Slowly but surely I’m conquering my gluten-free cookie baking fears. Good thing, because cookies are one of my favorite desserts. Especially chocolate chip cookies. They’re right up there with ice cream. Extra vanilla for me.

Combine them together and watch my head explode. We’re just talking cookies today, though. I don’t want you to get too excited.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

After 3 slightly different trials I am completely satisfied with the end result for these chocolate chippers. You’d think I’d sound more excited but I’m currently coming down from an 8-hour sugar high.

so.much.taste.testing.

I never thought there could be a thing as too many cookies. Oy vey.

I’m sure tomorrow—or the next time I go in the kitchen—I’ll be saying otherwise.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

If chocolate chip cookies weren’t addicting enough I added the worlds most addicting nut to the dough.

Pistachios.

They’re sort of ugly but sort of pretty with that vibrant green hue…

And absolutely, ridiculously, addicting. Especially when they come shelled and in a 2lb bag. Thanks, Costco.

The little orange flecks? That would be orange zest. A surprising + fun addition that contrasts well with the chocolate. Just for a little extra holiday kick.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

The great thing about this recipe is that you can mix in whatever your little heart desires. I guess that probably goes without saying, but, I just want you to know this is the base for the best gluten-free chocolate chip cookies. AND, the easiest! I’ve made these with a very simple combination of flours.

My biggest fear with cookie baking was that I’d have to start combining starches, gums, and too many flours. Not that there’s anything at all wrong with using those ingredients—there isn’t!—I just wanted to keep things as simple as possible.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

My goal with this recipe was to create a traditional chocolate chip cookie. Not a lightened up, breakfast cookie. A real deal cookie.

However, I did introduce a few new ingredients to the equation like muscovado sugar, oat flour, and almond meal. I also subbed out a bit of butter for almond butter and decreased the sugar a bit in comparison to standard chocolate chip cookie recipes. These also use more flour than typical recipes, yielding more cookies with less sugar + butter. The end result? A thick cookie with a lightly crisped exterior and a chewy center.

I say, WIN.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

Print this!

heavily adapted from: Jessica’s Brown Butter Oatmeal Chunk Cookies + Izy’s Best Ever Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies with Pistachios

gluten-free // yields 32-40 cookies

6 tablespoons unsalted butter
1 1/2 cups gluten-free oat flour
1 cup almond meal
1/2 cup gluten-free rolled oats
1/2 teaspoon baking soda
pinch of salt
2/3 cup packed muscovado sugar, or brown sugar
2 tablespoons pure maple syrup
2 tablespoons natural creamy almond butter
1 large egg, whisked
2 teaspoons pure vanilla extract
1 cup coarsely chopped roasted/salted pistachios
1/2 – 2/3 cup dark chocolate chips
1 1/2 tablespoons orange zest, optional

Melt the butter in a small pan over medium-low heat stirring constantly, then pour into a bowl and allow to cool to room temperature. While butter is cooling sift the oat flour into a large bowl then stir in the almond meal, oats, baking soda, and pinch of salt.

Pour the butter into another large bowl and whisk together with the sugar, maple syrup, and almond butter until well combined. Whisk in the egg and vanilla until fully incorporated. Pour the dry ingredients over the wet and stir with a fork and/or your hands until fully combined [when you no longer see dry flour]. Mix in the nuts, chocolate chips, and orange zest [if using]. The dough will be tacky and thick. Cover with plastic-wrap and refrigerate for at least 30 minutes [don’t skip this step].

Preheat your oven to 350* F. Scoop some of the dough in your hand and form about a 1 1/2-inch ball [does not have to be smoothly rolled]. Place on a nonstick baking sheet and repeat with remaining dough leaving 2-inches between each cookie.

Bake cookies for 9-12 minutes depending on desired doneness. Let cookies cool for 5 minutes then transfer to a cooling rack for at least 10 minutes before eating. Cookies firm as they cool. Once fully cooled store in a sealed bag or container on the counter.

notes: For plain chocolate chip cookies, omit the pistachios + orange zest and use 1 cup dark chocolate chips. If your almond butter has oil on top be sure to fully combine it before using. If you do not have almond butter, omit and use 1/2 cup total butter. Also use 3/4 cup packed muscovado sugar and 1 tablespoon maple syrup. If you don’t have muscovado or brown sugar you can make brown sugar at home at the ratio of 1 cup pure cane sugar : 1 teaspoon molasses [or more for a stronger flavor]. Mix with your fingers until fully combined.

Gluten-Free Chocolate Chip Cookies with Pistachios | edibleperspective.com

Gluten-free or not, these are a damn good cookie.

Now if only I could work up the courage to try making gluten-free cinnamon rolls…

Ashley

Looking for super chewy gluten-free and vegan oatmeal chocolate chip cookies? I’ve got you covered.

Flourless Maple Cinnamon Almond Butter Cookies

gluten-free, grain-free, vegan // yields ~18 cookies

3 tablespoons coconut sugar, or sucanat/pure cane sugar

2 tablespoons ground flax meal

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon aluminum-free baking soda

1 cup natural creamy almond butter

5 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

large flaked sea salt, to top

Mix the dry ingredients in a large bowl. Add in the almond butter, maple syrup, and vanilla. Stir/mash with a large spoon or fork until the mixture comes together and forms a thick dough [~1 minute]. It thickens as you stir. Refrigerate for at least 30 minutes.

Preheat your oven to 350* F. Remove the dough and roll into tablespoon sized balls. Place on a baking sheet with 2-inch spacing. Leave in ball-form or lightly press down in a crisscross pattern with a fork. Sprinkle with large flaked sea salt.

Bake for 8-12 minutes, depending on your desired doneness. If you leave the cookies in ball-form they may need an extra minute of bake time. Let cool on the pan for 5 minutes then transfer to a cooling rack for at least 10 minutes. Warm cookies will be fragile and soft but firm up and hold together as they cool. You can test a small batch and then adjust the bake time depending on how “done” you want your cookies.

notes: The cookies will still turn out if not refrigerated, they just will spread more. If you don’t want the cookies to spread as much bake them in rolled ball form and don’t press down with a fork. If your almond butter has oil on top be sure to fully combine the oil with the nut butter before using. I’m not sure of the results if using the “no stir” type of almond butter. If you want thin + crispy cookies omit the baking powder and use 1 teaspoon baking soda. The cookies will spread on the pan and have a crisp, buttery texture.