Gluten-Free Chocolate Chip Cookies with Pistachios

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.

Tropical Sunshine Smoothie

Goooood morning!!!!

I apologize that I cannot pass you a pair of sunglasses to wear while reading this post.  It is a tad on the bright side.

Rise + shine!

Tropical Sunshine Smoothie // edible perspective

Is it just me or are champagne mangos adorable?  And why do they remind me of baby ducks?  Please ignore me!

Here is a quick tutorial on slicing these babies up.

Note: The champagne mango pit is not your typical pit.  It runs the length of the mango and you can’t remove it [like an avocado]. You have to cut around it instead. Typically, it’s about 1/2-inch thick.

First] Hold the mango upright on a cutting board and slice down with a sharp knife about 1/4-inch off the center of the stem.  You can hear/feel when you’re hitting the pit.  Adjust the knife placement if needed.  It makes a funny scraping noise.

Tropical Sunshine Smoothie // edible perspective

Second] Slice away the outside skin around the pit and cut any excess mango that isn’t part of the pit.  Or, go at it with your teeth! <--- my method of choice

Third] Make lengthwise then crosswise cuts into the fruit of the mango, being careful not to cut through the skin.

Tropical Sunshine Smoothie // edible perspective

Fourth] Placing your fingers on the skin-side of the mango and your thumbs on the fruit-side, flip the mango half inside out, pressing up with your fingers and pulling with your thumbs.

Fifth] Slice the mango cubes from the skin.

Tropical Sunshine Smoothie // edible perspective

And now we make a smoothie.

That is sure to be your new favorite. 

Tropical Sunshine Smoothie // edible perspective

It seems like everyone is feeling “off” around here lately.  Myself + Chris included.  I’ve had this dizzy/nauseated feeling all week [fyi – not pregnant or hungover] with major sinus pressure.  Not sick, just off.  The weather has been whacky, which is typical for springtime in Colorado and most likely the cause for feeling like this.  For instance, this weekend was 70 degrees and yesterday it snowed. 

So, the point of this smoothie was to load up on Vitamin C, potassium, and all the other fantastic nutrients floating around in this tropical combination of fruit.  It was also another chance to include some Omega-3’s as I mentioned trying to do more of the other day.  I did so with ground flax which you can’t detect the flavor of at all.  And then I topped the smoothie with shelled hemp seeds [photographed below], which are also rich in Omega-3’s.  Next, I threw in a little ground turmeric.  The taste doesn’t come through and it has quite a long list of health benefits, so I figured, why not?

Tropical Sunshine Smoothie // edible perspective

Tropical Sunshine Smoothie // edible perspective

And speaking of hemp seeds, I’m actually kind of hemp obsessed. Hemp seeds, hemp oil, homemade hemp milk, etc. Hemp is an incredibly nutritional little seed that just so happens to be a complete protein, is fiber-filled, and very easily digested.  The seeds have a nutty flavor and are great sprinkled on salads, smoothies, overnight oats, yogurt parfaits, and hot breakfast cereals.  I buy mine on Amazon.

Tropical Sunshine Smoothie // edible perspective

But back to the smoothie.  Ohhhh, this smoothie!

It is instantly energizing with its bright color and intense, fruity flavor.  The texture is perfectly thick + creamy, just how I like my smoothies.

Tropical Sunshine Smoothie // edible perspective

Print this!

Tropical Sunshine Smoothie

gluten-free, vegan // yields 1 smoothie

• 1 champagne mango, skin removed + sliced
• 6-inch frozen banana
• 3/4 cup frozen pineapple
• 1/4 – 1/2 cup unsweetened almond milk
• 1/4 cup orange juice
• 1 1/2 tablespoons ground flax meal
• 1/4 teaspoon turmeric, optional

1. Blend ingredients together until smooth.  Add more milk for a thinner consistency.  Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.

Other add-in ideas:  Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor.  Add in cinnamon and/or ginger for a kick of flavor.  Add 1 tablespoon of walnut butter for extra creaminess.  Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.

Tropical Sunshine Smoothie // edible perspective

Make a double batch [sans the toppings] and store in the fridge for 2-3 days.  Shake up and guzzle down at your leisure!

Tropical Sunshine Smoothie // edible perspective

Yes.  I eat my smoothies with a spoon!  I don’t like slurping up toppings through a straw and the spoon-eating makes me eat them slower, helping to avoid brain freeze.

Who wants to come over for smoothie soup?

Ashley