Gluten Free Pistachio Chocolate Chip Cookies
These gluten free pistachio cookies have crisp edges, gooey centers, melty chocolate and roasted pistachios for the perfect balance of sweet and salty! Plus, they’re dairy free friendly!
These are the best pistachio chocolate chip cookies! They are chewy, loaded with nutty pistachio flavor and dark chocolate chunks. These cookies are a twist on my favorite gluten free chocolate chip cookies but with a few tweaks to give a rich, buttery, nutty flavor.
The dough takes just 15 minutes to whip up and is made with ingredients you probably already have on hand. If you love this recipe, try my brown butter chocolate chip cookies or snickerdoodle chocolate chip cookies next.
Before we get started…
- Please do not skip the chilling of the dough step! It’s super important to ensure the cookies don’t spread prematurely and also gives the flavors a chance to really marinate.
- As always, spoon and level your flour, don’t scoop right from the bag. Spooning and leveling ensures you don’t end up with too much flour which can lead to dry cookies.
- If you like chewy cookies, take them out of the oven on the earlier side as they will continue to firm up as they cool.
- Roasted and salted pistachios will yield the best flavor, but unroasted and unsalted can work if that’s all you have. Either way, buy the deshelled ones for convenience!
How to make gluten free pistachio cookies
Add your room temperature or softened butter to a mixing bowl or bowl of a stand mixer. Add in the brown sugar and white sugar and beat for about 30 seconds to combine.
Mix in the egg and egg yolk (so it’s one whole egg PLUS an additional egg yolk) and vanilla bean paste. Beat to combine.
Add in the flour – making sure to spoon and level, don’t scoop right from the bag – baking powder, baking soda and salt.
Beat until well combined. Fold in the chopped pistachios and chocolate.
Scoop into 1 1/2 tablespoon balls (I like the medium of these cookie scoops) and place on a baking sheet lined with parchment paper. I like to press on a few extra chocolate chips/chunks and pistachios on top.
Set in the fridge for 1 hour. Toward the end of the hour, preheat the oven to 350 Fahrenheit.
Leave only 6 of the dough balls on the baking sheet and add the other 6 to another baking sheet. You want enough room for spreading!
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Bake for 11-14 minutes or until the edges are just slightly golden brown and the center looks mostly set. They will continue to firm up as they cool.
Use a round cookie cutter to swivel around the edges for perfect circles, then let cool. Top with flaky salt and enjoy! Try my almond flour peanut butter cookies next!
How to store and freeze
Once prepared, these gluten free pistachio chocolate chip cookies will store in an air tight container for about 3-5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out.
If you want them to taste like they’re fresh from the oven, pop them in the microwave for 10 seconds and they’ll be good as new.
To freeze, you’ll still want to chill the dough for the 1 hour in the fridge, then transfer to a freezer safe bag and store for up to 2 months.
To bake from frozen, decrease the oven temperature to 325 and bake for a few extra minutes to account for the frozen dough. Let cool, then enjoy!
Ingredient swaps
Flour. I used Bob’s Red Mill 1:1 Baking Flour which is my favorite. You can try another gluten free blend, just make sure it has xanthan gum.
Butter. I used regular unsalted butter, but you can swap for a vegan alternative if you need these pistachio chocolate chip cookies to be vegan or dairy free.
Eggs. You need one egg plus one egg yolk which will help create a chewier texture. You can swap for a vegan alternative such a store bought egg replacer and create the equivalent of 1 1/2 eggs. 4 1/2 tablespoons of apple sauce should also work.
Sugar. A mix of white and brown sugar will give that crispy edge, gooey center and rich flavor. I suggest sticking with the ratios listed and I do not recommend any refined sugar free swaps here.
More gluten free dessert recipes!
Lastly, if you try this recipe, be sure to tag me on instagram so I can see your creation! Be sure to leave a rating/review if you try this recipe!
Gluten Free Pistachio Chocolate Chip Cookies
by: claire cary
Ingredients
Wet
- ½ cup unsalted butter room temperature
- ¼ cup white sugar
- ¾ cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla bean paste
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips or chunks
- ½ cup roasted and salted pistachios chopped
Instructions
- Add your room temperature or softened butter to a mixing bowl or bowl of a stand mixer.
- Add in the brown sugar and white sugar and beat for about 30 seconds to combine.
- Add in the egg and egg yolk (so it’s one whole egg PLUS an additional egg yolk) and vanilla bean paste. Beat to combine.
- Add in the flour – making sure to spoon and level, don’t scoop right from the bag – baking powder, baking soda and salt.
- Beat until well combined.
- Fold in the chopped pistachios and chocolate.
- Scoop into 1 1/2 tablespoon balls (I like the medium of these cookie scoops) and place on a baking sheet lined with parchment paper. I like to press on a few extra chocolate chips/chunks and pistachios on top.
- Set in the fridge for 1 hour.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Leave only 6 of the dough balls on the baking sheet and add the other 6 to another baking sheet. You want enough room for spreading!
- Bake for 11-14 minutes or until the edges are just slightly golden brown and the center looks mostly set. They will continue to firm up as they cool.
- Use a round cookie cutter to swivel around the edges for perfect circles, then let cool.
- Top with flaky salt and enjoy!
Notes
Comments
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Hello, I’m baking them right now! I used Almond flour instead and used the same measure… 1 1/2 cups. I hope they turn out great
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Let us know how they are!
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My wife is recently intolerant of the gluten nobody can tell the difference
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I made these for a cookie exchange and everyone loved them. I do have one question though. I have a friend who can’t eat eggs due to an allergy, is there a substitution I can use in place of the eggs to accommodate him?
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I explain all subs in the post!
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I really liked this recipe and the cookies taste amazing!! But mine don’t look crinkly and flat/crispy any tips? Mine are more cakey, thick, and domed.
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You can try pressing down the cookies before baking! What flour are you using and how are you measuring?
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These were SO good! The sweet and salty combo is my favorite.
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Thank you, Lisa!
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