These Pistachio Chocolate Chip Cookies are super interesting, delicious, inherently gluten-free, and the perfect bite for the holiday season. These are not your average Pistachio 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!
Inspiration for Pistachio Chocolate Chip Cookies
I love interesting cookies and this recipe is exactly that. They’re unexpected and fun.
That’s a promise!
What’s in Pistachio Chocolate Chip Cookies?
These gluten-free pistachio cookies have essentially four ingredients:
- Pistachio butter — While it’s easy and fun to make your own, you can also purchase it here.
- Chocolate chips
Why aren’t these pistachio 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!
Here are a few more recipes for fun, interesting cookies:
- Chocolate Chai Cookies
- Olive Oil Chocolate Chip Cookies
- Mexican Chocolate Spice Cookies
- Pecan Praline Chocolate Chip Cookies
- Chocolate Black Currant Cookies
These Pistachio Chocolate Chip Cookies are super interesting cookies. They're incredibly delicious, inherently gluten-free, and the perfect bite for the holiday season.
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)
Makes about 4 1/2 dozen / serving size: about 2 cookeis
- 2 cups pistachio butter (click here for How to Make Homemade Pistachio Butter) -see notes
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup golden brown sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Preheat the oven to 325°F and cover a baking sheet with parchment paper.
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, and then use a 1 1/4-inch cookie scoop or your hands, to form (approximately) 1 1/4-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.
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!
Let the cookies cool for at least 10 minutes on the baking sheet.
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