This post contains affiliate links. Please see our disclosure policy.
Kristy at Keepin’ It Kind started blogging just over one year back and took everything by storm.. like a big huge awesome storm. If you missed the Buffalo Cauliflower Wing Pizza invading all the cracks and corners on the interwebs.. I think you need to update your blog stalking list asap.:)
I am also still under the spell of this Sweet and Salty Ice cream layer cake that she created for the Vegan Chopped challenge. No prizes for guessing who won the challenge! 😉
You can also find Kristy on Facebook, Pinterest, Instagram.
Do drop by and say Hi.
Now the guest post……..When Richa recently asked me to do a guest post at her blog, Vegan Richa, I was pretty excited. I mean, Richa has been one of my favorite bloggers since before Keepin’ It Kind was just a glimmer in my eye. Then, just as quickly as I’d been excited, I got a little bummed because the reason for the guest post is because my friend has been ill. Due to some sinus problems, she’d chosen to try a gluten-free diet to see if that would help. I decided right then and there that whatever I made had to be gluten-free.
As I began to ponder what to make for the guest post, I began to think of what I might bring to her house to make her feel better. Sure, I could make soup or maybe a casserole of some sort, but I wanted something that would cheer her up a bit too. And what always cheers me up without fail? Cookies. Definitely cookies. Gluten Free Cookies.
Then I found myself in a quandary. What type of gluten-free cookie should I create (How great is life when the type of quandary I have revolves around cookies?!)? Something fruity? Or something oatmealy? Maybe something coconutty? After several days of trying to decide, I finally chose to put a decadent spin on an old classic: The PB Chocolate Chip Cookie. But how about a pistachio butter cookie with dark chocolate chunks?
I’m a big fan of making my own nut butters. In fact, I don’t remember the last jar of nut butter that I actually bought! I’ve made all kinds but have always wanted to try pistachio. The cost of pistachio nuts tend to be a little on the high side, but I figured for this special occasion, it was worth it. For just under $10, I made a pretty big jar of pistachio butter. To make these pistachio cookies, you don’t need as much pistachio butter as I made, so I’ve cut it down in the recipe below to reflect that.
The Beauty of Pistachio Butter
Pistachio butter has a less nutty, but more sweet and buttery taste than normal peanut butter. It pairs wonderfully with ultra-dark chocolate chunks. I would be lying if I said I didn’t dip a few of those chocolate chunks in my jar of pistachio butter. It’s pretty euphoric. However, as good as that little treat was, these vegan pistachio cookies are so much better! It would be silly not to try these at least once in your life, though if you opted for regular old peanut butter, you would still be in for a treat. And they’re gluten free (though the gluten-free flour could just as easily be replaced with all-purpose flour) so even Richa can have some while she’s on the mend.
Pistachio Cookies Ingredients:
- Oat Flour
- Brown Rice Flour
- Tapioca Starch
- Baking Soda
- Sea Salt
- Pistachio Butter – more on this in a bit!
- Maple Syrup
- Coconut Sugar
- Coconut Oil
- Flax Meal
- Vanilla Extract
- High Quality Dark Chocolate
How To Make Pistachio Butter
- Pour the pistachios into the bowl of a food processor. Process until completely smooth and very soft, scraping the sides as necessary. This will take awhile- plan on them being in there for about 10-15 minutes. Trust me, it will get super smooth, soft, and drippy. Remove from the food processor and store, unrefrigerated, in an airtight container until ready to use.
Note, if you attempt this pistachio butter for the pistachio cookie recipe, keep in mind that it may take longer than most nut butters and you may have to scrape the sides a few more times than normal (if you make it in a food processor. If you make it in a high-speed blender, like a Vitamix or Blendtec, it may not be as difficult). Be patient with it and soon you will have ultra-creamy, rich and decadent pistachio butter.
How to Make Pistachio Cookies with Dark Chocolate Chunks
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients, from the oat flour to sea salt, until combined.
- Then, in a large bowl, mix together the remaining wet ingredients. In three batches, stir in the dry ingredients into the wet ingredients. Use a hand mixer if the pistachio cookie dough becomes too tough. It will be crumbly, but that’s okay!
- Fold in the chocolate chunks. Use a tablespoon to scoop heavy spoonfuls of the dough. Roll into a ball and place on the baking sheets. Create a criss-cross pattern with a fork, if you’d like.
- Bake for 9-11 minutes, until golden brown around the edges, but still soft in the center. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Thank you to all of you for joining us today! And thank you so much to Richa for having me- it’s such an honor to be here. 🙂
More Cookie Recipes You’ll Love:
- Vegan Gluten-Free Tahini Oatmeal Cookies
- Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl
- Chocolate Tahini Cookies Grain Free Oil Free Nut Free
- Vegan Cardamom Cookies – Cardamom Snickerdoodles
- Vegan Paleo Grain Free Chocolate Chip Cookies with Coconut Flour
- Oatmeal Chocolate Chip Sunbutter Cookies 1 Bowl
- Vegan Chocolate Chip Cookies with Coconut Oil Palm Oil Free
Pistachio Cookies with Dark Chocolate Chunks
Ingredients
For the Pistachio Butter:
- 2 cups roasted, unsalted, shelled pistachios
- 1/4 tsp maple syrup, optional
- pinch of sea salt
For the Pistachio Cookies:
- 1 cup oat flour, (1 heaping cup rolled oats, blended into flour)
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup pistachio butter, (or other natural nut butter)
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 4 tbsp coconut oil, melted
- 2 Tbsp flax meal
- 1 tsp vanilla extract
- 1/2 cup high quality dark chocolate, chopped into chunks
Instructions
For the Pistachio Butter:
- Pour the pistachios into the bowl of a food processor. Process until completely smooth and very soft, scraping the sides as necessary. This will take awhile- plan on them being in there for about 10-15 minutes. Trust me, it will get super smooth, soft, and drippy. Remove from the food processor and store, unrefrigerated, in an airtight container until ready to use.
For the Pistachio Cookies:
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the oat flour, brown rice flour, tapioca starch, baking soda and sea salt until fully combined. Set aside.
- In a large bowl, mix together the pistachio butter, maple syrup, coconut sugar, coconut oil, flax meal and vanilla extract until fully combined. In small increments, add the dry ingredients to the wet, mixing fully after each addition. You may have to use a hand mixer if it gets too tough. This will be a slightly crumbly dough, but don't worry, it will come together.
- Fold in the chocolate chunks. Use a tablespoon to scoop heaping spoonfuls of the dough. Roll each spoonful into a ball and place on the cookie sheets. If you prefer, you can use a fork to make the crisscrosses on each cookie.
- Bake in the preheated oven for 9-11 minutes, until golden and firm to the touch around the edges. They will still be soft on top, but that's okay. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely before serving (or don't- eat one while it's warm and find what real happiness is). Once cooled, store in an airtight container. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Chris Miller
Editor’s Note: This post was originally published in March 2013 and has been updated for accuracy and comprehensiveness.
Oooh look at that!
PISTACHIO biscuits! Lovely, and thank you.
Happy international women’s’ day to all, little extra thanks to Richa!
I made these cookies and they were unbelievably delicious. The marriage of salty and sweet satisfied so many cravings.
I was out of brown rice flour so I substituted 1/4 sweet rice and 1/4 white rice flours. I didn’t have coconut sugar so I used 2 TBS demera. I would only use 1 TBS sugar next time.
I already have fantasies about next time.
Super Yum. Thanks for creating and posting!
Do you know, by any chance, how many calories are in one cookie ? They look delicious, and I’m really curious about the calories in them because I really want to make them !