• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Gluten-Free Desserts » Pistachio Butter Cookies with Chocolate

    Pistachio Butter Cookies with Chocolate

    Dec 2, 2019 · by Valentina · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Pistachio Butter Cookies are filled with bits of white and dark chocolate and they're inherently gluten-free. They are super interesting, incredibly delicious, and the perfect bite for the holiday season. Tall stack of Gluten Free Pistachio Chocolate Chip-Cookies on wooden table surrounded by pistachios in their shells

    These are not your average Pistachio Chocolate Chip Cookies -- they do not simply have a handful of pistachio nuts thrown in the dough. Pistachio nuts are the dough!

    When I made Pistachio Butter (below) recently, it occurred to me that I could use it the same way I do peanut butter in these delicious cookies.

    It worked beautifully!

    I love unique cookies and this recipe is exactly that. They're unexpected and fun.

    Jar of pistachio butter with a red ribbon

    If you like pistachios you will LOVE these cookies!

    That's a promise.

    Ingredients for Pistachio Butter Cookies


    These gluten-free pistachio cookies have just a small handful of ingredients that come together easily.

    • pistachio butter -- While it's easy and fun to make your own, you can also purchase it here.
    • granulated sugar
    • eggs
    • semisweet chocolate chips
    • white chocolate chips

    How to Make Them


    -  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. Fold in the semisweet and white chocolate chips.Stainless steel bowl filled with pistachio chocolate chip cookie dough.

    - Use a 1¼-inch cookie scoop or your hands to form balls of dough (about one generous tablespoon each). Place them on a parchment-lined baking sheet as you go.Parchment-lined baking sheet with scoops of pistachio butter cookie dough.

    - Bake in a preheated 325°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.

 Let the cookies cool for at least 10 minutes on the baking sheet. Then you can move them to a baking rack to cool more quickly.At least a dozen baked pistachio butter cookies with chocolate chips on a baking rack.

    How to Store Them


    • Pistachio Butter Cookies should be stored in an air-tight container. If you don’t plan to serve them within the first two days after baking them, you should freeze them.
    • They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)

    Recipe Tips and Substitutions


    • I use both white chocolate and dark cohocokte chips in this recipe. Feel free to use one or the other if you prefer.
    • Pistachios, like most nuts, have a lot of natural oils in them -- therefore this cookie dough doesn't have any added butter or oil. Sometimes when shaping the cookies, the chocolate chips will separate a bit from the dough because of the oil content. Just use your fingers to gently push them back in and hold the dough together.
    • Baking times might vary slightly, depending on the consistency of your pistachio butter.

    Why aren't these pistachio butter cookies green?


    Would you have expected them to be green?

    I would have, but what I learned when I made pistachio butter is that if you don't peel the entire outer layer of the thin, papery skin off each pistachio, it won't be bright green.

    The outer skin, beneath the shell, is typically purplish-brown, so it creates a color somewhere between brown and green.

    Enjoy every last crumb of these gluten-free Pistachio Chocolate Chip Cookies!

    More recipes for fun, interesting cookies:

    • Chocolate Chai Cookies
    • Olive Oil Chocolate Chip Cookies
    • Mexican Chocolate Spice Cookies
    • Pecan Praline Chocolate Chip Cookies
    Stack of 4 gluten-free Pistachio Chocolate Chip Cookies

    Pistachio Butter Cookie Recipe

    Valentina K. Wein
    Pistachio Butter Cookies are filled with bits of white and dark chocolate and they're inherently gluten-free. They are super interesting, incredibly delicious, and the perfect bite for the holiday season.
    Prep time doesn't include making the pistachio butter, which takes about 10 minutes. (Here's How to Make Homemade Pistachio Butter.)
    Makes about 4½ dozen / serving size: about 2 cookies
    5 from 10 votes
    Print
    Prep Time 10 mins
    Cook Time 9 mins
    Total Time 19 mins
    Course Dessert
    Cuisine American
    Servings 28
    Calories 182 kcal

