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Gluten Free Vegan Pistachio Cookies

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Have you been looking for a cookie recipe your family and friends will never know are vegan and gluten-free?  If so, this is the one!  Let’s get real, most gluten-free cookies have a funky taste and texture, nothing close to what we remember eating as kids…until now!  My Gluten Free Vegan Pistachio Cookies combine a creamy homemade pistachio butter with three of my favorite cookie ingredients: Eden Foods Montmorency Tart Cherries, Enjoy Life semi-sweet Mega Chunks and Let’s Do…Organic unsweetened shredded coconut.  Yep, these deliciously chewy cookies will win hearts at your Christmas Cookie Exchange this year.

Gluten Free Vegan Pistachio Cookies

Gluten Free Vegan Pistachio Christmas Cookies

 

Traditional Cookie Making Fun:

  • Get your family involved by shelling the pistachios.  Have the kids (or in my case – adults) make the Pistachio Coconut butter used in this recipe.
  • Throw on your favorite Christmas tunes.
  • Make the cookie dough – hoping it doesn’t get eaten before going in the oven. 
  • Bake your cookies.
  • Make spiced vegan hot chocolate or chai tea with homemade almond milk.
  • Dip and eat!
Gluten Free Vegan Pistachio Cookies

Enjoy Life Chocolate Chunks, Pistachios, Dried Montmorency Tart Cherries

Gluten Free Vegan Pistachio Cookies

Gluten Free Vegan Pistachio Cookies
Yields 24
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Homemade Pistachio Butter
  1. 1 cup dry-roasted and unsalted pistachios, shelled
  2. 3 tablespoons coconut oil
Cookie Dough
  1. 3/4 cup oat flour (buzz your gluten-free oats in your blender, food processor or coffee grinder)
  2. 1/3 cup brown rice flour
  3. 2 tablespoons tapioca starch
  4. 1 tablespoon ground golden flax seeds (flax meal)
  5. 2 tablespoon unsweetened shredded coconut
  6. 3/4 teaspoon baking soda
  7. 1/4 teaspoon sea salt
  8. 1/4 cup chopped pistachios
  9. 3/4 cup homemade (see above) pistachio butter
  10. 1/4 cup maple syrup
  11. 1/2 cup coconut palm sugar
  12. 1 teaspoon vanilla
  13. 1/2 cup Eden Foods Dried Montmorency Tart Cherries, Chopped
  14. 1/4 cup Enjoy Life Chocolate Chunks, chopped (Note: I find these chocolate chunks a bit large for this recipe and typically chop the chunks in half or quarters)
Instructions
  1. Preheat oven to 350 degrees F.
Homemade Pistachio Coconut Butter
  1. Add 1 cup of dry-roasted, unsalted and shelled pistachios to your food processor or high-speed blender. Begin pulsing and blending until a moist ball begins to form. This should have the consistency of a chunky nut butter.
  2. Add 3 tablespoons coconut oil and a pinch of sea salt, continue blending until the oil and the nut butter come together.
  3. You should end up with about 3/4 cup of pistachio coconut butter.
Cookies
  1. Combine dry ingredients: oat flour, brown rice flour, tapioca starch, ground golden flax seeds, unsweetened shredded coconut, baking soda, sea salt and 1/4 cup chopped pistachios.
  2. Whisk until well combined.
  3. Combined wet ingredients: 3/4 cup homemade pistachio coconut butter, maple syrup, coconut palm sugar (I know, this isn't "wet") and vanilla.
  4. Stir until well combined.
  5. In a large mixing bowl, combine dry ingredients, wet ingredients, chopped cherries and chopped chocolate chunks. Mix with a large spoon until well combined.
  6. Using a tablespoon, scoop out dough and form into balls. Place each ball on a parchment lined baking sheet and flatten slightly.
  7. Bake 12-14 minutes.
  8. Remove from oven and let cool.
  9. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/