These chocolate chip cookies are perfectly decadent for any pistachio lover. With both pistachio flour and chopped nuts they have pistachio flavor in every bite.
1 ¼CupGluten Free 1-to-1 Flour BlendI use Bob's Red Mill
½CupPistachio Flour
1TablespoonCoconut Milk Powder
1teaspoonBaking Powder
½teaspoonSalt
¼teaspoonBaking Soda
¾CupSugar
¼CupLight Brown Sugar
½CupVegan Butter
1Egg
1Egg Yolk
1teaspoonVanilla
¾CupPistachiosroughly chopped
1CupDairy Free Dark Chocolate Chips
½CupDairy 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 Gluten Free 1-to-1 Flour Blend, ½ Cup Pistachio Flour, 1 Tablespoon 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 Sugar, ¼ Cup Light Brown Sugar, ½ Cup Vegan Butter
Add the egg, egg yolk and vanilla and beat for 60 seconds more.
1 Egg, 1 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 Pistachios, 1 Cup Dairy Free Dark Chocolate Chips, ½ Cup 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.