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.
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.
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
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.
Ingredients
Gluten-Free Pistachio Shortbread Cookie Dough
- 1 stick (8 tablespoons) vegan butter or unsalted butter
- 1/2 cup (120g) organic cane sugar
- 1/2 cup (62g) coconut sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 3/4 cup (112.5g) raw unsalted pistachios, divided
- 1/4 cup + 2 tablespoons (41g) almond flour
- 1 1/4 cup (165g) brown rice flour
- 1/4 cup (30g) tapioca starch
- 1/4 cup + 2 tablespoons (60g) potato starch
- 1/2 teaspoon salt
- 6 ounces dairy-free dark chocolate, chopped
- flaky sea salt for sprinkling
For Rolling
- 1 egg, beaten
- 1/4-1/2 cup demerara sugar
- 1/4-1/2 cup raw unsalted pistachios, finely chopped
Instructions
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In a large bowl, cream butter, organic cane sugar, and coconut sugar with an electric mixer on medium speed until light and fluffy.
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Add one egg, followed by the vanilla extract. Mix until incorporated.
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In the bowl of a food processor, add 1/2 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.
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Mix on low speed until dough comes together. Chop remaining 1/4 cup of pistachios and fold into dough with chopped chocolate.
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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.
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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 1/4 inch thick. Place them two inches apart on cookie sheet. Sprinkle with sea salt.
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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.
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Store cookies in an airtight container.
Recipe Notes
Adapted from Small Plates and Sweet Treats.
Traci | Vanilla And Bean says
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!
Tessa says
They really are like an old friend! I find the slight crunch SO satisfying. Thank you, Traci!!
Kelsey @ Appeasing a Food Geek says
I’m kind of obsessed with pistachios in cookies, so these shortbread cookies are calling my nameeeee. Thanks for the recipe Tessa! xo
Tessa says
Me too! I can eat a bag of pistachios in one sitting without noticing – haha. Love them! Thanks, Kelsey!
Mary Ann | The Beach House Kitchen says
Game over is right Tessa! Shortbread cookies are probably my number one favorite! Love the added dark chocolate and sea salt!
puja says
Would love to have these cookies along with my morning coffee. Lovely sharing..
Tessa says
My favorite way to enjoy them! :) Thank you, Puja!!
Laura says
I made these. They were great! In my mind they rival the original “The Cookie”.
Tessa says
Yay!! I’m so glad! And thank you – that is such a compliment! :)
Lorka says
Could I substitute more coconut sugar for the cane sugar?
Or something else? We don’t do cane sugar unfortunately.
Thanks!
Tessa says
Hi Lorka! Yes, I think subbing more coconut sugar will be just fine. It may make the cookie look darker, but should definitely work!
Carrie F says
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!
Tessa says
Yay! I love to hear that. I’m so glad! Thank you, Carrie!
Lori says
Just a question: If you freeze the rolls, do you let them thaw out before baking? Thanks, can’t wait to make these.