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.