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.
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
They will stay good for about a week unrefrigerated. You can store them in the fridge for longer.