Oat and Pistachio Sandies

Oat and Pistachio Sandies

Ingredients

  • 1 cup Baking Free gluten-free all purpose flour
  • 1 cup Positively Free Instant Oats
  • 1 cup raw pistachios
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1/3 cup granulated sugar
  • 1/4 cup powdered sugar

Directions

Step 1
Pulse flour, oats, pistachios, salt, baking soda and xanthan gum in a food processor just to combine. You should still see small pieces of oats and pistachios.
Step 2
Using a stand mixer on medium-high, beat butter, granulated sugar and powdered sugar together for about 5 minutes. Mixture will look light and fluffy.
Step 3
Reduce speed to low and add dry ingredients, mixing just until blended.
Step 4
Divide dough between 2 sheets of plastic wrap and shape into 1 1/2" diameter logs. Chill until firm, at least an hour. The colder the dough the easier it will be to cut into even slices. Note: You can make dough to this point up to 5 days ahead of baking.
Step 5
Preheat oven to 350 degrees F. Using a serrated knife, slice logs into 1/4" thick rounds and place on parchment lined sheets. Space cookies 1/2" apart.
Step 6
Bake until cookies are golden brown around the edges, about 10-12 minutes. You should have to rotate the baking sheets once front to back for even baking. Transfer to wire racks to cool. Makes about 30 cookies.