Chocolate Pistachio Cookies (Walang Gluten, Walang Itlog, Walang Gatas)

mga ito Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Cookie na may Tsokolate na Pistachio

mga ito Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Prep Time: 10 minuto min

Magluto Oras: 12 minuto min

Kabuuang Oras: 22 minuto min

Kurso: Meryenda

Cuisine: Amerikano

Servings: 10 cookies

Mga Calorie: 265.1 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 tasa Flour ng Almond - (tala 1)
• ▢ ⅓ tasa Mga almasiga - unsalted, finely chopped or pulsed into a ground texture – set aside 1 tablespoon to decorate (note 2)
• ▢ ¼ tasa Unsweetened kakaw pulbos
• ▢ ½ kutsarita Baking soda
• ▢ ¼ kutsarita Asin - optional (note 3)
• ▢ ⅓ tasa Maple syrup - (tala 4)
• ▢ ¼ tasa Banayad na Lasa ng Langis ng Oliba - (tala 5)
• ▢ 1 kutsara Malamig na tubig - (tala 6)
• ▢ 1 kutsarita Vanilla Extract - opsyonal
• ▢ ¼ kutsarita Katas ng almond - (tala 7)
• ▢ ⅓ tasa Mga Dark Chocolate Chips na Walang Gatas

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang cookie sheet at lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
• Place the pistachios in a food processor and blend until they form a fine powder. Or, place them on a chopping board and chop, but this takes a good 2-3 minutes, as you must chop them super finely to prevent the cookie dough from being fragile.
• In a large mixing bowl, stir almond flour, finely chopped pistachios, cocoa powder, baking soda, and salt if used. Whisk to evenly combine.
• Add maple syrup, oil, water, vanilla extract, almond extract, if used, and chocolate chips.
• Stir with a rubber spatula until it starts to look crumbly, then lightly oil your hands and squeeze the ingredients together to form a soft, sticky dough. If too dry, add a little more water. It should form a dough ball.
• Grab 1 1/2 tablespoons of dough, roll it into a ball, place it on the baking sheet, and repeat, leaving an inch of space between the dough balls. They expand a bit in the oven. Gently flatten the top of the cookie dough ball using the palm of your hand. It should form a 1/3-inch thick cookie (1 cm).
• Bake the cookies in the center rack of the oven for 12-14 minutes at 350°F (180°C) until dry on top and darker on the edges.
• Let them cool down for 15 minutes on the cookie sheet, without touching them at all. They firm up as they cool down. Then slide a spatula under each cookie, and let them cool down on a wire rack for 1 hour.

Mga Tala

Tandaan 1: I am using ultra-fine almond flour with a light golden color, which makes the best moist cookies. You can use almond meal, but the cookies will be drier. Cashew flour and hazelnut flour work too. You can’t use flour or oat flour. For a nut-free version, use sesame seed flour.

Tandaan 2: Unsalted. Make sure the pistachios are finely ground or chopped. If you have big pieces, the cookie dough will be fragile and fall apart.

Tandaan 3: This enhances the cocoa flavor, but you can skip it if you watch your sodium intake.

Tandaan 4: Or agave syrup, coconut nectar, Yacon syrup.

Tandaan 5O anumang mantika na mababa ang lasa na gusto mo.

Tandaan 6: Water brings the cookie dough together.

Tandaan 7: Only if you like the light bitter taste of it.

ImbakanItabi ang mga cookies sa temperatura ng kuwarto nang hanggang 4 na araw sa isang lalagyang hindi papasukan ng hangin. Maaari mong i-freeze ang mga cookies sa mga Ziploc bag at lasawin ang mga ito sa temperatura ng kuwarto isang araw bago ito.

Mode ng Oven: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1cookie | Mga Calorie: 265.1kcal | Carbohydrates: 17.8g | Protina: 6.5g | Taba: 20.5g | Saturated fat: 3.7g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 5g | Sosa: 120.9mg | Potassium: 137.6mg | Hibla: 3.8g | Asukal: 9.7g | Vitamin A: 17.6IU | Bitamina B12: 0.02Pg | Bitamina C: 0.3mg | Calcium: 84.1mg | Iron: 1.4mg | magnesiyo: 20.2mg | Posporus: 43.5mg | Zinc: 0.5mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Flour ng Almond – This creates the base of the cookie and provides a moist, tender crumb without gluten. Cashew flour or hazelnut flour are great options that keep the texture similar.
• Mga almasiga – These add the signature crunch and nutty flavor to the recipe. You can swap them for hazelnuts or pecans if you want a different flavor profile, but pistachios look the best against the dark cocoa.
• Unsweetened kakaw pulbos – This brings the deep chocolate flavor. Cacao powder or Dutch-processed cocoa powder work perfectly as well.
• Baking soda – This helps the cookies rise slightly and softens the texture.
• Asin – It balances the sweetness and makes the cocoa flavor pop.
• Maple syrup – This acts as the sweetener and the sticky binder that holds the gluten-free flour together. Agave syrup or coconut nectar are excellent liquid sweetener alternatives.
• Banayad na Lasa ng Langis ng Oliba – This adds necessary moisture and healthy fats. Melted coconut oil or avocado oil are suitable swaps if you want a neutral taste.
• Malamig na tubig – This hydrates the almond flour just enough to bring the dough into a ball.
• Vanilla Extract – This rounds out the flavors and adds sweetness.
• Katas ng almond – This intensifies the nutty flavor profile. You can skip it if you prefer a stronger chocolate focus.
• Mga Dark Chocolate Chips na Walang Gatas – These add melting pockets of chocolate. Chopped dairy-free chocolate bars or even cacao nibs are fun options to vary the texture.

How to Make Chocolate Pistachio Cookies (In Pictures)

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cookie.

• Finely chop the pistachios – Make sure you chop the pistachios very finely, otherwise, the dough will be fragile. I recommend using a food processor to pulse them into a fine crumb; it is faster and creates the perfect ground texture.
• Vary the chocolate – If you prefer a less sweet cookie, you can skip the chocolate chips or use finely chopped 85% dark chocolate. Dairy-free white chocolate chips also work well if you want a different look.
• Enhance the flavor – Adding salt to the dough is crucial as it really helps to bring out the rich chocolate flavor.
• Check your nuts – Ensure you use unsalted pistachios to keep the flavor balanced!

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