Chocolate Pistachio Cookies {Gluten-Free}
Crispy. Gooey. Chocolatey. I’ve been craving a Viral Dubai Chocolate Bar but couldn’t get my hands on an equally satisfying gluten-free option, so I created these Gluten Free Chocolate Pistachio Cookies! Inspired by TikTok’s Viral Dubai Chocolate craze and adapted from my popular Chewy Almond Cookie recipe using almond flour for a naturally gluten free Dubai Chocolate cookie. These chocolate thumbprint cookies are covered in crushed pistachios, filled with silky pistachio paste, and topped with an extra layer of glossy milk chocolate for that quintessential Dubai Chocolate crunch! My Chocolate Pistachio Cookies are an elegant yet easy recipe that is ideal for gifting, celebrating, or simply rewarding yourself after a hard week.
I love this recipe as it only requires a handful of common pantry ingredients, can be prepared in 10 minutes or less, and bakes in 15 minutes! If you love chocolate and pistachio desserts, you’ll love these Chocolate Pistachio Cookies! If you love Dubai Chocolate inspired desserts, and can tolerate gluten-full desserts, I made fun pistachio chocolate cupcake and chocolate bark versions!
The Little Joys Inside This Bake
- Gluten-free but maximum decadence
- One-bowl recipe, brownie-like bite
- Lots of sensory involvement! Feel, smell, taste.
- Crushed pistachios around the edges add a Dubai Chocolate crunch
- Finished with a glossy snap of milk chocolate
Everything You Need for Gluten Free Chocolate Pistachio Cookies
- Almond flour (blanched, super-fine)
- Cocoa powder (unsweetened, Dutch-processed)
- Granulated sugar (or unrefined cane sugar)
- Egg (large, room temperature)
- Vanilla extract
- Pinch of flaked salt (Kosher or sea salt)
- Pistachios (raw, finely chopped)
- Pistachio Spread (pistachio paste or crema di pistacchio)
- Milk chocolate (melted in the microwave)
Sofia’s Tips: Expertly Tempering Chocolate
Here are my 5 quick tips for stress-free chocolate tempering –
(in the microwave, without a thermometer!!)
1. Start with High-Quality Chocolate: Use good quality bars of chocolate over chocolate chips (too many stabilizers that will interfere with tempering). Cut your chocolate bars into similar-sized, small pieces.
2. Microwave in Short Bursts: Stir well after each microwave burst (15-30s).You can heat dark chocolate in 30-second intervals and milk chocolate in 15-20 second intervals at 50% power.
3. Stir Constantly & Monitor Texture: After each microwave burst, stir the chocolate thoroughly. Watch the chocolate start melting and become smooth. Stop heating once most of the chocolate has melted, but there are still a few small lumps. Continue to stir until all is melted.
4. Test temperature by touch: For dark chocolate, the melted chocolate should feel slightly warm but not hot on your skin. For milk chocolate, it should feel just warm. If it’s too hot, let it cool slightly before continuing.
5. Seed Method for Consistency: After melting, add a small amount of finely chopped, un-melted chocolate to the melted chocolate and stir until the lumps have dissolved. This will help achieve a smooth finish and a good snap.
Substitution Tips
- Sugar: Try using coconut or maple sugar (note: cookies may be slightly darker and a little less crisp than cookies made with cane sugar)
- Chocolate: Use dark or semi-sweet if you want less sweetness (note: make sure to choose certified gluten free chocolate, if needed).
- Pistachio cream: Substitutes can include almond butter, hazelnut spread, or tahini
- Dairy free: use dairy free chocolate.
- Egg free: A flax egg can bind, but texture will be softer. Bake 1 to 2 minutes longer and cool fully before filling (note: I have not tried this recipe with a flax egg and would love to know your experience if you try it! Please leave a comment below).
Gluten Free Notes
- Almond flour is naturally Gluten-free, but check labels for any possible cross-contamination.
- Confirm your chocolate and pistachio cream are gluten-free.
Mindful Moments
- Take intentional pauses while baking
- Notice the thick, chocolatey, dough being created
- Feel the warmth of your hands making cookie dough balls
- Feel the rough edges of the pistachios while rolling your cookies in pistachios
- Smell the warm chocolate aromas filling your kitchen
Storage + Make-Ahead Tips
- Store in an airtight container at room temperature for 2 to 3 days.
