A delicious gluten-free shortbread cookie filled with pistachio, and dark chocolate, then dipped for more chocolate goodness.
I love a good shortbread cookie and these gluten-free dark chocolate pistachio shortbread cookies are delicious. A tender shortbread with chocolate and I’m in. Of course, these Gluten-Free Toffee Walnut Chocolate Chip Cookies are also on my new favorite cookie list.
Ingredients
Butter – You will use unsalted butter
Brown Sugar – Light brown sugar
Vanilla Extract – For flavor
Flour – Use gluten-free flour, I used Cup 4 Cup, you can also use regular all-purpose flour if you are not gluten-free.
Salt – Kosher salt, however, regular table salt will work just reduce the amount by 1/2
Dark Chocolate – Use a dark chocolate bar that’s 70% this recipe used the Lindt chocolate bar
Pistachio – Salted and roasted pistachios
Chocolate Chips – Semi-sweet chocolate chips for dipping the cookies in
Shortening – To help smooth out the chocolate chips and give it a nice texture.
Sea Salt Flakes (Optional) – To sprinkle over the dipped chocolate cookie.
Instructions
Chop the chocolate bar into small pieces and slivers and set aside.
Chop the pistachios into small pieces and set aside
In a stand mixer with a paddle attachment, cream the butter, brown sugar, and vanilla extract until just blended about 1 minute.
Add the flour and the kosher salt and mix until it is almost well blended.
Stir in the chopped chocolate and pistachios until it’s all combined.
Remove the dough from the bowl and form it into a 2-inch thick log. Then cut it in half and wrap each half in plastic wrap.
Refrigerate for at least 1 hour.
Pre-heat the oven to 325°F and line a baking sheet with parchment paper.
Cut the log into slices (I like to use a serrated knife) and place them onto the baking sheet. They will not spread much but leave a little bit of room.
Bake one sheet at a time in the middle of the oven for 12-14 minutes until lightly brown on the bottom.
Cool the cookies slightly on the baking sheet then remove them to a cooling rack.
Make The Chocolate Dip
Add the chocolate chips and the shortening to a small microwaveable bowl. Microwave on high for 30 seconds, stir and continue microwave in small time increments until the chocolate is melted and smooth.
Dip half of each cookie into the chocolate mixture. Then immediately dip again. Place them onto parchment paper and sprinkle the chocolate with sea salt flakes if desired. Let the chocolate set.
Recipe Tips
- Once the dough is rolled into a log, cut the log in half for easier managing and wrap each one individually.
- Use a serrated knife to cut through the dough more easily
Storage
- Store cookies covered in a sealed container up to 3 days.
- You can freeze each log up to a month, thaw slightly then cut and bake.
This recipe is slightly adapted from Zoë François.
Gluten-Free Dark Chocolate Pistachio Shortbread Cookies
Ingredients
- 1 cup Butter, unsalted at room temperature
- 3/4 cup Brown sugar, light lightly pack it into the cup
- 1 tsp Vanilla Extract
- 2 1/4 cup Gluten-free Flour can sub in regular flour
- 1/2 tsp Kosher Salt
- 1 cup Dark Chocolate 70% I used a Lindt 70% dark chocolate bar cut into slivers
- 1 cup Pistachios, roasted and salted chopped into small pieces
For Dipping The Cookie
- 2 cup Semi-Sweet Chocolate Chips
- 4 tsp Shortening
Instructions
- Chop the chocolate bar into small pieces and slivers and set aside.
- Chop the pistachios into small pieces and set aside
- In a stand mixer with a paddle attachment, cream the butter, brown sugar, and vanilla extract until just blended about 1 minute.
- Add the flour and the kosher salt and mix until it is almost well blended.
- Stir in the the chopped chocolate and pistachios until it's all combined.
- Remove the dough from the bowl and form it into a 2-inch thick log. Then cut it in half and wrap each half in plastic wrap.
- Refrigerate for at least 1 hour.
- Pre-heat the oven to 325°F and line a baking sheet with parchment paper.
- Cut the log into slices (I like to use a serrated knife) and place them onto the baking sheet. They will not spread much but leave a little bit of room.
- Bake one sheet at a time in the middle of the oven for 12-14 minutes until lightly brown on the bottom.
- Cool the cookies slightly on the baking sheet then remove them to a cooling rack.
Make The Chocolate Dip
- Add the chocolate chips and the shortening to a small microwaveable bowl. Microwave on high for 30 seconds, stir and continue microwave in small time increments until the chocolate is melted and smooth.
- Dip half of each cookie into the chocolate mixture. Then immediately dip again. Place them onto parchment paper and sprinkle the chocolate with sea salt flakes if desired. Let the chocolate set.
