Gluten Free Lemon & Pistachio Cookies

Gluten free lemon and pistachio cookies are a decadent treat I hadn't experienced before, and I was not let down by the chew of the ground pistachios, tang of the ripe lemon and bite of sugar from the drizzled glaze topping.  

‘Crack, snap and crunch’ were the sounds that dominated golden hour on family holidays in Greece. While I shuffled the cards, ready to be defeated once again at rummy, my mother used her newly decorated holiday nails to prepare a bowl of pistachios, which we engulfed in anticipation for a night of Greek cuisine.

To us, pistachios were an emerald rarity, experienced only during that two-week annual family holiday. Now pistachios are an easily accessible ingredient, pleasing us by adding a powerfully chewy texture to biscuit and cookie recipes, along with their beautifully green décor.

Lemon and pistachio are a flavour profile gifted to us by the heavens, engulfing our mouth with the taste of summer. Equal parts zesty and nutty, this cookie will be remembered by those you grace with it.

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FREE FROM

This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a simple ingredient swap.

Gluten: Always
Oats: Always
Alcohol: Always
Eggs: No
Dairy: No. Swap butter for a non-dairy alternative 1:1.
Nuts: No. Remove the pistachios to ensure it is free from nuts.

INGREDIENTS

  • Butter (or dairy free alternative)
  • Brown sugar
  • Caster sugar
  • Eggs
  • Vanilla
  • Gluten free plain flour: I use my favourite Freee From gluten free plain flour.
  • Pistachios
  • Xanthan gum
  • Baking powder
  • Baking soda
  • Salt
  • Lemon
  • Icing sugar

EQUIPTMENT

  • Weighing scales: Remember baking is a science (particularly when it’s gluten free!), no skipping the accurate measurements.
  • Electric whisk: If you fancy a workout, a handheld whisk and a lot of elbow grease will work but an electric whisk will speed your efforts up and create a fluffy egg and sugar base for your brownie.
  • Cookie scoop: Will help with proportioning the cookies to ensure an even bake and cooking time.
  • Herb grind/food processor: This will hugely help with grinding those pistachios down to a fine powder. A pestle and mortar will do the trick if you are up for another workout!
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HOW TO MAKE INSTRUCTIONS

1. Brown your butter over a medium heat and leave to cool before using.

2. Combine the sugars and pour in the browned butter, whisk until combined.

3.  Add both the egg and egg yolk before whisking again until fluffy.

4. Fold in the dry ingredients, and once all ingredients are incorporated, mix the blitzed pistachio and chopped and zest of lemon. Add a tablespoon of pistachio paste and slightly mix in with the dough, keeping some of the vibrant green colour. Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.

5. Once properly cooled, use a cookie spoon to measure out evenly sized dough balls. Make sure they are well spaced apart on the baking tray.

6. Bake for 11 - 12 minutes. Prepare the sugar glaze by sieving the dry ingredients into the wet and mixing thoroughly. Use a knife to tap the cookies into a nice circular shape. Allow to cool completely before dripping the sugar glaze on top.

VARIATIONS

In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free lemon and pistachio cookies.

Don't have a huge sweet tooth? Simply don't add the sugar glaze. Only want a slight taste of pistachio without the vibrant green dough colour? Remove the blitzed pistachios and simply add small chunks along with the white chocolate.

STORAGE INSTRUCTIONS

While unlikely, you may have some uneaten gluten free cookies left to store. They will keep well in an airtight container for up to 5 days, left at room temperature or kept in the fridge.

Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.

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Gluten Free Lemon & Pistachio Cookies
Author:Lucy May
Prep Time: 25 mins
Cook Time: 15 mins
Ready in: 40 mins
Serves: 8
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INGREDIENTS

100g melted butter (or dairy free alternative)
120g brown sugar
70g caster sugar
1 large egg
1 large egg yolk
½ tsp vanilla
220g gluten free plain flour
50g pistachios finely chopped
½ tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 lemon
2 tbsp icing sugar
1 tbsp water

INSTRUCTIONS

Combine the sugars and pour in the lightly melted butter, whisk until combined.

Add both the egg and egg yolk before whisking again until fluffy.

Fold in the dry ingredients, and once all ingredients are incorporated, mix the blitzed pistachio and chopped and the zest of a lemon.

Cover the mixing bowl with cling film and place in the fridge to cool for 4 hours before baking.

Preheat your oven to 180c fan.

Once properly cooled, use a cookie spoon to measure out evenly sized dough balls. Make sure they are well spaced apart on the baking tray.

Bake for 11 - 12 minutes and prepare the sugar glaze by sieving the dry ingredients into the wet and mixing thoroughly.

Use a knife to tap the cookies into a nice circular shape and allow to cool completely before drizzling the sugar glaze.

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ABOUT ME

In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.

I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.