These gluten-free, dairy-free chocolate chip cookies are inspired by the viral Dubai chocolate trend, but reimagined for those with food sensitivities or allergies. They’re made with dark chocolate chips, crushed pistachios, and a soft, buttery dough using dairy-free butter and Bob’s Red Mill 1:1 Gluten-Free Baking Flour (not sponsored, but I wish!).
Whether you’re fully gluten- and dairy-free or just looking for a lighter alternative to the viral chocolate dessert, these cookies hit the spot. Chewy centers, crispy edges, and rich, chocolatey goodness — all without the gluten or dairy.
Tips for The Best Gluten-Free Dairy-Free Chocolate Chip Cookies
Let them cool completely — These are fragile while hot. Cooling helps them set and intensifies the chew.
Chill your dough — This is key for helping gluten-free cookies hold their shape and develop deep flavor. Chill at least 2 hours (48 hours is even better).
Use pistachios that are roasted, salted, and shelled — Roasted and salted pistachios ensure the best flavor and texture while shelled prevents a broken tooth.
Use a cookie scoop — It helps portion evenly so all your cookies bake and look the same.
What You Need to Make These Dubai Chocolate Gluten-Free Chocolate Chip Cookies:
1¾ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
⅔ cup brown sugar (light or dark)
⅓ cup white sugar
1 cup vegan butter, softened
1 large egg
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
Pinch of sea salt
11 oz bag dairy-free dark chocolate chips
1 cup crushed pistachios (roasted, salted, shelled)
Extra sea salt for topping (optional)
How to Make Gluten-Free Dairy-Free Chocolate Chip Cookies with Pistachios
In a medium bowl, combine gluten-free flour, baking soda, and baking powder. Set aside.
In a large bowl, beat softened vegan butter with white and brown sugar until light and fluffy. Add the vanilla and egg. Mix again until fully combined.
Slowly add the dry flour mixture into the wet ingredients.
Mix until ingredients are well combined. Make sure there aren’t dry bits at the bottom of the bowl.
Add 3/4 of the pistachios and chocolate chips. Save the rest for topping the cookies before baking.
Cover with plastic wrap and chill for at least 2 hours (overnight is best).
After chilling, preheat oven to 350ºF and line three large baking sheets with parchment paper
.
Using a #50 cookie scoop, scoop dough into 18 even balls (do a heaping scoop). Place each cookie dough ball three inches apart on a lined baking sheet. Each baking sheet should have 6 balls of dough.
Gather remaining chocolate chips, pistachios, and sea salt.
Top each ball of dough with 2-3 chocolate chips and a sprinkle of crushed pistachios. Save the sea salt for when cookies are out
Bake trays one at a time at 350ºF for 12-14 minutes or until cookies are golden brown and done to your liking.
While hot, sprinkle cookies with a generous pinch of flakey sea salt (optional).
Repeat the previous steps for each remaining tray and enjoy!
Gluten-Free Dubai Chocolate Cookies with Crushed Pistachios
A gluten-free dairy-free take on the viral Dubai chocolate. The cookies have a chewy texture with crispy edges and are filled with dark chocolate chips and crushed pistachios.
11ozBag of Dairy-Free Chocolate Chipsadd more or less according to your preferences
1CupCrushed Pistachiosroasted, salted, and shelled
+ Sea Salt for toppingoptional
Instructions
In a medium bowl, mix together flour, baking soda and baking powder until the ingredients are evenly distributed. Set aside.
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
Fold in 3/4 of the chocolate chips and crushed pistachios. Save the remaining chocolate and pistachios for topping each cookie dough ball before baking.
Cover with plastic wrap and chill for at least two hours (overnight is best).
After chilling, preheat oven to 350℉ and line two large baking sheets with parchment paper.
Scoop dough into 12 balls (slightly less than ¼ cup dough in size) and place each ball 3 inches apart so each baking sheet has 6 balls of dough.
Push 2-3 chocolate chips on top of each dough ball and sprinkle with remaining pistachios.
Bake one tray at a time at 350℉ for 12-14 minutes, turning the tray half way through bake time. The cookies are done when edges are golden brown and the cookies are cooked through to your liking.
Top with sea salt immediately after baking (optional), and let cool on the baking sheet for 30 minutes (these cookies are very fragile while hot!).
Repeat the last two steps with the remaining tray.
Enjoy!
Notes
For best results, use the flour blend mentioned in the ingredients! And make sure not to skimp on chilling the cookie dough!As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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I really appreciate you taking the time to check out my gluten-free and dairy-free recipes! Thank you for stopping by<3
If you love what I’m making and want to help keep my blog running, I am now accepting donations! This would help cover the cost of gluten-free flour, dairy-free butter, and all the other goodies that go into testing new recipes. No pressure at all—just grateful for your support! Thanks for being part of this delicious journey!
Hi there! My name is Katie and I'm behind A Latta Eats. I've been gluten-free and dairy-free since I was 16 years old and have had a love for cooking since I could hold a spoon and fork in my hand. I started this blog during quarantine as a creative outlet and a way to share my recipes with my fellow gluten-free and dairy-free friends!
