Get the Recipe: Pistachio Cookies
These pistachio cookies are chewy, gooey, and chocolaty! They are naturally green. These cookies are made in one mixing bowl and do not require any dough chilling. They are so fun and festive for St. Patrick's Day, Easter, birthdays, Christmas, and more!
Ingredients
- ½ cup cold unsalted butter
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 ½ cups gluten free flour, or all-purpose flour
- ½ tsp baking soda
- 1 tbsp matcha powder
- 3 tbsp pistachios, shells removed
- ½ cup chocolate chunks
- sea salt, to garnish
Instructions
- First, preheat your oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, beat together the cold butter, sugar, and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in the egg. Stir to combine.
- Then, add in the flour, baking soda, and matcha powder. Stir until a thick dough forms.
- Fold in the shelled pistachios and chocolate chunks.
- Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
- Bake for 9 to 11 minutes, or until the edges are set but the middles still look soft.
- Finally, remove from the oven. Garnish with sea salt. Allow the cookies to cool for 15 minutes before removing to a wire rack.
Notes
- Use cold butter right from the fridge. Do not use softened or melted butter.
- Use a stand mixer or an electric hand mixer. Do not mix by hand.
- Continue beating the butter and sugars until fully creamy.
- Do not bake too long. The cookies will look soft still.
- Store any leftovers in an airtight container for up to 4 days.
- These cookies freeze and thaw well.
Calories: 275kcal, Carbohydrates: 34g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 66mg, Potassium: 95mg, Fiber: 3g, Sugar: 20g, Vitamin A: 396IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 2mg