This cookie was inspired by a pistachio biscotti that my mom makes during the holidays. I developed the recipe for orange white chocolate pistachio cookies for a cooking challenge hosted by Langs Chocolates. This post is not sponsored but I was given a three pound container of Keystone Pantry allulose rare natural sugar sweetener for the project.

Orange White Chocolate Pistachio Cookies

Orange zest keeps these cookies light and fresh while pistachio nuts add a bit of saltiness to the sweet white chocolate.

About Allulose

Allulose is a natural sugar-free sweetener but it’s also a bit sweeter than regular granulated sugar. So I wanted a salty ingredient, like roasted pistachio nuts, to balance the sweet of the sweetener and the white chocolate. Something citrus seemed to be in order too, to add a bit of freshness so I added the zest of one orange, roughly two teaspoons. It was a good sized orange but it had thin skin.

Allulose is a rare natural sugar ultra-low-calorie sweetener. It has 5% of calories of sugar and about 70% of the relative sweetens of white sugar.

Have you ever tried allulose in your baking? Let me know if you try this recipe!

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Orange White Chocolate Pistachio Cookies

Orange zest keeps these cookies made with a natural sweetener called allulose, light and fresh while pistachio nuts add a bit of saltiness to the sweet white chocolate.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 36 cookies

Ingredients

• 1 3/4 sticks butter room temperature
• 2 tsp orange zest grated
• 1 tsp vanilla extract
• 1 1/2 cups allulose granulated sugar
• 1 large egg
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup white chocolate disks
• 1 cup crispy rice cereal
• 1/2 cup pistachios, shelled, salted

Instructions

Measure the dry ingredients flour through salt and place in a small bowl.

1. In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for three minutes

2. Add orange zest and vanilla extract. Blend until combined 30 to 60 seconds.

3. Add sugar and mix on medium speed for one to two minutes.

4. Add egg and beat for another minute.

5. Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough

6. Add white chocolate, pistachio and crispy rice cereal. Mix until just incorporated.

Scoop out dough onto plastic wrap and wrap tightly.

1. Chill dough for at least two hours, preferably overnight.

2. Preheat oven to 375 F.

3. Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon

4. Bake at 375 for 12 minutes. Or until the bottoms look golden brown.

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