Gluten Free Double Chocolate Pistachio Cookies
As promised…………..Gluten Free Double Chocolate Pistachio Cookies……….
If anyone could tell these are gluten free I would eat my hat! These are some of the best cookies we’ve ever eaten. Double chocolate, crispy on the outside, and fudgy on the inside………a totally perfect cookie. A wonderful treat for those with a gluten intolerance and for those without.
Pistachios………you would think for all the cooking and baking I have done in my life I would have tried pistachios………but no, and neither had Tim. Well, unless you count the “Watergate Cake” that was popular when I was in my early twenties. It was made with pistachio pudding. After tasting them lets just say the pudding does not do justice to these little green nuggets. They are wonderful and I will definitely be searching for other ways to use them.
Another thing that I like about this recipe, is that it doesn’t make a huge amount of cookies. It makes ten or so, which is perfect. Enough to share if you are so inclined, but not so many that you are eating them for a month…….like they would last that long at our house…..lol.
So, whether you need a gluten free cookie or not these are a a chocolate lovers delight and a pistachio lovers dream all in one yummy cookie!Print
- 3/4 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- Sea salt to taste
- 1/4 cup coconut oil
- 1/2 cup turbinado sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/3 cup pistachios, chopped
- Combine flour, cocoa powder, baking soda and sea salt in a bowl then set aside. In a separate bowl beat coconut oil with a hand/stand mixer until creamy then add in sugar. Beat in the egg and vanilla extract. Pour in dry ingredients and stir with a wooden spoon until well combined. Fold in chocolate chips and pistachios.
- Using an ice cream scoop, scoop batter on a parchment lined cookie sheet. Place in the fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Keywords: chocolate, almond flour, pistachios, cookie, gluten free
Gluten Free Brownies
Sometimes in life you meet someone, who through unforeseen circumstances, life throws a curve ball.
I know a young woman at school who is having such an experience. Angela is the daughter of one of my staff at school, she is in her Senior year of High School and has been ill for much of that time. She has gone through a lot this year and has managed to do so with grace and a sense of humor, that I am not sure I would have had at her age…….she is beautiful inside and out. Although she is getting better, she has learned that a gluten free diet may help. As anyone who is trying gluten free knows substitutes, especially for sweets can be a challenge.
I talk about my blog at work, and my staff has listened to me go on and on about whatever it is that I am doing for my blog. They have been my guinea pigs, official taste testers, and sounding boards. I was talking about a request from a friend of mine for gluten free recipes and Angela made a comment that she had tried gluten free brownies and they were awful.
Perusing Pinterest one day, I came across a recipe for a gluten free brownie using of all things, black beans. The original recipe is from Skinnytaste, a food blog that I follow. I wondered if they would taste like a real brownie and how they would turn out. With Angela in mind I made them.
Now, I must admit I was a little scared to taste them, as I have never had much luck with substitutions in baking. I was sooooo very surprised! They were gooey, chocolatey, fudgy, and quite frankly, I don’t know anyone who would be able to tell that they were not regular brownies.
But the real test would be having Angela taste them. Now, I am sure that she was just as leery as I was to eat them, but she did and the look on her face was priceless. She loved them!!!
So, this recipe is for Angela and all of those who are looking for a yummy gluten free brownie 🙂
They are so good you may have to hide them………..Print
- 1 (14 oz) canned low-sodium black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon oil
- 1 tablespoon unsweetened vanilla almond milk
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of freshly ground coffee or instant coffee
- 1 cup semisweet chocolate chips, divided
- Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Keywords: gluten free, brownie, bake, black beans, chocolate