Pistachio and White Chocolate Cookies (Gluten free and dairy free)
My pistachio and white chocolate cookies are full of chopped pistachios and dairy free white chocolate buttons, filled with a creamy pistachio filling. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which dairy free white chocolate do you use in the cookies?
Any dairy free white chocolate will work. I prefer to use Free From White Chocolate Buttons which I usually pick up from Asda, Tesco or Sainsburys.
Which dairy free pistachio cream do you use for the filling?
I use the Rhythm 108 Pistachio Spread which you can order online or purchase in Waitrose. It’s gluten free and vegan!
How long will these cookies last?
These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Pistachio and White Chocolate Cookies
Ingredients
- 140 g dairy free butter block (See FAQs)
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 270 g gluten free plain flour
- 1/4 teaspoon xanthan gum (Omit if you flour blend already contains this)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g dairy free white chocolate buttons (See FAQs)
- 100 g pistachios (chopped)
- 10 teaspoons dairy free pistachio spread (See FAQs)
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the dairy free white chocolate buttons and the chopped pistachios. Place into the fridge for at-least an hour to chill.
- Whilst the dough chills spoon 10 individual tablespoons (in circular shapes) of pistachio spread onto a tray topped with baking paper. Place in the freezer to set.
- Preheat your oven to 180°C and line 3 large baking trays with baking paper.
- Take your dough out of the fridge and the pistachio spread out of the freezer. The dough should be cold and the pistachio spread should be frozen. Take around 75/80g of cookie dough per cookie and flatten in your hands. Place the frozen circular pistachio spread in the middle of the cookie and wrap the cookie dough around the outside (so the spread is in the middle).
- Continue to do for all 10 cookies. Place the cookies on your baking trays (they will spread so only place 3 or 4 cookies on each sheet). Bake in the oven for around 14 minutes. They will continue to cook and firm up once they are out the oven and cool.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice