These are the best gluten free white chocolate pistachio cookies. They are to die for! These cookies are chewy and gooey, they melt in your mouth. With the sweetness of the white chocolate, and the nuttiness of the pistachios, a match made in heaven.
Once I had perfected this recipe, it got tens all across the board from everyone who has tried these white chocolate pistachio cookies. Cooking is not just about nourishment, it can be a form of healing or relaxation. These cookies are super easy to make, they are perfect for when you just feel like treating yourself.
Key Ingredients
Dry Mix:
- Gluten free flour: it can be hard to find good gluten free cookies that don’t taste floury or leave you with a funny aftertaste. This is not the case with these white chocolate pistachio cookies! Often gluten free baking recipes have a whole heap of various flours, so this is also a plus to these cookies.
- Baking soda: is used as the leavening agent for the cookies. It plays a crucial role in reacting with ingredients like the brown sugar in this recipe, which ensure the cookies will rise. The last thing we want is solid cookies!
- Cornflour: this is the star of the chewy and tenderness. Also known as cornstarch, it is a secret weapon in achieving the perfect cookie texture. Cornflour helps maintain the shape and thickness of the cookie, preventing it from spreading to thin or drying out.
- Salt: to help balance out the sweetness. Whilst we want these cookies to be a sweet treat, we do not want them to be too overpowering. Salt ensures each bite is perfectly balanced, the classic sweet and salty combo!
Wet Mix:
- Brown sugar: adds a deep flavour with its molasses content. Along with the cornflour it contributes to the chewy and soft texture by bringing moisture to the cookies.
- Sugar: helps to balance the sweetness of the brown sugar, whilst also contributing to the cookies structure.
- Vanilla paste: compliments the other flavours in the cookies, and adds a delicious aromatic note, elevating the overall taste of the cookie.
- Unsalted butter: because salt is going to be added, you want to use this so it does not become an overpowering saltiness.
- Egg + egg yolk: this recipe uses a combination of one full egg, paired with one egg yolk. Egg serves as a binder and emulsifier in cookies. By adding an additional yolk it contributes to the tenderness. Eggs are important to ensure the cookies hold their shape whilst baking.
Main Flavour:
- White chocolate chips: a cookie’s best friend. These add a creamy and indulgent element to the cookies. When they are being baked, they melt into gooey chocolatey pockets of goodness.
- Pistachio: nutty deliciousness! I love love love adding nuts to my baking. These are the star of the show, they add a vibrant green colour while providing a subtle earthy flavour. In this recipe they are blitzed lightly, not to a fine powder, to ensure each bite has pistachio goodness. Pistachios add a perfect texture that compliments the chewiness and sweetness of these delectable cookies.
How to make these white chocolate pistachio cookies
Mix the flour base.
Begin by mixing together sifted flour, baking soda, cornstarch and salt in a large bowl. Use a whisk to ensure there are no lumps.
Start the wet mix.
In a separate medium sized bowl mix melted butter, brown sugar, and white sugar. Whisk these until all is blended and there are no chunks of brown sugar.
Add the eggs.
To the sugar mix, whisk in the vanilla paste, the whole egg, and the extra egg yolk. The contents should be smooth and runny.
Make the white chocolate pistachio cookies dough.
Pour the dry flour mix into the wet ingredients. Mix these together with a large spoon or rubber spatula. Quickly add the pistachios to a blender or food processor for a few seconds to break them up – or use a solid object to crush them in the bag. Now is also the time to fold in the white chocolate chips.
Let the cookie dough rest.
Cover the dough tightly and place in the fridge for 2-3 hours. After this, take the cookie dough out of the fridge and allow it to soften to room temperature – at least 30 minutes.
Form the white chocolate pistachio cookies.
Preheat the oven to 160℃. For medium/large cookies use two tablespoons of dough per cookie. Roll the dough into a tall ball, taller means they are less likely to spread so much.
Bake the cookies.
Bake for 12-14 minutes, until the outer edge of the cookies are slightly browned. If you would like, you can place a few extra chocolate chips on top while the cookies are still hot, then leave to cool for 10 minutes.
Why should you make these heavenly cookies?
- Cozy: these cookies are a delicious cozy dessert, like a hug in biscuit form. If you’re looking to do some comforting baking, or are just in need of a sweet treat, these are the cookies for you!
- Texture: personally, I cannot stand dry and crumbly cookies. These have the perfect soft and chewy bite to them. By adding cornflour to the recipe, it creates a delightful chewy texture that compliments the white chocolate chip – also embracing the nuttiness from the pistachios.
- Easy: baking isn’t my top skill, so I’m always wanting to make recipes that are easy to follow. Baking isn’t just about wanting an amazing end result, you want to enjoy the process as well. Plus, like mentioned earlier, for gluten free cookies they only have a couple flours which saves time and money.
Tips n Tricks
- Whilst it is preferred to leave the cookie dough in the fridge for at least a couple hours, if you’re in a bit of a time crunch you can pop it in the freezer for 30 minutes instead.
- Make sure all the ingredients are at room temperature. This is so that the ingredients mix easily and evenly.
Storage
If you keep these cookies in an airtight container they can be stored at room temperature for about 3-5 days, whilst still maintaining their freshness. Be sure to keep this in a cool dry place, away from direct sunlight. If you’d like to freeze the cookie dough, they can last 2-3 months. If frozen, take the cookie dough out of the freeze and let defrost in the fridge overnight.
More for your sweet tooth:
- Apple and Peach Crumble
- Lemon Lime Cheesecake
- Apple Pie
- Cinnamon Chocolate Chip Cookies
- Earl Grey Chiffon Cake
- Mango Sago
- Apple Walnut Scones
- Pumpkin Coffee Cake (GF)
- Panna Cotta
Alrighty, are you ready to make delectable white chocolate pistachio cookies that are sure to impress? Don’t miss out on making these easy, gluten free, treats. I hope you score these 10/10 like my family and I did!
White Chocolate Pistachio Cookies (GF)
Ingredients
- 2 ¼ cups gluten free flour
- 1 teaspoon baking soda
- 2 teaspoon cornflour
- ½ teaspoon salt
- 185 grams unsalted butter
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 egg yolk
- 3 teaspoon vanilla paste
- 1 ½ cups white chocolate chips
- 120 grams pistachio chopped
Instructions
- Make the flour mix by combining sifted flour, baking soda, cornstarch and salt in a large bowl.
- In a separate medium sized bowl mix melted butter, brown sugar, and white sugar. Whisk these until all is blended and there are no chunks of brown sugar.
- To the sugar mix, whisk in the vanilla paste, whole egg, and the extra egg yolk. The contents should be runny.
- Combine the dry and wet ingredients, mix together with a large spoon or rubber spatula. Fold in the chocolate chips.
- Cover the dough tightly and place in the fridge for 2-3 hours.
- After this, take the cookie dough out of the fridge and allow it to soften to room temperature.
- Preheat the oven to 160℃.
- For medium/large cookies use two tablespoons of dough per cookie. Roll the dough into a tall ball.
- Place the balls of cookie dough on a lined baking tray.
- Bake for 12-14 minutes, until the outer edge of the cookies are slightly browned.
- Place a few extra chocolate chips on top while the cookies are still hot, then leave to cool for 10 minutes.
