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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Dec102013

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.

Reader Comments (27)

Pistachios, orange zest and dark chocolate - talking about a winning flavor combination. Only thinking about these cookies makes my mouth water! Also how awesome is muscovado sugar!? I just discovered it recently and now I am deeply in love with it's subtle caramel flavor. Though I put it in my smoothies, coat sliced apples and top of my oatmeal with it, I haven't tried to use it in baking yet. Definitely time to change that!
December 11, 2013 | Unregistered CommenterKsenija @ With An Open Mind
oh my gosh these sound so good!! pistachios and chocolate are my favorite things!
December 11, 2013 | Unregistered CommenterLivi
Oooh I know those gluten-free cookie baking fears. Because MUTANT CRISPY COOKIE PANCAKES. These look phenomenal though.
December 11, 2013 | Unregistered Commenterautumn
I've reallllly been hitting the pistachios hard lately, so I am so happy to see these! : )
December 11, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
chocolate chips + pistachios are my MOST favorite combo in the world - yum!
December 11, 2013 | Unregistered CommenterKAIT
I think pistachios is the answer to a lot of questions!!
December 11, 2013 | Unregistered Commentersandra
Pistachios are my favorite! Well, pistachios and almonds. But these cookies look insanely awesome!
December 11, 2013 | Unregistered CommenterTieghan
Yum! These look totally delicious!
December 11, 2013 | Unregistered CommenterErin @ Meaningful Eats
These cookies look so delicious. I love using pistachios in baked goods because the flavor is amazing and they also have such a great texture.
I've been looking for a good gluten free cookie recipe recently - definitely going to give this a try. Sadly, I know a couple of people who can't tolerate oats (even GF oats) so I'm going to have to have a play around but this looks like the absolute perfect starting point. Thanks for all your selfless cookie testing ; )
December 12, 2013 | Unregistered CommenterKathryn
These look delicious! I love the idea of orange zest in the cookies!
December 12, 2013 | Unregistered CommenterAshley @ The Wooden Spoon
Pistachio and chocolate sounds like the best flavour combination I've heard in a while. I'd love to see a vegan recipe with these two babies meeting up :D
December 12, 2013 | Unregistered CommenterEmma (This Kind Choice)
Yum. And love your photos (as always). My favorite cookie recipe is my GF adapted version of my favorite chocolate chip cookie recipe. It takes a little extra time, but well worth the effort. I usually put in pecans, but I would LOVE to use pistachios! Happy weekend, girl!
@Ksenja - I agree about muscovado. It's outstanding!

@Kathryn - Oooh, let me know if you come up with a non-oat solution. Maybe sorghum flour and quinoa flakes instead of rolled oats?

@Ashley - Thanks so much, Ash. :) I cannot stop eating these. I also LOVE pecans. mmm
December 14, 2013 | Registered CommenterAshley
These look too good. Adding pistachios to chocolate chip cookies is the best idea!
Ashley, would letting the cookie dough refrigerate for 24-36 hours be ideal? I've heard this allows the sugar and butter to "caramelize" and create really good texture and flavor?
December 16, 2013 | Unregistered CommenterJenny
This looks amazing, thanks for sharing. A new way to eat pistachios!
December 16, 2013 | Unregistered CommenterDonna
These are SO GOOD. I just made them (minus the pistachios and orange zest since I didn't have them) with brown sugar instead of muscovado. You would have no idea that these are gluten free. My husband loved them too. Thank you so much for the recipe! Regular chocolate chip cookies always tasted too rich to me anyway. I'll be making these again!
January 5, 2014 | Unregistered CommenterKacie
@Kacie - YAY! So glad you and your husband are enjoying them. Thanks so much for letting me know!
January 5, 2014 | Registered CommenterAshley
@Jenny - Hmmm, I'm sure it couldn't hurt!
January 5, 2014 | Registered CommenterAshley
I made these cookies a few weeks ago with a few modifications since I am tolerant of gluten and they were delicious! I froze half of the cookies and have been eating away at them one at a time. They really enhance my lunch without being overly sweet. I am a new follower of your blog, but you have impressed me thus far. Keep the recipes coming!
p.s. I <3 Denver!
February 10, 2014 | Unregistered CommenterJenna
I just made these tonight and they are SO delicious! I took out 1 tablespoon of maple syrup because I only had semi-sweet chocolate chips at home and added a splash of soy milk to compensate for liquid loss. This will be my go-to cookie recipe from now on! Thank you!
February 10, 2014 | Unregistered CommenterEmily L
@Emily - So happy you loved them! I'm honored they're your new go-to. Thanks for listing your adaptations!
February 11, 2014 | Registered CommenterAshley
These are mouthwatering little clouds of heaven! What surprised me the most was the fact they stayed sooo soft. Didn't have almond milk but decided to stay with original butter measurements. Omitted orange zest as well...living in India can force you to give up on certain things :) like strawberries!
This will stay on my baking list. Thank you for a wonderful recipe!
April 14, 2014 | Unregistered CommenterIvana M
@Ivana - Hahaha, love the description. :) So happy you loved them!
April 17, 2014 | Registered CommenterAshley
@ Ashley
Me again :) could you recommend another recipe of yours that involves baking and is as good as this one? made them 4 times so far, would do it again tonite but is a tad late
May 11, 2014 | Unregistered CommenterIvana M
@Ivana - Too funny. You're going to be very happy with today's post. :) So glad you love these cookies!
May 11, 2014 | Registered CommenterAshley

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