Why You’ll Love This Recipe

These gluten-free pistachio chocolate chip cookies offer the perfect blend of nutty crunch and rich chocolate in every bite. Made with wholesome ingredients and naturally gluten-free flour, they cater to those with dietary restrictions while maintaining a soft, chewy texture. The combination of roasted pistachios and semi-sweet chocolate chips creates a balanced flavor profile that satisfies any sweet tooth. Whether you’re gluten-intolerant or simply looking for a delicious cookie variation, this recipe is sure to become a favorite.

Ingredients

almond flour
pistachios (roasted and chopped)
baking soda
salt
brown sugar
granulated sugar
unsalted butter (or coconut oil for a dairy-free option)
egg
vanilla extract
semi-sweet chocolate chips

Directions

Preheat and Prepare – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients – In a medium bowl, whisk together almond flour, baking soda, and salt. This ensures even distribution of the leavening agent.
Cream Butter and Sugar – In a separate large mixing bowl, beat the softened butter with both sugars until light and fluffy. This helps create a soft, chewy texture.
Add Wet Ingredients – Mix in the egg and vanilla extract, combining well to form a smooth batter.
Incorporate Dry Ingredients – Gradually fold in the almond flour mixture until fully combined. The dough should be thick yet manageable.
Fold in Additions – Gently stir in the chopped pistachios and chocolate chips, ensuring an even distribution.
Shape Cookies – Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart to allow for spreading.
Bake – Place in the oven and bake for 10-12 minutes, or until the edges turn golden brown while the centers remain slightly soft.
Cool and Serve – Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Variations

Dairy-Free Option – Substitute butter with coconut oil or a plant-based alternative.
Nut-Free Version – Use oat flour instead of almond flour and swap pistachios for sunflower seeds.
Dark Chocolate Twist – Replace semi-sweet chocolate chips with dark chocolate chunks for a more intense flavor.
Coconut Infusion – Add shredded coconut for extra texture and a tropical note.
Vegan Adaptation – Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a plant-based treat.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12-16 cookies

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Refrigeration: Keep in the fridge for up to 10 days to maintain freshness.
Freezing: Freeze the dough in portioned scoops or store baked cookies for up to 3 months.
Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

How do I make sure my cookies stay soft?

Using brown sugar helps retain moisture. Storing cookies in an airtight container with a slice of bread can also keep them soft.

Can I use a different flour?

Yes, oat flour or a gluten-free flour blend can be used instead of almond flour, though texture may vary.

What kind of pistachios should I use?

Roasted and unsalted pistachios work best, but salted ones can add a nice contrast if you prefer a slightly salty-sweet combination.

Can I use coconut sugar instead of brown sugar?

Yes, coconut sugar is a great alternative and provides a mild caramel-like sweetness.

Why is my dough too sticky?

If the dough is too wet, chill it for 15-20 minutes before shaping the cookies.

Can I add other mix-ins?

Absolutely! Try white chocolate chips, dried cranberries, or even a sprinkle of sea salt on top for variety.

How do I make the cookies chewier?

Using more brown sugar than granulated sugar helps achieve a chewier texture.

Can I bake these cookies at a lower temperature?

Baking at a lower temperature (325°F) for a few extra minutes can result in a softer cookie.

Are these cookies keto-friendly?

If you replace sugar with a keto-friendly sweetener like erythritol and use sugar-free chocolate, they can fit a keto diet.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Conclusion

These gluten-free pistachio chocolate chip cookies bring together a delightful mix of nutty and chocolatey flavors in a chewy, satisfying treat. Whether you’re making them for a gluten-sensitive friend or simply trying a new variation of your favorite cookie, this recipe is easy to follow and incredibly rewarding. Try them out today and enjoy the perfect balance of crunch and sweetness!

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