Quick & Easy Pistachio Cookies
These pistachio cookies are delicious and naturally vegan, gluten-free, and refined sugar-free, making them the perfect healthier alternative to traditional cookies. They’re great as a dessert, a snack throughout the day, or a yummy lunchbox treat. (Thank you to our friends at Setton Farms for sponsoring this recipe!)
These Cookies are a Pistachio Lover’s Dream
These cookies are truly a pistachio lover’s dream! They’re made with ground pistachios (replacing flour), pistachio butter (replacing oil) and topped with even more chopped pistachios! Paired with a subtle white chocolate flavor and sea salt flakes, they’re the perfect snack!
These pistachio cookies are:
- Super easy to make
- Made with wholesome ingredients
- Naturally vegan and gluten-free
- Refined-sugar free
- Satisfying and satiating
- Sweet but not too sweet
- Healthier than many traditional cookies
Ingredients You’ll Need to Make These Pistachio Cookies
Here’s an overview of the ingredients needed to make these pistachio cookies. For the exact measurements, be sure to refer to the recipe card below.
For the Cookie Dough
- Setton Farms Raw Pistachio Kernels: you’ll ground these up to replace the flour traditionally used in cookie recipes.
- Tapioca Flour or cornstarch
- Baking Soda
- Sea Salt
- Pistachio Butter: either store-bought or homemade.
- Maple Syrup: this adds the perfect amount of sweetness while keeping the cookies soft and moist.
- Dairy-free White Chocolate Flavored Drops or Vanilla Extract (optional)
Where to find Setton Farms Pistachios: Setton Farms Pistachios can be found in select stores nationwide or they can be purchased online.
For the Cookie Toppings
- Flakey Sea Salt
- Chopped Setton Farms Raw Pistachio Kernels
How to Make Your Own Pistachio Butter
Instead of using store-bought pistachio butter, you can also make your own! Be sure to check out our simple homemade pistachio butter recipe.
How to Make These Pistachio Cookies Step by Step
Start by preheating your oven to 350ºF (180ºC) and lining a baking tray with parchment paper.
Next, add the raw pistachios to a blender or food processor.
Process the pistachio kernels to make pistachio flour (this should only take about 30 seconds.)
In a mixing bowl, combine the pistachio flour, tapioca flour, baking soda, sea salt, pistachio butter, maple syrup, and white chocolate flavored drops.
Mix using a spatula or wooden spoon until well incorporated and a dough forms.
Separate the dough into 9 equal parts, then form small dough balls, pressing them firmly to
ensure they hold together.
Place the dough balls on the lined baking tray.
Gently press them down to form the cookies (tip: use a piece of parchment paper to press the cookies).
Top with the flakey salt and chopped pistachios.
Bake the pistachio cookies for 7 minutes for a soft texture, or 8-9 minutes for a slightly firmer texture. Let cool for a few minutes. Enjoy!
Serving Suggestion & Storage Tips
These cookies can be enjoyed by themselves or with a glass of ice cold plant milk. You can also crumble them to use them as a topping when eating dairy-free ice cream! Store these cookies at room temperature if consumed within a day or in an airtight container in the fridge for up to 3-5 days.
Pistachio Cookies – RECIPE CARD
Use this recipe card to pin or print this recipe for pistachio cookies. For additional step-by-step photos, be sure to read the full article above.
Quick & Easy Pistachio Cookies
Ingredients
For the Cookie Dough
- 3.5 ounces Setton Farms Raw Pistachio Kernels
- 2 tablespoons Tapioca Flour
- 1/4 teaspoon Baking Soda
- 1 pinch Sea Salt
- 2 tablespoons Pistachio Butter - see notes
- 2 tablespoons Maple Syrup
- 1/2 teaspoon dairy-free White Chocolate Flavored Drops - or Vanilla Extract, optional
Cookie Toppings
- 1 pinch Flakey Sea Salt - or to taste
- 2 tablespoons Setton Farms Raw Pistachio Kernels - chopped
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking tray with parchment paper.
- Using a high-speed blender or food processor, process the raw pistachio kernels to make pistachio flour.
- In a mixing bowl, combine the pistachio flour, tapioca flour, baking soda, sea salt, pistachio butter, maple syrup, and white chocolate flavored drops. Mix using a spatula or wooden spoon until well incorporated and a dough forms.
- Separate the dough into 9 equal parts, then form small dough balls, pressing them firmly to ensure they hold together.
- Place the dough balls on the lined baking tray, then gently press them down to form the cookies.
- Top with the flakey salt and chopped pistachios, then bake for 7 minutes for a soft texture, or 8-9 minutes for a slightly firmer texture.
- Let cool for a few minutes. Enjoy!
Equipment
Notes
- Pistachio Butter: if you don’t have pistachio butter at hand, you can make your own or swap it out for tahini (sesame paste).
Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.
Did you love this recipe? Please consider leaving a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below. Thank you!
SAVE/PIN/SHARE THIS RECIPE
More Recipes You Might Like
If you enjoyed these pistachio cookies, you might also like the following recipes.
- Vegan Mini Rose Pistachio Cupcakes
- Homemade Pistachio Butter
- Black Sesame Cookies
- Vegan Pistachio Cake (with Dairy-Free Pistachio Buttercream Frosting)
- Vegan Pistachio Ombre Cake
- Mini Lemon Pistachio Cupcakes
- Vegan Carrot Pistachio Cake with Cream Cheese Frosting
Photography and Text © Kim-Julie Hansen. This recipe is sponsored by Setton Farms.
