Chocolate-Dipped Pistachio Cookies (Gluten-Free, Dairy-Free)
These chocolate-dipped pistachio cookies are made with a buttery shortbread dough, studded with crunchy pistachios, dipped in rich chocolate and sprinkled with chopped pistachios. Totally gluten-free and dairy-free too. Make sure to bake a batch of cookies for the holiday season!
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Delicious Pistachio Cookies
We’re almost in holiday season (aka cookie season)…and that means it’s time to bake all kinds of cookies!
From our favorite oatmeal cookies, to chocolate chip cookies, lemon crinkle cookies, and crunchy almond biscotti, there’s just so many cookie recipes to choose from!
And…today we’re making some very pretty and delicious buttery shortbread cookies that are dipped in chocolate and sprinkled with chopped nutty pistachios.. You’ll want to make sure they are on your cookie platter for sure!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making these gluten-free dairy-free pistachio cookies are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the pistachio cookie recipe is just a matter of mixing the dry and wet ingredients together to get the dough, then freezing the dough until firm before cutting it into round dough circles and baking. Once baked, dip the cookies in melted chocolate and sprinkle with chopped pistachios!
- Totally Gluten-Free & Dairy-Free: The best part is that this pistachio shortbread cookies recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease and gluten or lactose intolerances can enjoy these delicious cookies without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these chocolate-dipped pistachio cookies.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pistachios: I prefer buying unsalted pre-shelled pistachios so it’s more convenient, but you can also go ahead and shell your own pistachios if you prefer! Make sure the raw pistachios are well dried after soaking them and before incorporating them into the dough to avoid moisture affecting the cookie texture.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Sugar: I used white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend adding it in.
- Chocolate: I used dairy-free chocolate (dark chocolate chunks or chocolate chips will work) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.
How to Make Chocolate-Dipped Pistachio Cookies (Step by Step):
1. Soak and Dry Pistachios
Soak the whole shelled unsalted green pistachios in water for 5 minutes to hydrate them. Then, drain and dry them with paper towels. Set aside.
(TIP: Make sure the pistachios are well dried before incorporating them into the dough to avoid moisture affecting the cookie texture.).
2. Mix Butter, Sugar, Vanilla & Egg
In a large bowl, cream the unsalted dairy-free butter and sugar until you get a smooth and creamy mixture. Add the vanilla extract and egg, beating well until incorporated.
3. Add Dry Ingredients
In a medium bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), and the pinch of salt until combined.
Add the flour mixture and the hydrated pistachios to the bowl with the wet ingredients and mix well until the pistachios are well distributed and you have a homogeneous dough (the dough will be rather sticky, but that’s fine).
4. Shape Dough and Freeze
Place the dough on a piece of plastic wrap, and roll it into a cylinder shape or long log, sealing the ends well with plastic wrap. Freeze the dough for at least 2 hours or until it is firm.
(TIP: It’s important to freeze the dough until it’s firm so that the cookies hold their shape and don’t spread out too much in the oven.)
5. Preheat and Line
Towards the end of the dough-freezing time, preheat the oven to 350F and line a large baking sheet with parchment paper.
6. Cut Dough into Slices
Once the dough is firm, remove it from the freezer and discard the plastic wrap. Using a sharp knife, cut the dough into ½-inch thick slices.
7. Bake Until Golden
Place the dough slices on the prepared parchment-lined cookie sheet, leaving 1-2 inches between the dough slices to prevent them from sticking together while baking.
Bake the cookies for 12 minutes or until the edges are lightly golden brown.
8. Cool Completely
Let the baked shortbread cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely at room temperature.
(TIP: It’s important for the cookies to be totally cool before dipping them in the melted chocolate so the chocolate sets easily.)
9. Decorate Cookies
When the cookies are fully cooled, melt 1 cup of dairy-free chocolate in the microwave or melt it in the double boiler.
Dip half of each cookie in the melted chocolate and sprinkle chopped pistachios over the melted chocolate coating before the chocolate sets. Repeat for all the cookies.
