GF/DF Olive Oil Cookies With Pistachios & Lemon Glaze
The best gf/df cookies you ever will have!
I don’t know about you, but I’ve been spending every free second I have in the kitchen whipping up all sorts of treats for different parties, events, and gifts! Honestly, I love nothing more than an afternoon covered in flour and sugar, so it truly is one of my favorite parts of the holiday season. Today I wanted to share with you an UNREAL cookie recipe that I know you will love and will become an instant favorite.
Recipe adapted from The Vanilla Bean Blog
A little back story on these cookies…
This year I had not one, but two cookie swap parties on the calendar. The first one was last Sunday, and my second one is tonight! So I knew I had to step up my cookie game this year! And to be completely honest, cookies are not my strong suit; I’m more of a muffin kind of gal. Cookies make me nervous, mine never *quite* turn out right (except for these!), so I was more determined than ever to make them good.
After spending some time flipping through recipes, I stumbled upon The Vanilla Bean Blog, and quickly became obsessed with Sarah!! That’s when I spotted herOlive Oil Cookies With Pistachios And Lemon Glaze recipe. Instantly I knew that was the cookie for me. It was SO different than anything I have ever seen at a cookie swap party, it was ridiculously pretty, and BONUS: I thought I might be able to make it gluten and dairy free. I printed the recipe out and went to work!
I cannot even tell you how great these cookies turned out. They are actually spectacular. The flavor is so bright and refreshing… it’s like a tea cookie, but SO MUCH BETTER. I will say, this recipe takes a bit of time, the refrigerating/freezing cannot be skipped!! So if you are a recipe corner-cutter like me and find directions to be “suggestions”, FOCUS and follow the directions exactly! haha!
But in all seriousness, we’ve decided these are our new “signature house cookie.” For a non-cookie girl, this is a HIGH compliment. Whatever you do this holiday season, make sure these are on your to-do list!
Side Note: I will now also be ordering all of Sarah’s cookbooks… because I am her newest forever fan. Seriously so impressed!
Olive Oil Cookies With Pistachios And Lemon Glaze – Gluten & Dairy Free Version
Recipe adapted from The Vanilla Bean Blog | my swaps are noted with a (*) .
- 1/3 cup pistachios + 1/3 cup chopped for topping
- 2 cups gluten free flour – I used Bob’s Red Mill 1:1 *
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt – use 1/4 teaspoon of salt if your pistachios are roasted and salted *
- 4 tablespoons butter at room temperature – I used Miyoko’s Dairy Free Butter *
- 3/4 cup organic coconut sugar – I used Good & Gather *
- 1/4 cup powdered sugar
- 1/2 cup olive oil – I used Carapelli, it’s my fave for baking! *
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter melted – I used Miyoko’s Dairy Free Butter *
- 3 tablespoons lemon juice *
- Pinch salt
- 1 1/2 cups powdered sugar
- Preheat oven to 350
- Pulse 1/3 cup of pistachios in a food processor or blender until fine. Then, mix in a bowl with flour, baking soda, and salt. *
- Using a stand mixer, beat butter and coconut sugar together until creamy. Then add in powdered sugar, olive oil, egg, and vanilla extract. Scrape down edges until all combined.
- Wrap dough in plastic and chill for 2 to 24 hours.
- Once dough is chilled, flour your surface and roll out your dough to about 1/4-1/2 inch thick. (After my first batch, I realized that I liked the thicker cookies better. Also, you may have to wait 15 or so minutes for your dough to thaw a bit before rolling. My dough would crumble if it was too cold.) *
- Use a 2-3 inch cookie cutter to cut out circles. (I just used a top of a water glass.) *
- Use a metal spatula to transfer cookies to a parchment lined cookie sheet.
- Before baking (THIS IS IMPORTANT!), chill cut cookies in freezer for 10 minutes. Once chilled, transfer to oven.
- Bake for 11 minutes (recipe calls for 10-12, but 11 was my oven’s sweet spot!). *
- Wait until completely cooled before removing cookies.
- In a small bowl, whisk together melted butter, powdered sugar, salt, and lemon juice until you get a consistency you like! (You can always add more powdered sugar or lemon juice depending on your taste!)
- Once cooled, ice cookies and sprinkle pistachios on top.
- Let cookies set, then serve!
I hope that you enjoy this recipe as much as we do! Next on my list are Sarah’s Neapolitan Cookies, aren’t they gorgeous?!