Dark Chocolate Pistachio Crunch Cookies (Printable Version)
Buttery gluten-free cookies with roasted pistachios and dark chocolate. Crunchy, rich, and ready in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Crunch & Chocolate
09 - 3/4 cup roasted salted pistachios, roughly chopped
10 - 1 cup dark chocolate chips or chunks (60-70% cocoa), divided
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer until light and creamy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in the chopped pistachios and half of the dark chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Press a few of the remaining chocolate chips onto the top of each cookie dough ball for a bakery-style appearance.
09 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. Do not overbake.
10 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The contrast between dark chocolate and salted pistachios is the kind of flavor pairing that makes people close their eyes when they take a bite.
- These cookies are entirely gluten-free, but nobody will ever guess unless you tell them.
02 -
- Overbaking is the enemy here, so pull the cookies out when the centers still look slightly underdone because they will continue cooking on the hot pan.
- Gluten-free flour absorbs moisture differently than regular flour, so if your dough feels too sticky, chill it for 15 minutes before scooping.
03 -
- Wet your hands slightly when rolling the dough balls to prevent sticking and get a smoother shape.
- Freeze scooped dough balls on a tray, then store them in a bag for fresh baked cookies anytime you need them.