Autumn means time for cozying up with a hot drink and binge watching your favourite movies, or at least it does to me. Along with hot drinks and Harry Potter marathons I also like to munch on something. Anything from cherry tomatoes to potato chips or cookies and grapes.
I decided that instead of buying cookies I would make some of my own. First step was to determine what I had to make cookies. I knew I had chocolate chips so chocolate chip cookies was an obvious choice but I didn’t want chocolate chip cookies so while holding a jar of almonds in one hand and a jar of pistachios in the other I decided to make pistachio almond cookies.
As I started to get out the other ingredients my mind shuddered at the sight of the jar of almonds so they were put back into the pantry. No problem, instead of pistachio and almond cookies I would make just pistachio cookies. It’s funny how ones mind can suddenly change its mind.
Pistachio are a delicious nut but are fairly expensive so I do not often have them on hand. The jar I had was originally going to be used for pistachio ice cream but I never got around to doing that, it will just have to wait another day. In the mean time I set out to make cookies.
I decided to make square cookies as I wanted the pistachios to be clearly seen in the cookies. To shape the cookies I first started to stretch the dough out into a log. I next took an empty cling wrap box and lined it with parchment paper. From there I transferred the log of dough into the box and used my hands to spread it out evenly across the length of the box.
This really helped to keep the square shape and it was easier to transfer to the freezer and to cut into smaller square cookies. Although this recipe makes thirty cookies in total I actually only baked twelve. The rest of the cookies were sealed in ziplock bags in one layer and placed back into the freezer. They will stay good for several months meaning you will have a supply of cookies ready to bake whenever you needed them.
To add a bit extra to the cookies I drizzled melted chocolate over the cookies once they had cooled. Chocolate and pistachio go great together and I think the chocolate really makes the cookies look delicious.
- 2 cups all-purpose gluten free flour
- ¼ cup ground pistachios
- ¼ cup vegan butter
- ¾ cup light brown sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- Dark chocolate, melted
- ground pistachios, for garnish
- In a food processor or stand mixer, process the butter and brown sugar.
- Add the egg and egg yolk, processing until combined.
- Add the flour, pistachios, baking soda and salt, and mix again until completely combined.
- Scrape out onto parchment paper ensuring there is enough to completely cover dough.
- With hands stretch dough out into a square log roughly 12 inchs long and 1 inch high.
- Preheat oven to 350 degrees F.
- Cut the cookie dough off the log in even pieces, about ¼ inch or so, and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until slightly browned. They will firm up once taken out of the oven.