Gluten Free Pistachio Chocolate Chunk Cookies
These chewy pistachio cookies are studded with dark chocolate chunks and are the perfect weekend treat
Servings: 24 cookies
Calories: 250kcal
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!