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Step 1
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| 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. |
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Step 2
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| 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. |
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Step 3
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| Reduce speed to low and add dry ingredients, mixing just until blended. |
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Step 4
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| 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. |
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Step 5
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| 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. |
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Step 6
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| 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. |
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