How to make them Vegan and Gluten Free?

To make these vegan, replace the butter with a vegan butter that comes in a block (not a spread) as close to the fat content as you can get to Irish Butter, which is around 80%.u003cbr/u003e u003cbr/u003eReplace the egg with 3 ½ tbsp (50g) of plant milk or vegan yoghurt.u003cbr/u003e u003cbr/u003eReplace the whey protein with pea protein, which achieves a similar results. Though the consistency might vary slightly, as will the flavor, since pea protein has a rather distinct flavor and texture.

How to make them with all purpose flour and non GF?

To reverse engineer this recipe to a very classic version that’s not gluten free (I totally get that you might not want to buy gluten free flour and Xanthan gum), use the same amount of all-purpose flour, but add about 2tbsp more butter (30g). Leave out the Xanthan gum, as the gluten takes over the job of creating structure.

How to make them without protein powder

While this will be lowering the protein content of course, you can simply replace the protein powder with the same amount of flour. Add about 1 tbsp more granulated sugar, to make up for the sweetener in the protein powder. The resulting cookies will look and taste the same.

Could I add crunchy fried Kataifi to this, to make a filling like in Dubai Chocolate?

Believe it or not, I did try it! And while it was decent on day 1, the Kataifi softened after that, leaving me with a rather unenjoyable soggy mess as a filling. So if you eat all in one day, go for it! u003cbr/u003eIf you want to store them, better not!

Can I make them without the cream filling?

Of course you could make them without the cream filling, but why on earth would you want to?u003cbr/u003eSorry, I couldn't resist. ;-)u003cbr/u003eHonestly, if you can't find pistachio butter or cream, these are fabulous even without. The cream filling just really takes them to the next level.

Brown Butter Pistachio Protein Cookies w/ Pistachio Cream

Description

Perfect Brown Butter Chocolate Chip Cookies, make them with protein, gluten free and with Pistachio butter for even more protein was my idea, then fill with Pistachio cream.
The result is this very special Pistachio Cream Cookie that has everything you want in your favourite dessert: Protein for better nutrition, Nutty browned butter, crisp edges, fudgy center, satisfying butterscotch flavor, lots of chocolate and an absolutely irresistible creamy filling.

Ingredients

Units Scale

1/3 cup pistachio butter (75g)
1/3 cup butter (unsalted 75g)
1 egg (large)
1 tsp kosher salt
1/2 cup brown sugar
2 tbsp granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup protein powder (MyProtein or similar)

Dry:

2/3 cup flour (gluten free (83g))
1/4 tsp xanthan gum
1/4 tsp baking soda

Mix in

2/3 cup chopped chocolate (125g roughly)

Filling

1/2 cup pistachio cream

Toppings (optional)

1 tbsp chopped pistachios
1 tbsp chocolate pieces
9-12 frozen Pistachio cream pieces (depending on cookie size)
Flaky sea salt

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Instructions

Freeze the Pistachio Cream

Line a half sheet pan with baking parchment.
Spread pistachio cream in a 1/4-inch (5mm) layer.
Freeze while preparing the cookies.

Brown the Butter

Prepare an ice bath with a large bowl.
Melt butter in a small pot over medium heat until foaming and popping.
When popping slows, reduce heat, stir, and look for deep amber speckles and nutty scent.
Immediately pour into a metal bowl to stop browning.
Set into the ice bath and whisk until opaque and creamy.

Mix the Wet Ingredients and Protein Powder

Continue whisking and add egg, sugars, salt, pistachio butter, vanilla extract, almond extract, and protein powder.
Whisk until combined but not fluffy.

Incorporate Dry Ingredients

In a separate bowl, whisk together gluten-free flour, xanthan gum, and baking soda.
Fold into the wet mixture using a spatula.

Add Chocolate

Chop chocolate into chunks.
Reserve 1 tbsp for topping and fold the rest into the dough.

Pre-shape Cookies

Use a medium cookie scoop or two tablespoons to form dough balls (golf ball-sized).
Place them on a sheet pan, cover with cling film, and refrigerate overnight (or at least 2 hours).

Fill the Cookies

Cut frozen pistachio cream into 1/2-inch squares.
Flatten each dough ball, place 3 stacked pistachio cream squares inside, then seal and roll into a ball.

Preheat and Line Baking Sheets

Preheat oven to 350°F (175°C).
Line another sheet pan with parchment paper.

Decorate Cookies

Top each cookie with a chocolate chunk, half a pistachio cream piece, chopped pistachios, and a sprinkle of flaky salt.

Bake

Place 6 cookies max. per sheet, well spaced.
Bake for 12-14 minutes, rotating once, until golden on edges but slightly underbaked in the center.

Scoot for Perfect Shape

Immediately after baking, use a slightly larger round cutter or bowl to “scoot” around each cookie for a uniform shape.

Cool and Enjoy

Let cookies cool for at least 10-15 minutes.
Enjoy warm with gooey chocolate puddles and creamy pistachio centers.

Equipment

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Notes

Tip: For the best texture and flavor, refrigerate the dough overnight before baking!

How to Store

These cookies freeze both in raw form (I would freeze the ready decorated balls in small freezer bags in portions) or baked perfectly well.
When you bake them, just add about 2 minutes to the baking time.

They will last in an airtight box on your counter for about 3 days and in the fridge for about a week, but I would advise to reheat them before eating. A few seconds in the microwave are ok, but they are at their best when reheated for about 4-5 minutes in the air fryer at 350°F/175°C.

Prep Time: 40 minutes
Cook Time: 12 minutes
Category: Dessert, Snack
Method: Bake
Cuisine: American