(TIP: Sprinkling chopped pistachios over the chocolate is optional, but I highly recommend it for extra pistachio flavor.)
10. Enjoy
Serve the cookies and enjoy!
Dish by Dish Tips/Tricks:
- Use Other Nuts: If you wish, you can swap out the pistachios for other unsalted nuts (such as almonds, macadamias, walnuts, etc.).
- Optional Add-Ins: Feel free to add in lemon zest, orange zest or even dried cranberries for a more festive feel.
- Make Smaller Cookies: If you wish, you can roll out the dough into a smaller but longer cylinder, so you can cut out more dough slices. You’ll end up with smaller but more cookies.
- Storing: To store these pistachio shortbread cookies, place them in an airtight container and store at room temperature for up to 5 days.
Other Gluten-Free Christmas Cookies to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Chocolate-Dipped Pistachio Cookies (Gluten-Free, Dairy-Free)
- Total Time: 2 hours 57 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These chocolate-dipped pistachio cookies are made with a buttery shortbread dough, studded with crunchy pistachios, dipped in rich chocolate and sprinkled with chopped pistachios. Totally gluten-free and dairy-free too. Make sure to bake a batch for the holiday season!
Ingredients
- 1 cup shelled unsalted pistachios
- 1/2 cup unsalted dairy-free butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup dairy-free chocolate, melted
- 1/2 cup chopped pistachios, for decoration
Instructions
- Soak and Dry Pistachios: Soak the whole shelled unsalted pistachios in water for 5 minutes to hydrate them. Then, drain and dry them with paper towels. Set aside. (TIP: Make sure the pistachios are well dried before incorporating them into the dough to avoid moisture affecting the cookie texture.).
- Mix Butter, Sugar, Vanilla & Egg: In a large bowl, cream the unsalted dairy-free butter and sugar until you get a smooth and creamy mixture. Add the vanilla extract and egg, beating well until incorporated.
- Add Dry Ingredients: In a medium bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), and the pinch of salt until combined. Add the flour mixture and the hydrated pistachios to the bowl with the wet ingredients and mix well until the pistachios are well distributed and you have a homogeneous dough (the dough will be rather sticky, but that’s fine).
- Shape Dough and Freeze: Place the dough on a sheet of plastic wrap, and roll it into a cylinder shape, sealing the ends well with plastic wrap. Freeze the dough for at least 2 hours or until it is firm. (It’s important to freeze the dough until it’s firm so that the cookies hold their shape and don’t spread out too much in the oven.)
- Preheat and Line: Towards the end of the dough-freezing time, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Cut Dough into Slices: Once the dough is firm, remove it from the freezer and discard the plastic wrap. Using a sharp knife, cut the dough into ½-inch thick slices.
- Bake: Place the dough slices on the prepared parchment-lined baking sheet, leaving 1-2 inches between the dough slices to prevent them from sticking together while baking. Bake the cookies for 12 minutes or until the edges are lightly golden brown.
- Cool Completely: Let the baked cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (It’s important for the cookies to be totally cool before dipping them in the melted chocolate so the chocolate sets easily.)
- Decorate Cookies: When the cookies are fully cooled, melt 1 cup of dairy-free chocolate in the microwave or the double boiler. Dip half of each cookie in the melted chocolate and sprinkle chopped pistachios over the melted chocolate portion. Repeat for all the cookies.
Notes
Pistachios: I prefer buying unsalted pre-shelled pistachios so it’s more convenient, but you can also go ahead and shell your own pistachios if you prefer! Make sure the pistachios are well dried after soaking them and before incorporating them into the dough to avoid moisture affecting the cookie texture.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Sugar: I used white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend adding it in.
Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.
- Prep Time: 25 mins
- Freezing + Decorating Time: 2 hours 20 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
These chocolate dipped Pistachio cookies are super yummy and they are so easy to make.
Good idea to make a large batch of these cookies to be enjoyed with friends for afternoon tea.
Thank you Felicia 🙂
YAY! Happy baking!!