Gluten-Free Pistachio White Chocolate Cookies (Print Version)
Crispy-edged, soft-centered gluten-free treats blending roasted pistachios and white chocolate chunks.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - ½ cup granulated sugar
06 - ½ cup light brown sugar, packed
07 - 1 large egg, room temperature
08 - 1 teaspoon pure vanilla extract
→ Mix-Ins
09 - ¾ cup shelled unsalted pistachios, roughly chopped
10 - 1 cup white chocolate chips or chopped white chocolate
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold chopped pistachios and white chocolate chips using a spatula.
07 - Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake 10 to 12 minutes until edges are lightly golden and centers appear set.
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to cool.
# Expert Advice:
01 -
- The texture is pure magic, with a crackly outside giving way to a tender, chewy middle
- White chocolate and pistachios are the elegant pairing your cookie jar has been missing
- Theyre naturally gluten-free but nobody would ever guess it
02 -
- Gluten-free flour blends vary wildly between brands. The one you choose will affect texture, so stick with a blend that lists rice flour as the first ingredient.
- These cookies keep beautifully in an airtight container for up to five days, and the flavors actually develop more depth after day two.
03 -
- Weigh your gluten-free flour instead of using cup measurements for consistency. Different people pack flour differently, and GF flours are particularly sensitive to this.
- Rotate your baking sheets halfway through baking and swap oven racks if using two sheets. Home ovens have hot spots that can cause uneven baking.