Pistachio Chocolate Chip Cookies
- 1/2 C Finely Ground Pistachios or Pistachio Flour, if you have it
- 1/4 C Oat Flour
- 1/4 C Arrowroot Powder
- 3/4 C White Rice Flour
- 1 tsp Xanthum Gum
- 1/2 tsp Salt
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 C Coconut Oil, room temperature
- 1/4 C Sugar
- 3/4 C Light Brown Sugar
- 1 Large Egg + 1 Egg Yolk
- 1 tsp Vanilla
- 3/4 C Pistachios, roughly chopped
- 1 C Dark Chocolate Chunks
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large bowl, combine pistachio flour, oat flour, arrowroot, rice flour, xanthum gum, salt, baking powder and baking soda. Stir until combined. Set aside.
In the bowl of an electric mixer, combine sugars and coconut oil. Beat on medium speed until fluffy, 2-3 minutes. Add eggs, beat 30-60 seconds more. Add Vanilla. Turn muxer to lowest setting and add in the flour mix. Mix until just combined. Remove from mixer stand and add pistachios and chocolate chips. Fold them in with a spatula.
Scoop out 2" balls (about the size of a golf ball) and place on prepared baking sheet 2 inches apart. Flatten slightly with your fingers. Bake 8-9 minutes in preheated oven. Cool on sheet for 1 minute, then remove to wire rack to cool completely.