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CHOCOLATE PISTACHIO GLUTEN FREE COOKIES

Category, DifficultyBeginner

Gluten-free doesn't have to be yummy-free!

Yields18 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
INGREDIENTS:
 3 cups Gluten-free all-purpose plain flour (I use White Wings brand)
 4 tbsp raw cacao powder
 2 tsp baking powder
 2 tsp baking soda
 1 ½ cups coconut oil (room temperature firmness & not melted)
 ¾ cup coconut sugar
 2 eggs
 ½ cup milk (I use goat's milk but you can also use almond milk or A2 milk)
 1 tsp vanilla essence or bean extract
METHOD:
1

Pre-heat oven to 180c. Line 2 baking trays with baking paper & set aside.

2

DRY MIX: In a large mixing bowl, combine flour, raw cacao, baking powder, and baking
soda. Mix well and set aside.

3

WET MIX: Place coconut oil and coconut sugar into another large mixing bowl. Using a
fork, combine the sugar into the oil until the mix appears creamy and smooth.

4

Add the eggs, milk and vanilla essence/bean extract to the oil/sugar mix and whisk until
light and smooth.

5

Pour the wet mix into the dry mix and combine briefly with a fork.

6

Using your hands, blend all ingredients together well until a smooth dough forms.

7

Wrap the dough in cling wrap and refrigerate for 15 minutes.

8

Remove from refrigerator and pick up ~2 tablespoons worth and roll into a ball. Place on
prepared lined trays and press down slightly until flat, leaving roughly 2cm between each
cookie as they do spread.

9

Bake for 15-20 minutes or until cracks have formed on top.

10

Remove from oven and cool on tray for 5 minutes. Transfer to wire racks to cool
completely.

11

To prepare the topping, place a sheet of baking paper underneath the wire wracks. Melt
the chocolate in a stainless steel bowl over a saucepan of boiling water using a metal spoon
to stir the chocolate (be careful to not let water/steam touch the chocolate or it will crack).

12

Dip half of each cookie in the melted chocolate, letting excess chocolate drip back into
the bowl. Place back on wire racks and repeat with remaining cookies. Excess chocolate will
continue to drop onto the baking sheets.

13

Before the chocolate sets, sprinkle the chopped pistachio nuts onto the melted chocolate
half.

14

Line a large airtight container with baking paper and stack the cookies in baking paper
lined layers so that the chocolate doesn't stick to other cookies.

15

Store the cookies in the refrigerator. The chocolate will set best when cold and biscuits
taste best from the fridge.

16

Enjoy!

Ingredients

INGREDIENTS:
 3 cups Gluten-free all-purpose plain flour (I use White Wings brand)
 4 tbsp raw cacao powder
 2 tsp baking powder
 2 tsp baking soda
 1 ½ cups coconut oil (room temperature firmness & not melted)
 ¾ cup coconut sugar
 2 eggs
 ½ cup milk (I use goat's milk but you can also use almond milk or A2 milk)
 1 tsp vanilla essence or bean extract

Directions

METHOD:
1

Pre-heat oven to 180c. Line 2 baking trays with baking paper & set aside.

2

DRY MIX: In a large mixing bowl, combine flour, raw cacao, baking powder, and baking
soda. Mix well and set aside.

3

WET MIX: Place coconut oil and coconut sugar into another large mixing bowl. Using a
fork, combine the sugar into the oil until the mix appears creamy and smooth.

4

Add the eggs, milk and vanilla essence/bean extract to the oil/sugar mix and whisk until
light and smooth.

5

Pour the wet mix into the dry mix and combine briefly with a fork.

6

Using your hands, blend all ingredients together well until a smooth dough forms.

7

Wrap the dough in cling wrap and refrigerate for 15 minutes.

8

Remove from refrigerator and pick up ~2 tablespoons worth and roll into a ball. Place on
prepared lined trays and press down slightly until flat, leaving roughly 2cm between each
cookie as they do spread.

9

Bake for 15-20 minutes or until cracks have formed on top.

10

Remove from oven and cool on tray for 5 minutes. Transfer to wire racks to cool
completely.

11

To prepare the topping, place a sheet of baking paper underneath the wire wracks. Melt
the chocolate in a stainless steel bowl over a saucepan of boiling water using a metal spoon
to stir the chocolate (be careful to not let water/steam touch the chocolate or it will crack).

12

Dip half of each cookie in the melted chocolate, letting excess chocolate drip back into
the bowl. Place back on wire racks and repeat with remaining cookies. Excess chocolate will
continue to drop onto the baking sheets.

13

Before the chocolate sets, sprinkle the chopped pistachio nuts onto the melted chocolate
half.

14

Line a large airtight container with baking paper and stack the cookies in baking paper
lined layers so that the chocolate doesn't stick to other cookies.

15

Store the cookies in the refrigerator. The chocolate will set best when cold and biscuits
taste best from the fridge.

16

Enjoy!

CHOCOLATE PISTACHIO GLUTEN FREE COOKIES