3-Ingredient Gluten-Free Pickle Cookies
Briny, nutty, no-bake pickle cookies made with soaked cashews, pickles, and coconut flour—quirky, viral, and surprisingly addictive (gluten-free when your pickles are labeled gluten-free).
Equipment
- High-powered blender or food processor
- Mixing bowl or jar (for soaking)
- Knife
- Measuring cups
Ingredients
Pickle Cookie Dough
- 1 large jar pickles or pickled gherkins use the pickle juice for soaking; ensure labeled gluten-free
- 1 cup cashew nuts 150g; soak overnight in drained pickle juice
- 3/4 cup coconut flour 85g; add more as needed if dough is too wet
Optional Garnish
- mustard seeds sprinkle on top, optional
- chopped dill optional
Instructions
- Drain the pickle jar and pour the pickle juice over the cashews. Cover and refrigerate overnight.
- Drain the cashews (reserve a little brine if needed later).
- Blend the drained cashews with 2–3 large pickles until a thick, sticky paste forms (add 1–2 teaspoons pickle brine if the mixture is too dry to blend).
- Add the coconut flour and blend/pulse again until fully incorporated. If the dough is too soft or sticky, add more coconut flour 1 tablespoon at a time until it’s firm enough to roll.
- Slice 2–3 extra pickles into coin shapes about 1/2 cm thick. Pat the coins dry if needed.
- Scoop and roll the dough into 16 evenly sized balls (about a heaping tablespoon each).
- Press a pickle coin on top of each ball. Sprinkle with mustard seeds or chopped dill if using.
- Chill 15–20 minutes before serving. Store in an airtight container in the fridge for up to 5 days.
Notes
- Make sure your pickles are clearly labeled gluten-free, and always double-check ingredient labels when cooking for someone with celiac disease.
- Soaking the cashews overnight in pickle juice is essential for a smooth, scoopable dough.
- If the dough feels too wet to roll, add more coconut flour a little at a time until it holds together.
- Pat pickle coins dry before topping the cookies so they don’t slide off.
- Chill for 15–20 minutes before serving for best texture.
- Store in an airtight container in the refrigerator for up to 5 days.
- Make-ahead: prepare the dough up to 2 days in advance; shape the cookies the day of serving.
- Freezer-friendly: freeze in a single layer, then transfer to a freezer bag; thaw overnight in the fridge.
- Swap cashews with raw sunflower seeds or blanched almonds (soak and blend the same way).
- If using almond flour instead of coconut flour, start with 1½ cups since it’s less absorbent; expect a softer texture.