White Chocolate Pistachio Cookie Crisps (Gluten-Free/Egg-Free)
Prep time
Cook time
Total time
Makes: about 50 crisps
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup + 1 T avocado (or other neutral) oil
  • ¼ cup olive oil
  • ¼ cup water
  • 3 T Mexican vanilla (yes, tablespoons)
  • 2 cups 1-for-1 gluten-free flour (I use this one)
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp salt
  • ½ cup white chocolate chips, finely chopped (see note)
  • ½ cup roasted, salted pistachios, finely chopped (see note)
  • sea salt, for sprinkling (optional)
  1. Combine white and brown sugar, oils and water in the bowl of a stand mixer and whisk on medium until sugar is almost fully dissolved, 7-10 mins. (If you rub the mixture between your fingers, just a few granules should remain.) Add vanilla and mix to combine.
  2. Meanwhile, whisk together flour, baking powder, baking soda and salt in another bowl. Finely chop both white chocolate chips and pistachios into bits (this is key - do not skip or it will make slicing the cookies a far more challenging affair later) and add to dry ingredients, stirring to combine.
  3. When liquids are mixed, dump in dry ingredients all at once and mix (with paddle attachment or wooden spoon) until just combined. Dough will be almost a batter consistency.
  4. Refrigerate dough, covered (either in the mixing bowl or transfer to another container) until firm enough to handle, at least 4 hours or up to several days.
  5. Once dough is set, score into two even portions. Turn each half out onto a large piece of plastic wrap or parchment paper and roll into a 2"(ish) diameter log, using the wrap or parchment to help you and, finally, twisting the ends of the wrap or parchment until very snug. Freeze dough until very firm, at least several hours or overnight.
  6. When ready to bake: position racks in upper and lower thirds of the oven and preheat oven to 350F. Just before baking, remove dough from freezer, unwrap, and thinly slice into approximately ¼"-1/3" cookies. Transfer each cookie slice immediately to baking sheet, leaving at least 1" between. Sprinkle lightly with flaky sea salt, if using.
  7. Bake cookies for 8 mins on the lower rack, then swap and bake for an additional 8 mins on the upper rack, until evenly golden brown. Allow to cool 5 mins before transferring to a cooling rack to cool completely. Enjoy!
Regarding timing: cook time does not include time required to chill and then freeze the dough. For best results, give yourself about a 24 hr lead time before you need these cookies to be ready to rock.
Regarding the chopped white chocolate + pistachios: I find the simplest way to do this is with a mini food processor. Chop the white chocolate chips and the pistachios separately, pulsing until just finely chopped. Alternatively, finely chop both ingredients with a sharp knife.
Recipe by the pig & quill at https://thepigandquill.com/white-chocolate-pistachio-cookie-crisps/