Pistachio Chocolate Chip Cookies {Gluten-Free Recipe}

These Pistachio Chocolate Chip Cookies are super interesting, incredibly delicious, inherently gluten-free, and the perfect bite for the holiday season. Gluten Free Pistachio Chocolate Chip-Cookies -- super interesting, incredibly delicious, inherently gluten-free and the perfect bite for the holiday season. These are not your average Pistachio Chocolate Chip Cookies — they do not simply have a handful of pistachio nuts thrown in the dough.  Oh no they don’t.  Pistachio nuts are the dough!

When I made Pistachio Butter a few days ago, it occurred to me that I could use it the same way I do peanut butter in these delicious cookies.

If you like pistachios you will LOVE these cookies!  Gluten Free Pistachio Chocolate Chip-Cookies -- super interesting, incredibly delicious, inherently gluten-free and the perfect bite for the holiday season. Would you have expected them to be green!?  I want to know, so if you have a moment, please tell me in the comments.

Gluten-Free Pistachio Chocolate Chip Cookie Recipe
 
Prep time
Cook time
Total time
 
Please note that the prep time does not include making the pistachio butter, which takes about 10 minutes. (Here's How to Make Homemade Pistachio Butter)
Serves: 4½ dozen
Ingredients
Instructions
  1. Preheat the oven to 325 degrees and cover a baking sheet with parchment paper.
  2. Add the pistachio butter, eggs, vanilla and sugar to a large mixing bowl. Use an electric mixer to blend the ingredients together until smooth, about 30 seconds.
  3. Fold in the semisweet and white chocolate chips, and then use a 1¼-inch ice-cream scoop or your hands, to form (approximately) 1¼-inch balls of dough. Place them on the parchment-covered baking sheet as you go. They'll spread just the tiniest bit, so it's okay if they're close together.
  4. Bake in the preheated 325 degree F oven just until they're set, about 9 minutes. If they still look a bit doughy, that's okay -- they'll firm up a bit more outside of the oven, and slightly under is better than slightly over!
  5. Let the cookies cool for at least 10 minutes on the baking sheet.

 

 

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Comments

  1. says

    They look great, and no, I wouldn’t have expected them to be green because I saw your post on making the pistachio butter.

    I wonder how they’d taste with some whole pistachios baked into the cookie – maybe instead of the white chocolate.

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