When I thought about the recipes I wanted to make for this Christmas cookie series, I had a few goals. One of them was that I really wanted to come up with a butter cookie recipe that was super delicious, and also held up well, despite being gluten free and vegan.
And…I think I did it! These cookies are so, so, so good. Darryl said, “Best cookies, ever!” They are buttery, but not crumbly, and rich, but not too rich. The pistachios are a nice surprise. They are delicious on their own, and they are delicious with the chocolate and pistachios on top. I baked half the dough on Saturday, and I saved half and put it in the freezer. So that means I’ll be making a batch of these again very soon!
Gluten Free Butter Cookies with Pistachios
- 1 cup vegan buttery spread softened
- 1 and 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 cups gluten free flour blend
- 1/2 cup unsalted pistachios finely ground
- 1/2 cup unsalted pistachios coarsely ground
- 1/4 teaspoon salt
- 1 cup of dairy free chocolate chips
Preheat oven to 350°. Grind a half cup of pistachios in the food processor until very fine, and set aside. Grind the other half cup until coarse and set aside.
Beat vegan butter and sugar with an electric mixer until fluffy. Add the applesauce, mix until combined.
Combine gluten free flour, finely ground pistachios, and salt and add to the wet ingredients a little at a time until incorporated.
Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
Place 1 portion of dough on a lightly floured surface, and roll to 1/4-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin thoroughly help make it easier. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
Bake at 350° for 10 minutes for 2 inch cookies. (Keep an eye on them, the edges should be lightly golden brown. Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks to cool completely.
Melt the chocolate chips in a glass bowl in the microwave. I start with one minute, stir, and then do 15 second increments until they are melted and smooth.
Spread the melted chocolate over half of each cookie, and then dip in the coarsely ground pistachios. Set on waxed paper to cool and let the chocolate firm up.
Update: I did freeze half of these and then bake them on Christmas Eve. They baked up very nicely, and still tasted great!
Latest posts by Kelly Roenicke (see all)
- Tasty Delicata Squash Taco Boats. - September 18, 2017
- Grain Free Coconut Porridge. - September 13, 2017
- Gluten Free Banana Cake with Decadent Chocolate Buttercream. - August 31, 2017