out of the oven.
8. Allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack to cool further.
9. Enjoy!