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Indulge in the irresistible delight of these Soft & Chewy Pistachio Cookies! Packed with the rich, nutty flavor of pistachios and a hint of sweetness, these cookies are perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household.
I remember the first time I baked these Soft & Chewy Pistachio Cookies. The aroma of toasted pistachios filling my kitchen was simply divine. It was a chilly afternoon, and I wanted something warm and comforting. These cookies not only satisfied my craving but also became a hit with my family and friends. Now, every time I bake them, it brings back those cozy memories.
Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Let’s dive into the world of Soft & Chewy Pistachio Cookies!
What to Expect
- Time: Approximately 25 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, preheat your oven to 350°F (175°C) to ensure it’s ready when you are.
Ingredients You’ll Need
Dry Ingredients
- 1 cupGluten-Free Measure-for-Measure Flour
- Critical: Use a blend that contains Xanthan Gum (e.g., King Arthur Measure for Measure or Bob’s Red Mill 1-to-1).
- 1/2 cupPistachios, finely ground (Raw, unsalted)
- Instruction: Measure 1/2 cup of shelled pistachios, then pulse them in a food processor until they resemble sand/flour. Do not over-blend or they will turn into pistachio butter.
- 1 tsp Cornstarch
- Note: This ensures the cookies stay soft.[3] Ensure the brand is certified GF (like Argo) to avoid cross-contamination.
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup (1 stick) Unsalted Butter, softened to room temperature
- 3/4 cup Granulated White Sugar
- 1/4 cup Light Brown Sugar, packed
- 1 large Egg (room temperature)
- 1 tsp Vanilla Extract
Mix-ins
- 1/2 cup Shelled Pistachios, roughly chopped
- Safety: If using roasted pistachios, check the label to ensure they were not roasted with Gluten-Free Flour blend. Raw is safest.
- 1/2 cup Chocolate Chips (Semi-sweet or White)
- Safety: Check labels. Some brands (like varying types of Lindt or generic bulk bin chips) may contain barley malt or wheat traces. Brands like Enjoy Life or Nestlé Toll House (labeled GF) are safer choices.
Step-by-Step Guide
- Preheat:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. - Prepare Pistachio Flour:
If you haven’t already, place your 1/2 cup raw pistachios in a food processor or blender. Pulse in short bursts until they are finely ground into a powder. Be careful not to blend too long, or it will become oily paste. - Whisk Dry Ingredients:
In a medium bowl, whisk together the Gluten-Free Flour, ground pistachios, cornstarch, baking soda, and salt. Whisking helps aerate the GF flour, which can sometimes settle and become heavy. Set aside. - Cream Butter & Sugars:
In a large bowl using a hand mixer (or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 2–3 minutes until creamy and fluffy. - Add Egg & Vanilla:
Add the egg and vanilla extract. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed. - Combine:
Turn the mixer to low speed. Gradually add the dry flour/pistachio mixture to the wet ingredients. Mix just until combined and no flour streaks remain.- GF Tip: Do not overmix, even though there is no gluten, as it can make the dough gummy.
- Fold in Mix-ins:
Using a spatula/wooden spoon, fold in the chopped pistachios and chocolate chips by hand. - Scoop & Bake:
Scoop the dough (about 1.5 to 2 tablespoons per cookie) and roll into balls. Place them on the baking sheet 2 inches apart.- Optional: Press a few extra pistachio pieces on top for looks.
- Bake for 8–10 minutes.
- Doneness Test: They are done when the edges look set and slightly golden, but the centers still look soft and underbaked. Do not overbake; they will firm up as they cool.
- Cool:
Allow the cookies to cool completely on the baking sheet. Gluten-free cookies are very fragile when hot and will crumble if you try to move them too soon. Once cool, they will be soft and chewy.
Safety Notes for Celiac/Gluten Sensitivity
- Pistachios: Buy shelled pistachios that are certified Gluten-Free or labeled “Raw.” Some “Dry Roasted” or “Seasoned” nuts use Gluten-Free Flour blend in the seasoning or are processed on shared equipment with wheat snacks (pretzels/crackers).
- Cross-Contamination: If you grind your own pistachios, ensure your food processor/blender is thoroughly cleaned of any previous bread crumbs or wheat ingredients.
Pointers for Perfection & How to Store
Use Fresh Pistachios: Fresh, unsalted pistachios yield the best flavor. Avoid pre-salted varieties, as they can make the cookies overly salty. Don’t Skip the Almond Extract: Though optional, almond extract enhances the nutty flavor and complements the pistachios beautifully. Customize the Sweetener: You can substitute maple syrup with agave or even date syrup, depending on your taste preference.
For more delicious ideas, check out this Gluten Free Vegan Pistachio Cookies Recipe.
Soft & Chewy Pistachio Cookies (Gluten-free)
- Total Time: 25
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Soft & Chewy Pistachio Cookies are a delightful twist on the classic chocolate chip cookie. Loaded with crunchy pistachios and creamy white chocolate chips, they offer a perfect balance of sweet and salty flavors. The secret addition of almond extract enhances the nuttiness, while brown sugar ensures a soft, tender center with crisp buttery edges. Naturally gluten-free and perfect for holiday trays or afternoon tea.
Ingredients
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup packed light brown sugar (adds chewiness)
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (essential for boosting pistachio flavor)
1 ½ cups Gluten-Free 1-to-1 Baking Flour (like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1) (measure-for-measure)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup shelled pistachios, roughly chopped (roasted and salted work best)
½ cup white chocolate chips
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
2. Cream Butter & Sugars: In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until well combined. Scrape down the sides of the bowl.
4. Combine Dry Ingredients: Add the gluten-free flour, baking soda, and salt. Mix on low speed just until the dough comes together and no flour streaks remain.
5. Fold Mix-ins: Use a spatula to gently fold in the chopped pistachios and white chocolate chips.
6. Chill (Optional but Recommended): If the dough feels sticky, chill it in the fridge for 30 minutes. This prevents spreading and results in a thicker, chewier cookie.
7. Scoop: Scoop about 1.5 tablespoons of dough (using a medium cookie scoop) and place them on the baking sheets, spacing them 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are just golden brown and the centers still look slightly soft. Do not overbake.
9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5–10 minutes (they will firm up as they cool). Transfer to a wire rack to cool completely.
Notes
Pistachios: Using roasted and salted pistachios adds a wonderful depth of flavor that contrasts with the sweet white chocolate. If using unsalted nuts, increase the salt in the dough to ½ teaspoon.
Almond Extract: Don’t skip this! It highlights the pistachio flavor significantly. If you don’t have it, the cookies will still be good but less aromatic.
Green Color: These cookies are naturally colored (creamy beige). If you want them green for holidays, add a tiny drop of food coloring to the wet ingredients.
Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 85
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Your Burning Questions Answered!
Can I use salted pistachios?
It’s best to use unsalted pistachios to control the saltiness of your cookies. If you only have salted pistachios, reduce or omit the pinch of sea salt in the recipe.
Can I substitute almond flour with another type of flour?
Almond flour is key for the texture and flavor of these Soft & Chewy Pistachio Cookies. However, you can try using other nut flours like cashew or hazelnut flour for a different twist.
How long do these cookies stay fresh?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Dig In & Enjoy!
There you have it—your guide to making the most delightful Soft & Chewy Pistachio Cookies. These cookies are not just a treat for your taste buds but also a feast for your eyes with their vibrant green pistachio bits. Whether you’re sharing them with loved ones or enjoying them all by yourself, they are sure to bring a smile to your face.
For more delicious ideas, follow me on Pinterest.