Rich, buttery, and crunchy Keto Gluten-Free Pistachio Shortbread Cookies are super delicious, without the naughty stuff. It's hard to tell that these are keto shortbread cookies, and aren’t loaded with sugar and carbs unless you specifically mention it.
Who said you can't enjoy delicious desserts when you're on sugar and gluten-free diet? These cookies will truly satisfy that sweet tooth craving for sure without loading up on naughty ingredients such as sugar. And they make perfect stuffing in holiday gift baskets, too. Enjoy!
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📋 Recipe Ingredients
- Unsalted butter
- Monkfruit sweetener (a sugar substitute, but you may use regular sugar)
- Egg (I use home-raised chicken eggs)
- Pure vanilla extract
- Sea salt
- Organic all-purpose Gluten-Free flour
- Crushed pistachios
- Baking powder
Pistachio Cookies Chocolate Drizzle and Topping
- Low sugar chocolate chips or a chocolate bar
- Whole milk (or almond milk)
- Crushed pistachios
🔪 Recipe Instructions
How to Make Gluten-Free Pistachio Shortbread Cookies Batter
First things first, measure out and prepare all the ingredients.
Crush pistachio nuts in a food processor and set them aside until ready for use.
Add butter and sugar into the mixer bowl. Using a paddle attachment, cream butter, and sugar together just until creamy and the sugar is somewhat dissolved.
Then add gluten-free flour, crushed pistachios, and baking powder. Mix on low speed until the dough forms.
Transfer the dough from the mixer bowl onto a working surface lightly floured with gluten-free flour.
Knead the dough into a ball and roll it out flat, to about ¼-inches thick. Sprinkle the dough with gluten-free flour as necessary to prevent sticking to the working surface and rolling pin.
Using a 2.5 inches diameter cookie cutter, cut out the cookies.
⏲️ Baking Time
Using a chef spatula, transfer the cookies onto a baking sheet lined with parchment paper.
Bake the cookies for 15 to 18 minutes or until the edges are golden brown.
Cool the cookies on the cookie sheet for about 10 minutes before transferring them onto a cooling rack.
Note: If the cookies are still a bit warm they may be fragile; handle them gently. Use the chef spatula to carefully transfer the cookies onto a cooling rack.
How to Make Chocolate Drizzle
Melt the chocolate chips and milk (or almond milk) in a bowl placed over a hot water bath. Stir until all the chocolate has melted and is smooth in texture. Set aside and allow the chocolate to cool slightly before using it.
How to Decorate the Pistachio Shortbread Cookies
Pour the chocolate ganache into a sandwich-size Ziploc bag or chocolate dispenser bottle. Drizzle the chocolate on top of each cookie and then sprinkle each cookie with crushed pistachio nuts.
If you make these Keto Gluten-Free Pistachio Shortbread Cookies, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
📖 Printable Card
Rich, buttery, and crunchy Keto Gluten-Free Pistachio Shortbread Cookies are super delicious, without the naughty stuff. It's hard to tell that these are keto shortbread cookies, and aren’t loaded with sugar and carbs unless you specifically mention it.
- 12 oz. – unsalted butter softens to room temperature
- 1 cup – Monkfruit sweeter
- 1 large – egg (I used home-raised chicken egg)
- 1 tsp. – pure vanilla extract
- ½ tsp. – sea salt
- ½ cup – crushed pistachio nuts
- 4 cups – organic all-purpose Gluten-Free flour
- ½ tsp. – baking powder
- 6 oz. – low sugar chocolate chips or bar
- ¼ cup – whole milk (or almond milk)
- ½ cup – crushed pistachio nuts
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First things first, measure out and prepare all the ingredients.
-
Crush pistachio nuts in a food processor and set aside until ready for use.
-
Add butter and sugar into the mixer bowl. Using a paddle attachment, cream butter and sugar together just until creamy and the sugar is somewhat dissolved.
-
Then add gluten-free flour, crushed pistachios, and baking powder. Mix on low speed until the dough forms.
-
Transfer the dough from the mixer bowl onto a working surface lightly floured with gluten-free flour.
-
Knead the dough into a ball and roll it out flat, to about ¼-inches thick. Sprinkle the dough with gluten-free flour as necessary to prevent sticking to the working surface and rolling pin.
-
Using a 2.5 inches diameter cookie cutter, cut out the cookies.
-
Using a chef spatula, transfer the cookies onto a baking sheet lined with parchment paper.
-
Bake the cookies for 15 to 18 minutes or until the edges are golden brown.
-
Cool the cookies on the cookie sheet for about 10 minutes before transferring them onto a cooling rack.
-
Melt the chocolate chips and milk (or almond milk) in a bowl placed over a hot water bath. Stir until all the chocolate has melted and is smooth in texture. Set aside and allow the chocolate to cool slightly before using it.
-
Pour the chocolate ganache into a sandwich-size Ziploc bag or chocolate dispenser bottle. Drizzle the chocolate on top of each cookie and then sprinkle each cookie with crushed pistachio nuts.
If the cookies are still a bit warm they may be fragile; handle them gently. Use the chef spatula to carefully transfer the cookies onto a cooling rack.
Check out this Raspberry Almond Linzer Cookies Recipe as well.
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- Chocolate Coconut Bites
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