Recipe for Pistachio Quinoa Flour Cookies, a gluten free soft cookie dipped in white chocolate. Sprinkle some chopped dried cranberries and a little pistachios on the chocolate to jazz up your flavor. Store in the fridge for a week of freshness or wrap individually in air tight plastic wrap for 2 months.
Do you ever open your pantry door and just stare at all the ingredients wondering what to make?! Well, sometimes I find myself pondering on what to do with that half bag of chocolate or almost empty container of nuts. Instead of waiting around to use them for one recipe I decided to combine them all for a cookie topping. White chocolate pairs well with pistachio and the cranberry pieces help lighten the overall richness.
Combining Quinoa and Coconut Flours with coconut sugar creates a sweet and nutty character. Although they are not overly sweet, its just enough to satisfy your craving. Especially if you love soft cookies that are perfect for dipping in milk. I mean any cookie is fine by me, but I’ve never been fond of the super crunchy ones.
Topping Tips:
- Let cookies cool before adding topping.
- Play around with your white chocolate..dunk it, smear it, drizzle it, anyway you choose!
- Mix cranberries into the batter and top with pistachios instead.
- Keep cookies in cool dry place to help chocolate set.
Flour and Sugar Info
Quinoa Flour
- Naturally Gluten Free
- Made from ground whole grain Quinoa
- High in Protein
- Great source of Potassium
- Nutty Flavor, sometimes bitter
- Great for baking cookies, muffins, and breads
- Quinoa flour for this recipe is Bob’s Red Mill
Coconut Flour
- Gluten Free
- Made from naturally sweet ground coconut meat.
- High in Fat and Fibre
- Highly Absorbant
- Should be used in a combination of other flours.
- Usually need to add additional liquids such as eggs, almond milk, or coconut oil to keep from having a dry batter consistency.
- Coconut Flour for this recipe is Bob’s Red Mill
Coconut Sugar
- Organic Coconut Palm Sugar
- Produced from the sap of the flower bud stem of the coconut palm tree.
- Lower glycemic index than regular sugar.
- Less sweet and has a molasses flavor.
- Good for digestion, helps restore beneficial bacteria.
- Can be used to substitute 1 to 1 for regular sugar in most recipes.
- Coconut Sugar for this recipe is Wholesome

Pistachio Quinoa Flour Cookies
Recipe for Pistachio Quinoa Flour Cookies, a gluten free soft cookie dipped in white chocolate. Sprinkle some chopped dried cranberries and a little pistachios on the chocolate to jazz up your flavor. Store in the fridge for a week of freshness or wrap individually in air tight plastic wrap for 2 months.
Ingredients
cookie dough
- 1 cup quinoa flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2/3 cup coconut oil melted and cooled
- 1 cup coconut sugar
- 1 tbsp maple syrup
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1/2 cup chopped pistachios
Topping
- 6.5 oz melted white chocolate morsels
- 1/4 cup chopped pistachios
- 1/4 cup chopped dried cranberries
Instructions
Cookie Dough
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Pour quinoa flour into a medium skillet and roast on low heat. Stir for 10-15 minutes taste flour to check bitterness.
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Then place quinoa flour in a medium size bowl to cool.
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Whisk coconut flour, salt, and baking soda into quinoa flour and set aside.
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In bowl of stand mixer combine coconut sugar, vanilla, maple syrup, egg and egg yolk. Using whisk attachment on medium blend until smooth.
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Switch to paddle attachment and add flour mixture to egg mixture.
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Mix until reach cookie dough consistency.
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Fold in 1/2 cup chopped pistachios.
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Spoon out 1.5 tbsp of cookie dough and roll into 2 inch ball with hands.
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Place ball onto a lined cookie sheet and shape into a flatter round shape.
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Repeat with remaining dough placing cookies 2 inches apart.
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Bake at 350 F for 12-15 min or until lightly browning on edges.
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Cookies are a soft consistency, not crisp. Also, the coconut sugar and maple syrup will give cookies a darker coloring, so make sure not to burn.
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Cool for 10 minutes before dipping in chocolate.
Topping
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Pour white chocolate morsels into microwavable safe bowl.
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Cook for 30 seconds, stir and then an additional 30 seconds, then stir again. (all you need to do for quick melted dip)
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Chocolate should be melted but not boiling. If there are morsels that haven't melted keep stirring and should all turn into a chocolate dip texture.
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Dip each cookie halfway into melted white chocolate and place onto serving tray.
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Sprinkle chopped pistachios and cranberries onto white chocolate.
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Serve cookies immediately or allow chocolate to firm in fridge.
Recipe Notes
Store cookies in the fridge to prevent chocolate melting in a warm kitchen.
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