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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Pistachio Shortbread Cookies

    Published: Mar 14, 2018 by Tessa · This post may contain affiliate links · 15 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat.

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat. If there is one type of cookie that I find totally addictive and irresistible, it's a shortbread cookie. Add pistachios, a little dark chocolate, some sea salt, and its game over. 

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat. Besides being easy to eat, shortbread cookies are also relatively easy to make. Plus, the dough freezes very well (hello late night cookie craving).

    This recipe makes enough for two logs of cookie dough, making it almost mandatory to bake some now and freeze some for later. Don't worry, I'm here for you.

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat. Taking a cue from Alison Roman's famous salted butter and chocolate chunk shortbread cookies, I've rolled these cookies not only in pistachios but demerara sugar for an extremely satisfying sweet and salty crunch.

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat.

     

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat.

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat.

    Gluten-Free Pistachio Shortbread Cookies

    Gluten-Free Pistachio Shortbread Cookies are made with gluten-free flours, raw pistachios, and chopped chocolate for a sweet, buttery treat.
    Recipe makes two rolls of cookie dough. Serving size based on one roll of cookie dough.  
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chilling Time: 30 minutes
    Total Time: 55 minutes
    Servings: 24 cookies
    Calories: 158kcal
    Author: Tessa

    Ingredients

    Gluten-Free Pistachio Shortbread Cookie Dough

    • 1 stick vegan butter or unsalted butter 8 tablespoons
    • ½ cup organic cane sugar 120 g
    • ½ cup coconut sugar 62 g
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • ¾ cup raw unsalted pistachios, divided 112.5g
    • ¼ cup + 2 tablespoons almond flour 41 g
    • 1 ¼ cup brown rice flour 165 g
    • ¼ cup tapioca starch 30 g
    • ¼ cup + 2 tablespoons potato starch 60 g
    • ½ teaspoon salt
    • 6 ounces dairy-free dark chocolate, chopped
    • flaky sea salt for sprinkling

    For Rolling

    • 1 large egg, beaten
    • ¼-1/2 cup demerara sugar
    • ¼-1/2 cup raw unsalted pistachios, finely chopped

    Instructions

    • In a large bowl, cream butter, organic cane sugar, and coconut sugar with an electric mixer on medium speed until light and fluffy. 
    • Add one egg, followed by the vanilla extract. Mix until incorporated. 
    • In the bowl of a food processor, add ½ cup of the pistachios. Pulse until pistachios are a fine meal consistency. Transfer to mixing bowl, followed by almond flour, brown rice flour, tapioca starch, potato starch, and salt.
    • Mix on low speed until dough comes together. Chop remaining ¼ cup of pistachios and fold into dough with chopped chocolate. 
    • Divide dough in half and place each half on a piece of plastic wrap. Using your hands, form dough into a log shape, rolling on top of plastic wrap to help shape. Each log should be about 2 inches in diameter. Wrap with plastic wrap and chill in refrigerator for 30 minutes.
    • If only planning to bake one log, place other log in freezer. 
    • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Remove dough from refrigerator, place on a cutting board, and unwrap it. Set log to the side and spread an even layer of demerara sugar and chopped pistachios. 
    • Brush outside of log with beaten egg. Roll log in sugar-pistachio mixture until coated. Slice discs that are about a ¼ inch thick. Place them two inches apart on cookie sheet. Sprinkle with sea salt. 
    • Bake for 10-11 minutes (10 was perfect for me), until lightly golden. Be careful not to overbake as they will become hard. Let them cool on baking sheet for 3-5 minutes before transferring to wire cooling rack. 
    • Store cookies in an airtight container. 

    Notes

    Adapted from Small Plates and Sweet Treats.

    Nutrition

    Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 151mg | Fiber: 2g | Sugar: 11g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Lori

      October 24, 2019 at 2:33 pm

      Just a question: If you freeze the rolls, do you let them thaw out before baking? Thanks, can't wait to make these.

      Reply
    2. Carrie F

      December 15, 2018 at 7:43 pm

      5 stars
      Just pulled these out of the oven. That sweet, salty and crunchy with dark chocolate is a huge hit already! I think it is a keeper here!

      Reply
      • Tessa

        December 18, 2018 at 12:22 pm

        Yay! I love to hear that. I'm so glad! Thank you, Carrie!

        Reply
    3. Lorka

      May 15, 2018 at 8:03 pm

      Could I substitute more coconut sugar for the cane sugar?
      Or something else? We don't do cane sugar unfortunately.
      Thanks!

      Reply
      • Tessa

        May 16, 2018 at 3:28 pm

        Hi Lorka! Yes, I think subbing more coconut sugar will be just fine. It may make the cookie look darker, but should definitely work!

        Reply
    4. Laura

      March 27, 2018 at 9:43 am

      I made these. They were great! In my mind they rival the original "The Cookie".

      Reply
      • Tessa

        March 28, 2018 at 6:38 pm

        Yay!! I'm so glad! And thank you - that is such a compliment! :)

        Reply
    5. puja

      March 20, 2018 at 10:01 am

      Would love to have these cookies along with my morning coffee. Lovely sharing..

      Reply
      • Tessa

        March 28, 2018 at 6:37 pm

        My favorite way to enjoy them! :) Thank you, Puja!!

        Reply
    6. Mary Ann | The Beach House Kitchen

      March 19, 2018 at 5:44 am

      Game over is right Tessa! Shortbread cookies are probably my number one favorite! Love the added dark chocolate and sea salt!

      Reply
    7. Kelsey @ Appeasing a Food Geek

      March 16, 2018 at 4:44 am

      I'm kind of obsessed with pistachios in cookies, so these shortbread cookies are calling my nameeeee. Thanks for the recipe Tessa! xo

      Reply
      • Tessa

        March 21, 2018 at 11:00 am

        Me too! I can eat a bag of pistachios in one sitting without noticing - haha. Love them! Thanks, Kelsey!

        Reply
    8. Traci | Vanilla And Bean

      March 15, 2018 at 1:02 pm

      Hands down a favorite cookie of mine too, Tessa! I get totally excited just hearing the word shortbread. There are SO many waaays! I've been making them for years and years... and they never ever fail me. They're like an old friend :D I've yet to try Alison's recipe, but I've made something very similar, sans the salted butter - sounds like it's a total game changer. I need to get them on my agenda ASAP - as well as these scrumptious pistachio shortbread beauties! What a treat, Tessa! And I looove how you've finished them - perfection!

      Reply
      • Tessa

        March 21, 2018 at 10:59 am

        They really are like an old friend! I find the slight crunch SO satisfying. Thank you, Traci!!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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