cookies on a small white pedestal with a container of allulose sweetener in background
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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.

  • In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for three minutes
  • Add orange zest and vanilla extract. Blend until combined 30 to 60 seconds.
  • Add sugar and mix on medium speed for one to two minutes.
  • Add egg and beat for another minute.
  • Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
  • Add white chocolate, pistachio and crispy rice cereal. Mix until just incorporated.

Scoop out dough onto plastic wrap and wrap tightly.

  • Chill dough for at least two hours, preferably overnight.
  • Preheat oven to 375 F.
  • Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
  • Bake at 375 for 12 minutes. Or until the bottoms look golden brown.