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Pistachio chocolate chip cookies on a wooden tray sitting on a black table.
5 from 2 votes

Pistachio Chocolate Chip Cookies

These pistachio chocolate chip cookies are perfectly decadent for any pistachio lover. With both pistachio flour and chopped nuts they have pistachio flavor in every bite.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 15
Calories: 303 kcal

Ingredients

  • 1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • ½ Cup Pistachio Flour
  • 1 Tablespoon (9 g) Coconut Milk Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • ¾ Cup (150 g) Sugar
  • ¼ Cup (53 g) Light Brown Sugar
  • ½ Cup (113 g) Vegan Butter
  • 1 (50 g) Egg
  • 1 (14 g) Egg Yolk
  • 1 teaspoon Vanilla
  • ¾ Cup (90 g) Pistachios roughly chopped
  • 1 Cup (170 g) Dairy Free Dark Chocolate Chips
  • ½ Cup (85 g) Dairy Free Semi-Sweet Chocolate Chips

Instructions

  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • In a large bowl, combine pistachio flour, gluten free flour, salt, baking powder, baking soda and milk powder. Stir until combined. Set aside.
    1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, ½ Cup Pistachio Flour, 1 Tablespoon (9 g) Coconut Milk Powder, 1 teaspoon Baking Powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda
  • Add the vegan butter, sugar and brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy and lighter in color. Scrape down the sides of the bowl.
    ¾ Cup (150 g) Sugar, ¼ Cup (53 g) Light Brown Sugar, ½ Cup (113 g) Vegan Butter
  • Add the egg, egg yolk and vanilla and beat for 60 seconds more.
    1 (50 g) Egg, 1 (14 g) Egg Yolk, 1 teaspoon Vanilla
  • Turn mixer to lowest setting and add in the dry ingredients. Once the dry ingredients are about half incorporated, add the chopped pistachios and the chocolate chips to the batter. Reserve a little of the nuts and chocolate to sprinkle on top of the cookies.
    ¾ Cup (90 g) Pistachios, 1 Cup (170 g) Dairy Free Dark Chocolate Chips, ½ Cup (85 g) Dairy Free Semi-Sweet Chocolate Chips
  • Mix until the dry ingredients are all just combined. Fold the remaining bits by hand if necessary.
  • Scoop the dough into balls using a standard size ice cream scoop (¼ cup). Place onto cookie sheets leaving about 2-3 inches between dough balls. Sprinkle the top of each cookie with some of the chocolate chips and pistachios.
  • Bake in preheated over for 15-16 minutes, just until edges are set. Immediately after you remove from oven. Remove from oven and cool on the baking sheet for 5 minutes. Then remove to wire rack.

Notes

STORAGE: Store leftover cookies in an airtight container at room temperature for up to 3 days.