Gluten Free Nutty Chocolate Chip Cookies

These Chocolate Chip Cookies are filled with pistachio bits and dried cranberries, half-dipped in dark chocolate and sprinkled with crushed pistachios and sea salt. They are incredibly delicious- the kind you want to eat one after another!

Recipe courtesy of Silvia Ribas from Garden in the Kitchen.

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Servings 30cookies
Prep Time 20minutes
Cook Time 12minutes
Submitted By Silvia Ribas from Garden in the Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 30cookies
Prep Time 20minutes
Cook Time 12minutes
Submitted By Silvia Ribas from Garden in the Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cookies
  1. Preheat oven to 375° F. Cover two large cookie sheets with parchment paper or silicone mat.
  2. In a medium bowl mix in the flour, baking soda and salt. Set aside.
  3. In a large bowl combine the butter (room temperature) sugar and vanilla, mix until creamy. Add the eggs and mix to combine.
  4. Add in half of the flour mixture and stir to combine. Add the remaining flour mixture and continue to stir until the batter is uniform. Add 1 cup of chocolate chips, ½ cup pistachios and ½ cup dried cranberries and fold.
  5. Scoop up tablespoon size peices of batter and roll into a ball. Place dough balls 2 inches apart on the cookie sheet.
  6. Bake for 10-12 minutes or until golden brown. Remove from oven and transfer the cookies to a cooling rack for 5 minutes.
For the Chocolate Topping
  1. Melt the remaining 1 cup of chocolate chips in the microwave in intervals of 20 seconds, stirring with a silicone spatula in between until the chocolate has completely melted.
  2. When the cookies are cooled off, dip half way in the melted dark chocolate. Place back on the cooling rack and sprinkle with sea salt or crushed pistachios.
Recipe Notes

If preferred, leave some cookies plain (not dipped in chocolate). When you can no longer dip the cookies in the chocolate bowl, scoop up the remaining chocolate into a small ziplock bag. Make a small cut in one of the corners of the ziplock bag and squeeze chocolate lines over the cookies that weren't dipped. Now you have a beautiful assortment of cookie toppings from these same batch!

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