Brown Butter Chocolate Pistachio Cookies
If you’re looking for a fun and different cookie recipe to enjoy, then look no more! These brown butter chocolate pistachio cookies are a delightful treat, and have the perfect flavor combo! They are gluten free and refined sugar free and they can also be made vegan. The brown butter and pistachio butter in these cookies gives them such a delicious nutty flavor that is very unique! These cookies are very special and so much fun to make especially around the holidays.
What you will need
GF Baking Flour – I love using the baking flour by Bob’s Red Mill.
Almond Flour – Combing the gluten free flour blend with some almond flour really helps the texture of these cookies stay moist and chewy.
Pistachio Butter – To give these cookies a delicious nutty authentic pistachio flavor is by using some pistachio butter. It makes the texture soft as well.
Maple Syrup – Using maple syrup gives the cookies a ncie sweetness and keeps the texture of the cookies more chewy and soft.
Coconut Sugar – We will also use some coconut sugar to sweeten the cookies which gives them a slight brown sugar flavor as well.
Butter – You can use grass fed butter or to make these cookies vegan you can use a plant based butter.
Almond Extract – This is what gives the cookies an amaretto like flavor which pairs so well with the pistachio flavor!
Baking Soda – This is what makes the cookie rise when baking.
Baking Powder – This makes the texture of the cookies airy while baking.
Egg Replacer – You can use either flax eggs or an egg replacer like this one here.
Chocolate – You definitely don’t want to skip out of the chocolate drizzle on these cookies!
Pistachios – This nut is popular during the holidays! It has always been one of my favorites, and they pair so well with these cookies. Pistachios are also rich in fiber, protein, and essential vitamins and minerals.
How to make the brown butter chocolate pistachio cookies
First, you will brown the butter in a small sauce pan. Cut the butter into smaller pieces and add to the sauce pan over medium heat. Stir frequently and bring the butter to a simmer. When the butter starts getting frothy bubbles it should be done and the melted butter should have a golden brown color with bits at the bottom of the pan. Strain the butter and then set aside to cool down.
Next, in a bowl add the gf baking flour, almond flour, coconut sugar, xanthan gum, baking soda, and baking powder. whisk well so the are are no lumps. Then, in a separate bowl, add the browned butter, pistachio butter, maple syrup, almond extract, egg replacer, and vanilla extract. Whisk all the ingredient well. Combine the wet and dry ingredients and mix until a cookie dough consistency forms. place the cookie dough covered in the fridge for 1 hour.
Once the cookies dough has chilled, take it out of the fridge and scoop out about 14 one inch balls. Flatten out the cookie dough ball to about 1/2 an inch thick. Space out the cookie dough balls about 2 inches apart on a parchment paper lined sheet pan. Bake them for 10 minutes at 350 degrees. Once the cookies are done baking set aside to cool down completely on a cooling rack.
Lastly, melt the chocolate chips and then drizzle chocolate over top of the cookies. Top the cookies with the chopped pistachios and a little flaky sea salt if you’d like and enjoy! Store in an air tight container and enjoy within 1 week.
Other recipes you will enjoy
Pomegranate Pistachio Chocolate Cups
Honey Pistachio Smoked Salmon Sweet Potato Bites
Christmas Tree Sugar Cookie Fudge
Brown Butter Chocolate Pistachio Cookies
Equipment
- Mixing bowls
- small sauce pan
- Sheet pan
- Parchment paper
Ingredients
- 1 cup plus 3 tbsp Gf baking flour
- 1/2 cup almond flour
- 1/2 cup honey or maple syrup
- 1/2 cup coconut sugar
- 1/2 cup grass fed or vegan butter
- 2 flax eggs or egg replacer
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp almond extract
- 1 tsp vanilla extract
- 1/3 cup chopped pistachios
- 1/4 cup chocolate chips(melted)
Instructions
- First you will brown the butter in a small sauce pan. Cut the butter into smaller pieces and add to the sauce pan over medium heat. Stir frequently and bring the butter to a simmer.
- When the butter starts getting frothy bubbles it should be done and the melted butter should have a golden brown color with bits at the bottom of the pan. Strain the butter and then set aside to cool down.
- In a bowl add the gf baking flour, almond flour, coconut sugar, xanthan gum, baking soda, and baking powder. whisk well so the are are no lumps.
- In a separate bowl, add the browned butter, pistachio butter, maple syrup, almond extract, egg replacer, and vanilla extract. Whisk all the ingredient well.
- Combine the wet and dry ingredients and mix until a cookie dough consistency forms. place the cookie dough covered in the fridge for 1 hour.
- Once the cookies dough has chilled, take it out of the fridge and scoop out about 14 one inch balls. Flatten out the cookie dough ball to about 1/2 an inch thick.
- Space out the cookie dough balls about 2 inches apart on a parchment paper lined sheet pan. Bake them for 10 minutes at 350 degrees.
- Once the cookies are done baking set aside to cool down completely on a cooling rack.
- Melt the chocolate chips and then drizzle chocolate over top of the cookies.
- Top the cookies with the chopped pistachios and a little flaky sea salt if you'd like and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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