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Gluten free chocolate pistachio shortcake

Gluten Free Pistachio Cacao Shortbread


  • 1/3 cup almond flour
  • 1 cup gluten free flour blend I used Bob’s Red Mill 1-to-1
  • 1/3 cup tapioca starch or arrowroot
  • 8 tbsp butter sub vegan butter for dairy free
  • 1 cup coconut sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1/2 cup finely chopped pistachios
  • 1/2 tsp salt
  • 1/3 cup cacao nibs

To roll dough in…

  • 1 large egg beaten
  • 1/4 cup coarse sanding sugar
  • 1/4 cup finely chopped pistachios
  • 1/4 cup cacao nibs


  1. In a food processor, pulse pistachios and salt until fine meal texture.

  2. Add butter, coconut sugar, egg, and vanilla to pistachios. Cream together until light and fluffy.

  3. Add flours and starch to butter mixture. Pulse until dough forms.

  4. Add cacao nibs last and pulse till combined.

  5. Remove dough from food processor and divide into two.

  6. Roll dough into a 2 inch diameter wide log. Wrap in Saran Wrap and refrigerate an hour. Repeat with other half of dough.

  7. Preheat oven to 350 degrees.

  8. After refrigerating, remove dough from refrigerator and unwrap.

  9. Combine sugar, pistachios, and cacao nibs on a plate.

  10. Brush beaten egg around log.

  11. Roll dough in pistachio mixture and slice into 1/4 inch discs.

  12. Place on lined cookie sheet and bake in oven 10 minutes.

  13. Remove from oven, transfer cookies to wire rack, and cool completely before consuming :)

  14. Enjoy!