Healthy Pistachio Cookies Recipe

Introduction

These healthy pistachio cookies offer a delightful nutty flavor with naturally sweet ingredients. They’re grain-free, easy to make, and perfect for a wholesome treat any time of day.

Ingredients

• 1 cup raw pistachios, shelled (plus a handful for garnish)
• 1 cup almond flour (or almond meal)
• ¼ cup maple syrup (or honey for non-vegan option)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional, for an extra nutty kick)
• ½ tsp baking soda
• Pinch of sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Place the raw pistachios in a food processor and pulse until they reach a coarse, sand-like texture.
3. Step 3: In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt.
4. Step 4: Add the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using) to the bowl. Stir everything until well combined.
5. Step 5: Using your hands or a cookie scoop, form the dough into small balls about 1 tablespoon each. Place them onto the prepared baking sheet with space between.
6. Step 6: Gently flatten each ball using the back of a spoon or your palm to shape the cookies.
7. Step 7: Press a few whole or chopped pistachios onto the top of each cookie for garnish.
8. Step 8: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the pistachios lightly before processing.
• Swap almond flour for oat flour if you prefer a less nutty flavor.
• Use honey instead of maple syrup if you want a non-vegan version with a richer sweetness.
• Add a pinch of cinnamon or cardamom for a warm spice twist.

Storage

Store the pistachio cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Reheat gently in a warm oven or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios work best for texture and flavor in this recipe, but lightly roasted pistachios can be used if desired. Just avoid salted or heavily flavored varieties.

Are these cookies gluten-free?

Yes, these cookies are naturally gluten-free since they use almond flour and pistachios instead of wheat-based ingredients.

Healthy Pistachio Cookies Recipe

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★★★★★

4.4 from 512 reviews

These Healthy Pistachio Cookies are a deliciously nutty and naturally sweet treat made with wholesome ingredients like raw pistachios, almond flour, and maple syrup. Perfectly crisp on the edges and soft inside, these cookies are vegan-friendly (with a honey substitution option) and easy to prepare, making them a guilt-free snack or dessert.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup raw pistachios, shelled (plus a handful for garnish)
• 1 cup almond flour (or almond meal)
• ¼ cup maple syrup (or honey for non-vegan option)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional, for an extra nutty kick)
• ½ tsp baking soda
• Pinch of sea salt

Instructions

1. Prepare Baking Sheet: Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
2. Process Pistachios: Place the raw, shelled pistachios in a food processor and pulse until you get a coarse, sand-like texture. This will add a pleasant crunch and flavor to the cookies.
3. Combine Dry Ingredients: In a large mixing bowl, mix the processed pistachios, almond flour, baking soda, and a pinch of sea salt thoroughly to distribute the leavening and seasoning evenly.
4. Add Wet Ingredients: Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using) into the dry mixture. Stir well until a uniform dough forms.
5. Shape Cookies: Using your hands or a cookie scoop, form the dough into small balls about 1 tablespoon each. Place the balls onto the prepared baking sheet, leaving space between each cookie.
6. Flatten Cookies: Gently press each dough ball with the back of a spoon or your palm to flatten and shape the cookies.
7. Add Garnish: For added texture and visual appeal, press a few whole or chopped pistachios into the top of each cookie.
8. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate. Cooling helps them set and hold their shape.

Notes

• For a non-vegan option, substitute maple syrup with honey.
• Make sure not to over-process the pistachios to avoid turning them into nut butter.
• Almond extract is optional but enhances the nutty flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a crunchier cookie, bake an extra 1-2 minutes but watch carefully to prevent burning.

Keywords: pistachio cookies, healthy cookies, vegan cookies, almond flour cookies, gluten free cookies, nutty cookies, maple syrup dessert