Gluten Free Pistachio Cookies
Cookies are always a crowd pleaser, especially those that veer off the traditional grid. These gluten free oatmeal, butterscotch and pistachio cookies are a mashup perfect for summer. The savorieness of the butterscotch is beautifully complimented by the bright pistachios and slight sweetness of the oatmeal and brown sugar base of the cookie. Perfect to share or keep for yourself.
Time 12- 14 mins, Makes 12- 14 large cookies
Cooking Temp: 350 degrees
Ingredients:
8 T softened butter
¼ c brown sugar
¼ c granulated sugar
1 t vanilla extract
1 t nutmeg
½ t salt
1 t white vinegar
1 egg
½ t baking soda
¾ c gluten free flour
1 ¼ c quick oats
½ c butterscotch baking chips
½ c pistachio pieces
Steps:
- Preheat oven and prepare two cookies sheets with non stick oil or parchment paper.
- In a bowl of a stand mixer fitted with a paddle, or in a large glass bowl, cream together the butter, brown sugar, vanilla extract, nutmeg, salt and vinegar until blended . ( 1 min)
- Add the egg until smooth.
- Incorporate the flour and baking soda, scraping the sides of the bowl once mid-way through.
- Pro- Tip: To ensure that some of the butterscotch and pistachios remain on top of the cookie toss them in a little gluten free flour, this prevents the mix-in from sinking
- Fold in the quick oats, butterscotch and pistachio pieces, Be sure that the folded ingredients gets fully covered so everything is well incorporated.
- Drop dough in balls, one rounded tablespoon, 2” apart, then bake.
- Remove from the oven, and place the cookies on a cooking rack directly after removal from the oven.
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-Patience
2 Comments
Carrie
Pistachio is such a nice cookie surprise, and these were incredibly, buttery delicious with the combination of butterscotch and oatmeal. Thanks for the inspiring photos, too! Lovely.
Patience
Glad you enjoyed them, they are for sure my favorite cookie. And to think summer camp inspired the recipe.