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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
- 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
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.