    Equipment

    • cookie scoop
    • sheet pan

    Ingredients
     
     

    • 2 cups pistachio butter (click here for How to Make Pistachio Butter) * -see notes
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 cup granulated sugar
    • 1 cup semisweet chocolate chips
    • 1 cup white chocolate chips

    Instructions
     

    • Set oven and prep baking sheet. Preheat the oven to 325°F and cover a baking sheet with parchment paper.
    • Make the batter. 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.
      Fold in the semisweet and white chocolate chips
    • Shape. Use a 1¼-inch cookie scoop or your hands to form balls of dough (about 1 generous tablespoon each). 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.
    • Bake. Bake in the preheated 325°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!
    • Cool. Let the cookies cool for at least 10 minutes on the baking sheet.

    Notes

    * While it's easy and fun to make homemade pistachio butter, you can also purchase it here.
    Calorie count is only an estimate.
    Keywords gluten-free cookies, great for cookie exchange, unique cookie recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Gluten-Free Desserts

    • Three small bowls made of tangerines with creamsicle ice cream, on wood counter.
      Creamsicle Ice Cream with Tangerines
    • Nutella Brownies (Gluten-Free)
    • Close up of a sesame seed coated chocolate truffle in white paper cup.
      Chocolate Halva Truffles (Chocolate & Sesame)
    • One whole gluten-free chocolate cake with chocolate glaze dripping down the sides.
      Gluten-Free Chocolate Cake (With Olive Oil)

    Reader Interactions

    Comments

    1. Cathy | She Paused 4 Thought

      December 10, 2015 at 10:19 pm

      They are so delicious!

      Reply
      • valentina

        December 11, 2015 at 7:25 am

        Thank you Cathy. XO

        Reply
    2. Faye Levy

      December 11, 2015 at 8:42 pm

      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.

      Reply
      • valentina

        December 12, 2015 at 10:13 am

        Oooh, I LOVE that idea, Faye! I will be trying that next time, for sure! Happy holidays! XOXO

        Reply
        • Faye Levy

          December 12, 2015 at 2:48 pm

          Thanks, Valentina. If you do, I'd love to hear about it! Happy holidays to you!

          Reply
    3. Christine@24 Carrot Kitchen

      December 17, 2015 at 2:13 pm

      Baking gluten free can be challenging, but you have done a great job with these cookies. 🙂

      Reply
      • valentina

        December 17, 2015 at 9:23 pm

        Thanks so much, Christine! I hope you try them! 🙂

        Reply
    4. Derek @ Dad With A Pan

      December 17, 2015 at 2:31 pm

      Mmmmm pistachios, I'd probably end up eating all of them before I could get them in the cookie! lol

      Reply
      • valentina

        December 17, 2015 at 9:24 pm

        I so get that! Enjoy -- either way! 😉

        Reply
    5. Marsha | Marsha's Baking Addiction

      December 18, 2015 at 12:44 pm

      These cookies look so scrumptious! So thick, and chewy! Yum!!

      Reply
      • valentina

        December 18, 2015 at 1:51 pm

        Thank you Marsha! That they are. 🙂

        Reply
    6. David

      December 19, 2015 at 7:32 am

      I have only one word for you. Yum!

      Reply
    7. Hauke Fox

      December 27, 2015 at 11:09 am

      Oh wow!! These cookies look absolutely delicious! Also I think pistachios are wayy underrated! Great to see them in this recipe 🙂

      Reply
      • valentina

        December 27, 2015 at 10:44 pm

        Thanks so much! Hope you try and love them! 🙂

        Reply
    8. Kiki Johnson

      March 14, 2019 at 9:03 am

      OHHHH my goodness! I Freaking LOVE pistachios and these look absolutely AMAZING! I have been meaning to make some pistachio butter at home as I recently moved to Mexico where they are actually affordable haha! Cannot wait to try!

      Reply
    9. Caroline

      March 14, 2019 at 9:40 am

      I've made cookies with pistachio before and I love the flavor they give. With the chocolate chips in there as well they look so decadent and tasty!

