Gluten-Free White Chocolate Chip Cookies with Pistachios

Hi Bakers,

Pistachios are all the rage and in every imaginable recipe, so why not this one? I wanted to try something different instead of the usual chocolate chip cookie...And the result? Crisp, beautiful pistachios and white chocolate chips folded into buttery, chocolate chip-less cookie dough. If you love pistachios and white chocolate, this is the combination for you.  If you feel daring, add some lemon zest too for a bright burst of citrus. Would you try this cookie? I will be making these again for sure. My tip for this recipe? Don't overbake them; the soft interior of the cookie with crisp nuts and creamy white chocolate is dreamy. Enjoy ~Carolyn 

Gluten-Free White Chocolate Chip Cookies with Pistachios

Makes ~16 three-inch cookies

Dry

2 1/3 cups Cup4Cup Multipurpose flour

1/2 cup Oat Flour

1 teaspoon Koda Farms Sweet Rice Flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon xanthan gum

Wet

12 tablespoons or 1½ sticks of butter, melted and cooled

1 cup packed brown sugar

½ cup granulated sugar

1  large egg yolk

2  large eggs

1 teaspoon vanilla extract

2 teaspoons yellow sweet potato, cooked and mashed well

1 cup white chocolate chips

1/2 cup pistachios, chopped and roasted

Optional zest of 1 lemon (~1 teaspoon)

**The dough needs to be chilled before baking,**

In a microwave-safe bowl, melt butter and add granulated and brown sugar. Thoroughly mix in sweet potato and smash any lumps completely. Let cool if hot, and then add eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.

Whisk together flour, oat flour, rice flour, baking soda, salt, and xanthan gum in a medium-sized bowl. Add dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in white chocolate chips and pistachios, then refrigerate the dough for at least two hours or overnight.

Preheat the oven to 350 degrees. Make sure the oven rack is in the center position. Use a large scoop or drop 3 tablespoon-sized balls of dough on the cookie sheet. Space cookies a few inches apart to make room for spreading. Bake for about 13-15 minutes or until cookies are crisp on the edges but still soft in the center. I like to tap the tray of hot cookies on the counter to get the cookies flatter. Let rest for 5 minutes on the sheet and then move to a rack to cool completely. Enjoy!