Ingredients: - 1 stick margarine - 1/2 cup dark brown sugar - 1/4 cup granulated sugar - 2 eggs - 1 tablespoon vanilla extract - 1 cup Nutella - 1 1/2 cups buckwheat flour - 1/2 cup white rice flour - 1/2 cup all-purpose gluten-free flour - 1 teaspoon baking powder - 1 teaspoon xantham gum - 1/4 teaspoon salt - 8 oz. semi-sweet chocolate - 1/2 cup raw unsalted pistachios, shelled - Salt for sprinkling Directions: - Melt margarine in a large, microwave-safe bowl. - Add sugars and stir with a rubber spatula until combined. - Add eggs and vanilla, mixing until incorporated. - Melt Nutella in a microwave for about 20 seconds. Slowly pour into bowl and mix until thoroughly combined. - Add flours, baking powder, xantham gum, and salt, and stir until fully incorporated. - Place the dough in the fridge for 20-30 minutes. - Preheat oven to 350 degrees while the dough chills. - Using a two-tablespoon cookie scoop, place dough on a prepared cookie sheet. Slightly flatten each scoop with your hand. - Bake for 8 to 10 minutes, until the centers look slightly underdone and the edges begin to firm up. - Let cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. - Using a food processor, grind pistachios slightly. Some large chunks should remain. - Melt chocolate and let cool slightly. - Dip cookies halfway into the chocolate, scrape extra chocolate off the bottom of the cookies, and place on wax paper. - Immediately put a pinch of salt on each chocolate half, followed by pistachios. - Let chocolate cool and set completely before serving. Cookies can be placed in a refrigerator to speed up the process. - Serve and enjoy.