- Moy's Gluten Free Kitchen
Chocolate Chip Cookies with Pistachios
Updated: Nov 4, 2019
(makes 10 – 12 small cookies)

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).