      Reply
    10. Marlynn | Urban Bliss Life

      March 14, 2019 at 9:52 am

      I'm super fascinated by the pistachio butter! What a brilliant idea. I bet these taste so good!

      Reply
    11. Anita

      March 14, 2019 at 10:02 am

      Oh man, I love pistachios! If I am baking this, I am definitely going to need two batches, at least. I'll need to hide one batch just for myself. 😀

      Reply
    12. Toni

      March 14, 2019 at 10:02 am

      These are really amazing! My kids devoured a whole batch in minutes!

      Reply
    13. Jeff the Chef

      December 03, 2019 at 3:21 am

      I learned that same lesson about pistachio butter color! A little green food coloring will move it to the green side, but there's no substitute for getting those skins off.

      Reply
      • valentina

        December 04, 2019 at 8:25 pm

        True! And they are such a pretty green beneath that thin skin layer. Enjoy and thank you! 🙂 ~Valentina

        Reply
    14. Kim Lange

      December 03, 2019 at 4:42 am

      Pistachio butter sounds so amazing to use in cookies. I bet these are amazing, and they look like it too! Pinning! xo

      Reply
      • valentina

        December 04, 2019 at 8:24 pm

        Thank you, Kim! And for the pin, too. 🙂 ~Valentina

        Reply
    15. Kathy @ Beyond the Chicken Coop

      December 03, 2019 at 4:56 am

      I can't believe these only have 4 simple ingredients! These cookies look amazing and I can't wait to see how they taste. So great that they are gluten free too - I have a lot of friends that will be hounding me for these!

      Reply
      • valentina

        December 04, 2019 at 8:23 pm

        Yay! Thanks, Kathy. I hope everyone loves them! 🙂 ~Valentina

        Reply
    16. John / Kitchen Riffs

      December 04, 2019 at 10:38 am

      Like the idea of this -- we have friends who can't tolerate gluten, and this is such a great way to make chocolate chip cookies for them. Great tip about needing to peel the pistachios completely, too. Thanks!

      Reply
      • valentina

        December 04, 2019 at 8:23 pm

        Thanks, John. I do love inherently gluten-free recipes for those who have to do without it. Hope they go over well! 🙂 ~Valentina

        Reply
    17. David @ Spiced

      December 05, 2019 at 4:51 am

      Interesting point about the color of the pistachio butter. It's always strange when you head into the kitchen with one thing in mind but it doesn't quite turn out like that. (Related fun fact, did you know that raspberries can interact with the aluminum in some baking powders to create blue streaks. That was a surprise to me!) Anyways, I love the flavors you've got going on with these cookies! I'm thinking these would be a fun addition to a holiday cookie tray. 🙂

      Reply
      • valentina

        December 06, 2019 at 11:41 pm

        Ha! I know what you mean about kitchen expectations. I've had some doozies. Cool about the raspberries! 🙂 ~Valentina

        Reply
    18. Michael Simmons

      December 05, 2019 at 4:57 am

      Thank you for this wonderful recipe, Valentina! These cookies look absolutely delicious! I love pistachios and can only imagine them in a chocolate chip cookie!

      Reply
      • valentina

        December 06, 2019 at 11:41 pm

        Thanks, Michael! Enjoy! 🙂 ~Valentina

        Reply
    19. Kelly | Foodtasia

      December 06, 2019 at 10:15 pm

      Valentina, we love pistachios and these pistachio chocolate chip cookies look incredible! So awesome you've made them with pistachio butter! I have to try that too!

      Reply
    20. Sachelle

      May 13, 2021 at 5:56 pm

      I can't find the words to describe how delicious these cookies are. I have Nickel allergies and can't eat regular cookies. I added cinnamon to mine and I am hooked.

      Reply
      • valentina

        May 13, 2021 at 11:20 pm

        Hi! Thanks so much for writing in -- you've made my day! I'm so happy you like these cookies, and that they fit your dietary needs. The addition of the cinnamon is lovely. I will try that next time I make them. Enjoy! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved