Gluten-Free Dubai-Inspired Pistachio Chocolate Cookies

I fully jumped on the Dubai chocolate trend after trying one of the viral pistachio-filled chocolate bars at the Mall of America last summer. That’s where the idea for these Dubai-inspired pistachio chocolate cookies came from. These cookies have everything I love in a dessert: crisp edges, soft centers, dark chocolate chunks, crunchy pistachios, and that irresistible sweet-and-salty balance. I have pretty decent self-control around sweets, but with these cookies, I can’t stop at just one. Best of all, they’re vegan and gluten-free, making them an easy crowd-pleasing treat for gatherings, holidays, or cozy days at home. If you love pistachios and chocolate, I have a feeling these cookies are going to become a new favourite.

Why You’ll Love These Cookies

Vegan and Gluten-Free

First off, these cookies are completely plant-based meaning they contain no eggs or dairy. Non-dairy butter and tahini replace the butter in these cookies making them rich-tasting, and adding nutrients like protein, B-vitamins, calcium, iron, magnesium, and zinc.

This recipe also uses a gluten-free flour blend in place of all-purpose, making them suitable for those with celiac disease and gluten intolerances. Gluten-free baking has come a long way, producing baked goods that are tender and not crumbly or gritty. These cookies are soft in the middle with crisp edges and a crunchy texture from the pistachios. No one will suspect they’re gluten-free!

Lower Refined Sugar

I’m always looking for ways to make desserts healthier, and cutting back on the refined sugar is usually the first thing I do. Part of the sugar in this recipe is replaced with monk fruit sweetener, a natural, calorie-free sweetener that does not impact blood sugar levels. Coconut sugar comprises the rest of the sweetener, giving these cookies a slight caramel flavour while providing a more chewy texture and nutrients like potassium and iron.

Rich Dark Chocolate Chunks

In my opinion, no cookie is complete without chocolate, and dark chocolate chunks give these cookies added texture, richness, and flavour. I use unsweetened dark chocolate to keep the refined sugar down and to prevent these cookies from being too sweet. Dark chocolate is also a good source of magnesium and iron, bringing the nutritional profile of these cookies up a notch.

Can’t find unsweetened dark chocolate chunks? Chop up a bar of bakers chocolate for the same effect!

Ingredients

Wet:

• Vegan butter (softened)
• Coconut sugar
• Monk fruit sweetener
• Tahini
• Non-dairy milk
• Vanilla extract

Dry:

• Gluten-free flour blend (I use Bob’s Red Mill 1 to 1)
• Baking soda
• Baking powder
• Salt

Mix-Ins:

• Dairy-free dark chocolate chunks
• Toasted pistachios
• Cardamom

How to Make Dubai-Inspired Pistachio Chocolate Cookies

Preheat Oven:

Preheat oven to 350 F (175 C).

Cream Base:

In a stand mixer, beat vegan butter, coconut sugar and monk fruit sweetener until fluffy.

Add tahini, non-dairy milk, and vanilla and mix until smooth.

Whisk Together Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.

Combine Wet and Dry Ingredients

Add dry ingredients to wet ingredients and mix until combined.

Add Chocolate and Pistachios

Fold in chocolate chunks and pistachios.

Shape Cookies

Roll two tablespoons of cookie dough into a ball and place on a parchment-lined baking sheet.Repeat with the remaining dough.

Flatten balls slightly with the back of a fork.

Bake

Bake cookies for 10 – 12 minutes or until edges are golden-brown (centres will still look soft).

Cool

Remove cookies from oven and cool on tray before moving.

Notes

• Storage: store in an airtight container at room temperature for 3-4 days or freeze for longer storage.
• Flour swap: All- purpose flour can be used 1:1 in place of gluten-free flour if gluten is not a concern.
• Cool: allow cookies to cool thoroughly before moving to avoid having them fall apart.
• Gluten-free flour: gluten-free flour blends can vary quite a bit. For bakery-style cookies, use a 1:1 gluten-free flour with xanthan gum.
• Dough hydration: If the dough feels too dry, add 1 teaspoon of non-dairy milk at a time until the dough comes together.
• Don’t over-bake: these cookies continue to firm up as they cool so avoid over-baking.
• Add sea salt: a sprinkle of flaky sea salt on top after baking balances the sweetness and enhances the chocolate flavour.

Enjoyed these cookies? Check out the Refined Sugar-Free Recipes page for similar recipes!