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.

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