Gluten-Free​ ​White Chocolate Dipped Pistachio​ ​​Cookies​

GLUTEN-FREE White Chocolate Dipped Pistachio​ ​​Cookies​ are the BEST for CHRISTMAS baking! This easy gluten-free recipe makes 48 spiced pistachio cookies that are dipped in melted white chocolate! They are made with almond flour and teff flour, making a perfectly formed cookie! They are one of my favorite Christmas cookies, perfect for family eating and holiday gifts!

Servings 48 cookies


  • 2 cups almond flour
  • 1/2 cup teff flour
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • pinch allspice
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup butter slightly chilled, cut into 1/2 inch pieces
  • 1/3 cup roasted pistachios chopped
  • 1 cup white chocolate chips
  • green or red sugar sprinkles


  1. Preheat oven to 350 degrees.   Spray 2 cookie sheets with nonstick spray or line with silicone baking mats.

  2. In a food processor combine almond flour, teff flour, cardamom, cinnamon, allspice and salt.  Pulse a few times.  Add both sugars, and butter and continue to pulse until combined.  Add egg and pulse until dough just barely starts to form into a ball, don't overmix.  Fold in chopped pistachios.   The dough will be slightly crumbly but should hold together.  If it is too crumbly I will add a additional egg and mix again.  

  3. Place the dough onto a sheet of parchment paper.  Cover with another piece of parchment paper and roll out with rolling pin until 1/2 inch thick.   Cut into small rectangles, or desired shapes.  Place on cookie sheets.  Keep repeating until all dough is gone. 

  4. Bake for 14-16 minutes or until edges begin to brown.  Remove from oven and allow to cool for 15 minutes.

  5. Melt white chocolate chips in microwave, for about 30 seconds-1 minute.  Stir so chocolate is completely melted.  Dip one side of each cookie in chocolate and then sprinkle festive sugar sprinkles on top.  Place on cooling rack so any extra chocolate will drip off.

  6. Place in refrigerator to set the chocolate for about 30 minutes.   Store in airtight container.