Gluten free butter cookies with pistachios are rich, delicious, and perfect for your holiday party! The crisp butter cookie plus rich chocolate and nuts make these irresistible!
When I thought about the recipes I wanted to make this Christmas season, 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 gluten free butter 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.
These gluten free butter cookies are delicious on their own, and also tasty 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!
If you can’t do nuts, I would recommend using ground sunflower seeds or ground pumpkin seeds instead. They will still give this recipe a bit of texture and nutty flavor.
Can you freeze butter cookie dough?
Yes, this dough freezes very well. I did freeze half of this gluten free butter cookie dough and then baked them on Christmas Eve. They baked up very nicely, and still tasted great! Just form the dough into a log, wrap in plastic wrap and foil, then freeze. When you’re ready, slice and bake the cookies.
What type of gluten free flour will work for cookies?
A good gluten free flour blend is a great choice for cookie baking. There are blends by Enjoy Life, Namaste Foods, and other brands. I prefer to make my own mix – find my recipe here.
These gluten free butter cookies are easily customized! Try:
- dipping in chocolate and crushed candy canes
- using finely shredded coconut instead of pistachios
- using finely ground seeds rather than nuts
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Gluten Free Butter Cookies with Pistachios
- Preheat oven to 350 degrees. 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 ¼-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. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
- Bake at 350 degrees 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.