Emily has returned with a delicious and allergy-friendly dessert recipe. These chocolate chip pistachio orange cookies are full of surprises that will tantalize your tastebuds and satisfy that sweet tooth. Enjoy!
Hello again! I am back with a delicious cookie recipe that is both gluten and dairy free. I know what you must be thinking: a cookie recipe from a nutrition major? Yes, it is true! However, these hearty, satisfying cookies are made with real, wholesome ingredients and make the perfect sweet treat. As I always say, everything in moderation!
What I love about these cookies is their perfect combination of flavors and textures. The crunch of salty, roasted pistachios compliments the smooth and rich dark chocolate, while the added brightness of orange zest takes the cookie to a whole new level. Both whole oats and oat flour yield a soft and chewy cookie with crispy, golden edges. Grab a couple bowls and whip up a batch of these tasty treats. The hardest part was waiting for the dough to chill, but I promise they are worth the wait!
Chocolate Chip Pistachio Orange Cookies
- 3/4 cup + 2 tablespoons gluten-free rolled oats
- 3/4 cup oat flour (you can buy this pre-ground or ground it yourself)
- 1/2 cup almond meal
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unrefined coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips or chopped chocolate bar
- 1/2 cup roasted and salted pistachios, roughly chopped
- 1 tablespoon orange zest
To begin, grind oats in a blender or food processor to create oat flour and place in a large bowl. Add almond meal, brown sugar, cinnamon, baking powder, chocolate chips/chopped chocolate bar, and orange zest and whisk to combine. In a small bowl, whisk together the egg, coconut oil, maple syrup, and vanilla. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until combined. The dough will be very thick. Chill the dough for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Press the dough into 1-inch balls by passing back and forth between both hands until it holds together. Place on a cookie sheet and press down each cookie slightly with a spatula or the bottom of a glass cup until about ¾ inch thick. This is a small batch of dough–it will only yield about 12-20 cookies. Bake for 10-12 minutes and let cool for at least 15 minutes before carefully transferring to a cooling rack. These cookies are very soft and fragile until set.
Adapted from Edible Perspective’s Chewy Chocolate Chip Gluten Free Cookies and Gluten Free Chocolate Chip Cookies with Pistachios