Pistachio White Chocolate Chip Cookies
A delicious soft cookie, with chewy and colorful pistachio bits and of course little melty white chocolate chips to seal the deal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Cookie Base
- 4 tbsp white rice flour
- 2 tbsp creamy cashew butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
Fold Ins
- 2 tbsp chopped pistachios
- 2 tbsp vegan white chocolate chips
Instructions
- Preheat oven to 375F. Line a small cookie sheet with parchment paper and set aside.
- Process all cookie base ingredients into a uniform mixture (using a small food processor). The consistency should be relatively moist, but you should be able to handle the dough between a little without it being too too sticky (some stickiness is ok, you just want to be able to handle the cookies a little while shaping). The mixture should look something like this at this stage:
Add in the fold ins and process again very briefly just to incorporate them in lightly.- Use a 1 tbsp cookie scoop with a release trigger (or just carefully spoon out some of the mixture with a spoon and lightly shape into a ball with your hands) to scoop up some of the mixture onto the cookie sheet. Flatten gently with your hands and round off the edges of the cookie a little to form a flat round shape and to press back in any little renegade chips or pistachio bits that decided to fall away at this stage. Repeat with the rest of the dough (you should get 6 cookies).
- Bake in a pre-heated oven for 8 minutes, or until the edges become golden. Cool on a wire rack for about 10 minutes, then enjoy!