Green has almost always been my favorite color. Pink was the star of the show when I was in about 1st grade and, upon moving into a new house in Eagle Point, Oregon, I was given the massive responsibility of choosing a color for carpet in my room (out of some of the cheaper options) that my dad installed along with all of the other work my parents did on that house by hand. A deep pink was the winner, though I questioned my choice years later when I was stuck with it and had shifted back into blues and greens (my sister apparently had the foresight to choose a dark green for her room so we ended up swapping in middle school). So, while I do still have an affinity for lighter pinks and blues, green has always held a special place in my heart. A walk in green spaces is an instant cure for stress or an overwhelming week. And it follows that eating green things must do the same (especially when it’s a cookie, right?).
These pistachio chocolate chunk cookies are the ultimate green thing – packed with pistachio cream (check out our homemade pistachio cream in this recipe – though you can order/buy it as well), chopped pistachios, pistachio flour, and roasted pistachio oil! Pistachios in all their forms unite. I’ve also been on the hunt, long term, for a good chewy gluten free cookie, and this might be the best one I’ve managed to make. I always was thoroughly disheartened every time I tried to make chocolate chip cookies in college, tossing together the ingredients with the hope that it wouldn’t turn out as terribly as the last time, with the same result: dry, “gluten free tasting” chocolate chip cookies with absolutely no chew and about as much usefulness as a cardboard hockey puck. Times certainly have changed. I’ve leveled up my baking and recipe creation game, relying on experimenting and knowledge gained in the past few years running Sisters Sans Gluten with Kendra (if you’re new, check out our About page!).
Long story short, these pistachio cookies are GREAT. They’re chewy, not crumbly, not dry, have a deep pistachio flavor, and pools of dark chocolate to round it all out. I’m no longer terrified of making gluten free cookies, so do check out our other cookie recipes (they’re good, I promise): these chocolate hazelnut cookies are some of our best, or these chewy tahini and chocolate chunk cookies, or these monster cookies with candy-covered sunflower seeds, or our chocolate peanut butter mud cookies (the most decadent), or these peanut butter sandwich cookies (like nutter butters), or these Black Lives Matter coffee-glazed dark chocolate shortbread cookies.
Gluten Free Pistachio Chocolate Chunk Cookies
Equipment
- Cookie sheets
- Parchment paper
- Cookie scoop (optional)
- Electric mixer
Ingredients
- 3/4 Cup salted butter room temperature
- 1 1/4 Cup white sugar
- 2 large eggs
- 1 Cup pistachio cream store bought or homemade (recipe here!)
- 3 tsp roasted pistachio oil
- 2 tsp vanilla extract
- 1 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
- 1 1/4 Cup arrowroot starch
- 3/4 Cup finely ground raw unsalted pistachios/pistachio flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 Cup roughly chopped raw unsalted pistachios
- 1/2 Cup dark chocolate chunks
Instructions
- First, preheat the oven to 325° Fahrenheit and line a cookie sheet with parchment paper, then grease with butter or cooking spray then set aside. In a large bowl, using an electric mixer, cream the room temp butter and white sugar until lighter and fluffy. Add in the eggs, pistachio cream (recipe for homemade pistachio cream here!), pistachio oil, and vanilla and beat until smooth. Using a spatula or spoon, stir in the flour, arrowroot starch, and finely ground raw unsalted pistachios (pistachio flour). Add the baking powder and salt and stir to combine. Finally, add roughly chopped pistachios and chocolate chunks. Dough is ready when it holds a shape but is not too dry or stiff – should be scoopable. Scoop 1/4 cup cookie dough mounds and place on prepared cookie sheets (six cookies per normal-sized sheet).
- Bake for 14-16 minutes or until lightly golden brown around the edges. Let cool completely before removing from cookie sheet and eating!
Tag @sisterssansgluten on Instagram if you snap a photo of your cookies!
Food photography and styling by Amelia Farber
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