Gluten-Free Pistachio Cookies
Indulge in the irresistible charm of Gluten-Free Pistachio Cookies, a delightful treat that's perfect for anyone seeking a sweet yet wholesome snack. These cookies feature the rich, nutty flavor of ground pistachios paired with the buttery softness you'd expect in a classic cookie, all without gluten. Enhanced with both granulated and brown sugars for a balanced sweetness and crunchy chopped pistachios for texture, each bite is a harmonious blend of chewiness and crunch. Quick and easy to prepare in just under 30 minutes, this recipe is ideal for satisfying cookie cravings or impressing guests with a sophisticated dessert. Whether served with a cup of coffee or enjoyed as a grab-and-go treat, these gluten-free pistachio cookies are sure to become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Ground pistachios
- 0.75 cups Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cups Whole pistachios, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, ground pistachios, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light, about 2-3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Fold in the chopped whole pistachios using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked, which is ideal for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 306.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
