Gluten Free Pistachio and Almond Oaty Cookies Anyone? (Dairy + Gluten Free).
These easy to make pistachio and almond oaty biscuits mean business. Packed with flavour and texture, so one will not be enough.
How To Make Gluten Free Pistachio and Almond Oaty Cookies:
Simply, an any excuse biscuit.
Serves: 10-12 chunky biscuits
Prep Time: 25 mins
Cooking Time: 16-18 mins
What You Need:
200g Delicious Alchemy Oaty Cookie Mix
75g unsalted butter or coconut oil
30ml water
25g pistachio nuts, roughly chopped
25g ground almonds
1 teaspoon almond extract
Gluten-free flour, for dusting
150g gluten free / dairy free dark chocolate, melted
Gluten Free Pistachio and Almond Oaty Cookies:
What You Do:
Step 1:
Pre-heat the oven to 180°C / Fan 160°C. Grease and line 2 baking trays with greaseproof paper and set to one side.
Meanwhile, melt the butter or coconut oil if making the dairy-free option and water in a small pan.
Step 2:
Place the cookie mix in a bowl and pour in the butter or coconut oil. Add the pistachio nuts, ground almonds and almond extract.
Mix well until evenly combined (the dough will be quite moist).
Roll or press out on to a lightly floured surface to approximately 5mm thick. Extra flour may be required if using the coconut oil.
Step 3:
Using a palette knife, cut out each biscuit and gently place them on the lined baking trays.
Bake in the oven for approximately 16-18 minutes until golden brown, then leave to cool for 2 minutes on the tray before transferring to a cooling rack to cool completely.
Step 4:
Meanwhile, melt the chocolate in a small heatproof bowl over simmering water.
Dip each biscuit diagonally into the chocolate.
Leave to set on a cooling rack making sure that the chocolate edge faces away from the cooling rack to prevent sticking.
Gluten Free Pistachio and Almond Oaty Cookies *Recipe and recipe photography by Delicious Alchemy* *No Payment was received*
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Join the conversation and share your thoughts in the comment box below. For everything Gluten Free Click Here.
Gluten Free Pistachio and Almond Oaty Cookies
Can Gluten Free Eat Oats:
If you have to eat gluten free do not buy ordinary oats. You have to buy gluten free oats as normal oats may contain gluten.
When Gluten Free Is Not Enough:
Living a gluten free lifestyle, you might not get enough vitamins into your diet. (I know as my Daughter doesn’t. No matter how much she tries). Add vitamins to your diet. Vitamin b, c and d are a good one and iron. Maybe one a day multi vitamins are good for all around health?
Why Gluten Free Diet?
You might like to try gluten free for the lifestyle you want to lead to be healthier but you might also have no choice, like my daughter who has coeliac disease where your immune system attacks your own tissues when you eat gluten.
Gluten Free Pistachio and Almond Oaty Cookies
Equipment
- 2 baking trays
Ingredients
- 200g Delicious Alchemy Oaty Cookie Mix
- 75g unsalted butter or coconut oil
- 30ml water
- 25g pistachio nuts, roughly chopped
- 25g ground almonds
- 1 teaspoon almond extract
- Gluten-free flour, for dusting
- 150g gluten free / dairy free dark chocolate, melted
Instructions
- Pre-heat the oven to 180°C / Fan 160°C. Grease and line 2 baking trays with greaseproof paper and set to one side.
- Meanwhile, melt the butter or coconut oil if making the dairy-free option and water in a small pan.
- Place the cookie mix in a bowl and pour in the butter or coconut oil. Add the pistachio nuts, ground almonds and almond extract.
- Mix well until evenly combined (the dough will be quite moist). Roll or press out on to a lightly floured surface to approximately 5mm thick. Extra flour may be required if using the coconut oil.
- Using a palette knife, cut out each biscuit and gently place them on the lined baking trays.
- Bake in the oven for approximately 16-18 minutes until golden brown, then leave to cool for 2 minutes on the tray before transferring to a cooling rack to cool completely.
- Meanwhile, melt the chocolate in a small heatproof bowl over simmering water. Dip each biscuit diagonally into the chocolate.
- Leave to set on a cooling rack making sure that the chocolate edge faces away from the cooling rack to prevent sticking.
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
Oh wow- these look delicious AND healthy! Thanks for linking up 🙂
Author
Thanks for stopping by Holly 🙂
These look delicious. I love that you have added lots of extra stuff to the DA cookie mix. It is pretty sweet on its own… But these sound divine! x