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quinoa flour pistachio cookies
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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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 142kcal
Author Jenn

Ingredients

cookie dough

  • 1 cup quinoa flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp kosher salt
  • cup coconut oil melted and cooled
  • 1 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • ½ cup chopped pistachios

Topping

  • 6.5 oz melted white chocolate morsels
  • ¼ cup chopped pistachios
  • ¼ cup chopped dried cranberries

Instructions

Cookie Dough

  • Pour quinoa flour into a medium skillet and roast on low heat. Stir for 10-15 minutes taste flour to check bitterness.
  • Then place quinoa flour in a medium size bowl to cool.
  • Whisk coconut flour, salt, and baking soda into quinoa flour and set aside.
  • In bowl of stand mixer combine coconut sugar, vanilla, maple syrup, egg and egg yolk. Using whisk attachment on medium blend until smooth.
  • Switch to paddle attachment and add flour mixture to egg mixture.
  • Mix until reach cookie dough consistency.
  • Fold in ½ cup chopped pistachios.
  • Spoon out 1.5 tbsp of cookie dough and roll into 2 inch ball with hands.
  • Place ball onto a lined cookie sheet and shape into a flatter round shape.
  • Repeat with remaining dough placing cookies 2 inches apart.
  • Bake at 350 F for 12-15 min or until lightly browning on edges.
  • 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.
  • Cool for 10 minutes before dipping in chocolate.

Topping

  • Pour white chocolate morsels into microwavable safe bowl.
  • Cook for 30 seconds, stir and then an additional 30 seconds, then stir again. (all you need to do for quick melted dip)
  • 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.
  • Dip each cookie halfway into melted white chocolate and place onto serving tray.
  • Sprinkle chopped pistachios and cranberries onto white chocolate.
  • Serve cookies immediately or allow chocolate to firm in fridge.

Notes

Store cookies in the fridge to prevent chocolate melting in a warm kitchen.

Nutrition

Calories: 142kcal