Gluten-Free Matcha Pistachio Cookies 

After one bite, you’ll keep craving this sophisticated treat that marries matcha and pistachio in a tender, gluten-free cookie. These cookies attend to gluten sensitivity with subtly sweet matcha and the rich, buttery crunch of pistachios, all without gluten. Each bite delivers a blend of nutty flavors and satisfying chewiness, making them the perfect companion for an afternoon tea or a refined snack for anyone seeking a delicious and inclusive dessert option.

All About Almond Flour in Gluten-Free Matcha Pistachio Cookies

When crafting our Gluten-Free Matcha Pistachio Cookies, a little almond flour acts as a steady foundation for texture and flavor. Far more than just a gluten-free substitute for traditional wheat flour, finely ground almonds can keep a moist crumb. Beyond texture, almond flour subtly enhances the overall flavor profile. On top of the base flavors you get an extra blast of delicate, nutty sweetness that beautifully complements both the earthy matcha and the robust pistachios. It helps to ensure that each bite is rich, satisfying, and naturally delicious without over-processed ingredients.

Gluten-Free Matcha Pistachio Cookies 

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• Author: Keith Recker
• Yield: 10–12 Cookies 1x

Print Recipe

Description

Gluten-free and matcha powered? Count us in!

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Ingredients

Scale 1x2x3x

• 2 cups roasted pistachios
• 1 ¼ cup sugar
• 2 tsp matcha powder
• 1 tbsp almond flour
• 2 eggs
• 1 tbsp olive oil

For rolling:

• ¼ cup sugar
• 2 tbsp ground ginger

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Instructions

1. Line a baking sheet. Preheat oven to 350. Place sugar and ginger in a bowl and whisk together.
2. Place pistachios, sugar, matcha, and almond flour in a food processor. Run until a fine powder forms.
3. Add eggs and olive oil and process until a paste forms.
4. Roll approximately 2 tbsp of dough between your palms to form a ball.
5. Roll the ball in the sugar and ginger mixture
6. Place the ball on a cookie sheet.
7. Place a full cookie sheet in the oven and bake for 12 minutes.
8. Remove from cookie tray to a clean surface and let cool.
9. Enjoy!

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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