Oat and Pistachio Sandies

I like cookies called sandies.  Most people know about toasted pecan sandies which are buttery and crispy cookies.  Some of these sandie recipes call for dough to be rolled into small balls, baked and then rolled in powdered sugar.  Good, but a lot of work.  And I find that dough made from gluten-free flour doesn’t hold the ball shape well when baked.

These oat and pistachio sandies are similar cookies but with the twist of the nutty oat and sweet pistachio flavors.  They are favorites because they are easy to make and perfect for sharing. I prefer to make this as a slice and bake log of dough.  They seem to just disappear off the plate.

Pistachios are grown locally here in New Mexico.  Since we are fairly new to the area I just had to try this recipe!  Now it has become a new family favorite.

Note:  As with many slice and bake cookies, you can chill the dough up to a month for these superbly rich classic cookies. They’re ready when you are!

Oat and Pistachio Sandies
  • 1 cup Baking Free gluten-free all purpose flour
  • 1 cup Positively Free Instant Oats
  • 1 cup raw pistachios
  • ¾ teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 1 cup unsalted butter, room temperature (2 sticks)
  • ⅓ cup granulated sugar
  • ¼ cup powdered sugar
  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.
  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.
  3. Reduce speed to low and add dry ingredients, mixing just until blended.
  4. Divide dough between 2 sheets of plastic wrap and shape into 1½" 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.
  5. Preheat oven to 350 degrees F. Using a serrated knife, slice logs into ¼" thick rounds and place on parchment lined sheets. Space cookies ½" apart.
  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.