I entered these cookies in a bake-off and unfortunately they did not win (darn) but every person that taste tested them when I created the recipe said they were (and I quote) the BEST cookies they’ve ever had.
I purchased the pistachio flour at my local farmer’s market in Los Angeles from the Santa Barbara Pistachio Company (they sell at a few farmer’s markets in Southern California, here’s the full list and also at select Whole Foods) and I’m obsessed with their products. You can also look up recipes to make your own pistachio flour (all you need are pistachios! it’s pretty easy)
Makes: Approximately 24 cookies
- 1.5 cups all purpose flour
- 1.5 cups pistachio flour (For the pistachio flour,
- 1.5 cups cane sugar
- 1 cup earth balance buttery spread, melted
- 1 cup semisweet chocolate chunks (dairy-free)
- 1/4 cup rice milk
- 2 tsp vanilla extract
- 2 Tbsp corn starch
- 1 tsp baking soda
- 1 tsp cream of tartar Green & red sprinkles
- Red colored sanding sugar
Pre-heat your oven to 350 degrees.
In a large mixing bowl, combine all purpose flour, pistachio flour, cane sugar and baking soda and mix thoroughly. In a smaller mixing bowl, combine melted earth balance buttery spread, vanilla extract, 1/4 cup rice milk, corn starch and cream of tartar and whisk together until it’s a smooth, even consistency.
Pour mixture intro the larger mixing bowl with dry ingredients and mix together. Make golf ball sized dough balls and place on nonstick cookie sheets. You want these to be the shapes of golf balls so when they bake down, they’re crispy on the outside and gooey on the inside (they’re delicious).
Bake for 12 – 14 minutes (mine took 14 but check at 12 to avoid burning, ovens can vary). Remove from oven and cool for 5 minutes. While the cookies are cooling down, measure 1 cup semisweet chocolate chunks and place in a small sauce pan. Heat for approximately 5 minutes over low/medium heat, consistently stirring to avoid burning until it turns into a nice melted chocolate sauce.
Put your cookies on wax paper or plates. Drizzle chocolate sauce over cookies. Top with sprinkles and red sanding sugar. Serve with your favorite non-dairy milk. Happy Holidays 🙂