Gluten Free White Chocolate Pistachio Cookies

Irresistibly gooey white chocolate and pistachio cookies, free from gluten but not from flavour. 

New York has a lot to answer for when it comes to providing us with bigger than life versions of our favourite carb treats. But the one that really takes the biscuit? The New York style cookie.

Tall as they are wide, these gluten free white chocolate and pistachio cookies are every bit as gooey and chewy as the classic gluten packed version.

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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 milk and 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
  • White chocolate (or non-dairy alternative): I use cooking chocolate to get a better melt and integration with the batter.
  • Xanthan gum
  • Baking powder
  • Baking soda
  • Salt

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 chipped white chocolate pieces. 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 10 initially, before adding more chocolate pieces and placing back into the oven for a further 1-2 minutes. Use a knife to tap the cookies into a nice circular shape and sprinkle with salt before serving.

VARIATIONS

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

Don't have a huge sweet tooth? Simply don't add more chocolate at the end (although I may judge you). 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.

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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 White Chocolate 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
150g white chocolate

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 chipped white chocolate pieces.

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 10 initially, before adding more chocolate pieces and placing back into the oven for a further 1-2 minutes.

Use a knife to tap the cookies into a nice circular shape and sprinkle with salt before serving.

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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.