- Refrigerate in an airtight container for up to 1 week
- Freeze baked and filled cookies for up to 2 months (simply rest at room temperature for 30min-1h to thaw)
- Make ahead: bake the cookies a day early. Fill and cap with chocolate before serving.
Before You Bake: FAQ
Can I double this Chocolate Pistachio Cookie recipe?
Absolutely, this recipe creates 12 cookies or about 24 when doubled. I recommend keeping the size of the dough balls the same (1 tbsp). You will need 2 baking trays or to bake the cookies in 2 batches.
Why is my dough crumbly?
The moisture in this recipe comes from the combination of sugar and egg. The more you mix the dough together, the more soft and moldable it will become. You will also notice the batter to soften as it is being worked with, with your hands.
Do I need to chill the dough?
No. The Chocolate Pistachio Cookie dough is thick. If your kitchen is very warm, a 10 minute chill helps with shaping, but is not absolutely necessary.
Can I toast the pistachios?
Sure. Although not needed as the pistachios toast while the cookies are baking, lightly toasting can develop a deeper flavour profile (note: be sure not to over-toast or they’ll taste bitter!)
What if I can’t find pistachio cream?
You can blend shelled pistachios with a splash of neutral oil and a pinch of sugar until smooth to create a pistachio paste. Alternatively, you can substitute pistachio cream with almond butter, hazelnut butter, or tahini.
How It All Comes Together
Prep the oven
Preheat to 350°F, or 325°F convection. Line 1 to 2 baking sheets with parchment.
Mix the dry
In a large bowl, whisk almond flour, cocoa, sugar, and salt until evenly combined.
Add the wet
Add the egg and vanilla. Stir with a spatula until a thick, cohesive dough forms.
Shape
Scoop 1 tbsp portions. Roll into smooth balls.
Edge in pistachios
Roll the sides of each ball in the finely chopped pistachios. Place on the sheet, 1 to 2 inches apart.
Bake
Bake about 15 minutes, until tops look dry and edges are set.
Indent
Cool on the sheet. While still slightly warm, use a small spoon to gently press a shallow well in the center of each cookie.
Fill
Pipe or spoon a small layer of pistachio cream into each well.
Cap with chocolate
Spoon or pipe a thin layer of melted milk chocolate over the pistachio cream to create that extra snap (note: this is an optional step that allows cookies to be stacked easier and maintain the traditional Dubai Chocolate snap).
Set
Chill cookies in the fridge or freezer for 10 to 15 minutes until the chocolate firms up.
Serve
Enjoy with coffee or a quiet afternoon.
Also check out:
Chocolate Pistachio Cupcakes
Gingerbread Cookie Balls (Gluten-Free)
Chocolate Pistachio Bark
Chocolate Pistachio Cookies {Gluten Free}
Ingredients
- 1 1/2 cups Almond Flour unbleached, fine ground
- 1/4 cup Unsweetened Cocoa
- 1/2 cup Granulated Sugar or unrefined, cane sugar
- 1 Eggs large, room temperature
- 2 tsp Vanilla Extract
- a pinch of salt
- 1/4 cup Pistachios raw and crushed/chopped finely
- 2 tbsp Pistachio Cream
- 1/3 cup Milk Chocolate melted
Instructions
- Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .
- In a large bowl, mix together sugar, almond flour, cocoa, and salt. Add egg and vanilla extract and combine using a spatula. The mixture will be thick.
- Form into 1 tbsp dough mounds, roll into balls. Roll the sides of each cookie into crushed pistachios. Place on a baking sheet, 1-2" apart.
- Bake for ~15 minutes or until the tops are dry to the touch. Let cool on baking sheet. While cookies are cooling, use a small spoon to gently indent the centres of each cookie.
- Add pistachio cream to a piping bag and place a layer into the centre of each cooled cookie. Top this with a layer of melted chocolate.
- Place cookies into the fridge/freezer for 10-15 minutes to allow the chocolate tops to set.
- Enjoy!
Notes
- For a quick chocolate temper – I use the microwave!
- Steps: Microwave half of your chocolate in 30 min increments until most of the chocolate is melted. Add the remaining half of chocolate and stir into the melted chocolate.
- Store in an airtight container at room temperature for 2 to 3 days.
- Refrigerate in an airtight container for up to 1 week
- Freeze baked and filled cookies for up to 2 months (simply rest at room temperature for 30min-1h to thaw)
- Make ahead: bake the cookies a day early. Fill and cap with chocolate before serving.
