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.

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

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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.

Course Dessert

Cuisine American

Keyword pistachio, pistachio cookies, quinoa flour

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 24 cookies

Calories 142 kcal

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

1. Pour quinoa flour into a medium skillet and roast on low heat. Stir for 10-15 minutes taste flour to check bitterness.
2. Then place quinoa flour in a medium size bowl to cool.
3. Whisk coconut flour, salt, and baking soda into quinoa flour and set aside.
4. In bowl of stand mixer combine coconut sugar, vanilla, maple syrup, egg and egg yolk. Using whisk attachment on medium blend until smooth.
5. Switch to paddle attachment and add flour mixture to egg mixture.
6. Mix until reach cookie dough consistency.
7. Fold in 1/2 cup chopped pistachios.
8. Spoon out 1.5 tbsp of cookie dough and roll into 2 inch ball with hands.
9. Place ball onto a lined cookie sheet and shape into a flatter round shape.
10. Repeat with remaining dough placing cookies 2 inches apart.
11. Bake at 350 F for 12-15 min or until lightly browning on edges.
12. 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.
13. Cool for 10 minutes before dipping in chocolate.

Topping

1. Pour white chocolate morsels into microwavable safe bowl.
2. Cook for 30 seconds, stir and then an additional 30 seconds, then stir again. (all you need to do for quick melted dip)
3. 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.
4. Dip each cookie halfway into melted white chocolate and place onto serving tray.
5. Sprinkle chopped pistachios and cranberries onto white chocolate.
6. 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.