Chocolate Chip Cookies with Pistachios

(makes 10 – 12 small cookies)

Chocolate Chip Cookies with Pistachios

Ingredients

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

1 tsp baking powder

¼ tsp salt

¼ cup coconut palm sugar

1 tbsp coconut oil

¼ cup coconut milk

¼ tsp vanilla extract

2 tbsp crushed pistachios

1 oz chocolate chips

Notes

You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix

The coconut palm sugar gives the cookies a nice brown colour and adds a “caramelly” taste to the cookies. You can use regular brown sugar instead

You can sub the pistachios with any other nut. You can also add more if you wish just adjust the liquid accordingly

Directions

Line a baking sheet with parchment paper

In a mixing bowl add the dry ingredients and stir to combine. Leave out the pistachios and the chocolate chip

Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed. Fold in the pistachios and chocolate chips

Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping

With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness

Chill the tray of cookies in the refrigerator for 20-30 minutes

While the tray is in the refrigerator, preheat the oven to 425F

When ready, bake for 8-10 mins until the tops are lightly browned or until the cookies are set

Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days (if your kitchen is hot and humid, store in the refrigerator).