These easy Pistachio Cookies are crispy from outside with being soft and chewy from inside. They are holiday favorites and absolutely prefect for cookie swapping. This nutty vegan dessert is flourless, oil free, sugar free and requires only 7 ingredients.
Pistachios are my favorite and every year during holidays I bake my very famous pistachio cake.
I also make my no bake pistachio energy bites and keep them in bulk to snack on them.
My freezer friendly pistachio muffins are quite popular too.
It’s the festival season again and we have Indian festival Diwali coming up.
Diwali is all about nuts and nutty desserts just like Christmas. Therefore, I always try and come up with nut desserts that’s simple and can be made ahead of time.
These pistachio cookies are beautiful to present and prefect in taste and flavor.
Types of pistachio?
This cookie recipe is absolutely versatile and any types of pistachio works here as long as its raw and unsalted. You may find many varieties depending on your geographic location and availability. But most commonly found are the pistachios that have shells on them. But here we want to use the one that are shelled. Moreover, pistachio is found with or without its skin which might change its outer color to pink or green. Once you crush the pink ones, they are green from inside. Therefore, skinned pistachio also works here and you may also use the one without skin.
Hence, these are fuss free healthy pistachio cookies.
Nuts are important for our healthy diet and to include healthy fats. And if it’s the cold weather anything with nuts tastes even more desirable. Even though baking with nuts might get a bit expensive but its totally worth it. Plus, it’s the festivals and we wait for this season all year through.
While, I was developing and testing this vegan pistachio cookies, I was aiming to create something that’s absolute convenient and requires minimum ingredients.
Moreover, I was trying for a one bowl cookie recipe and I nailed it perfectly.
These were an instant hit especially with my toddler. She snacks on them everyday after school.
It’s packed with nutrition and taste. Also, it can be made in bulk so as to store them easily.
Well, I can go on and on talking and drooling over this delightful treat.
So let’s get started with this pistachio cookie recipe.
Ingredients you will need for these pistachio nut cookies
I have used these easily available ingredients which you may buy from any local grocery stores. However, I have provided links to few of them here for your convenience.
If you plan to buy form these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Pistachios – make sure its raw and unsalted. Crush the pistachios for rolling the cookies in a mortar and pestle from prominent bites or you may pulse them in food processor as well.
Almond butter – while using almond butter drain its liquid/oil as mush as possible. I used unflavored one that’s pure almond butter.
Dates – these are natural sweetener and is packed with nutrition. Its high in fiber and sweetens these pistachio cookies really well.
Flaxmeal – it is a great source of omega 3 fatty acids and fiber. It is also an awesome egg replacer.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Pistachio Cookies
Firstly, I combined raw pistachios, almond butter, dates, soaked flaxmeal, vanilla extract, baking powder and salt to a food processor.
Secondly, I blended it. Then, at intervals I paused the food processor and scraped from all sides and continued doing this until it was a smoother dough like consistency.
Next, I scooped 8 parts of dough batter on a prepared cookie sheet. Then, I made smooth round balls for each of them and placed them bake on the sheet.
Thereafter, I rolled each ball in the crushed pistachio and placed them back in the baking sheet again.
Afterwards, with the back of ¼ measurement cup, I pressed each of them flat without breaking them.
Then, I placed them in the middle rack of a preheated oven at 350 degree and baked for 18-20 minutes or until the edges were brown.
Once done, I took them out and let them cool at room temperature.
The first batch vanished as soon as they were of out the oven.
I made a second batch of these and they were gone on the same day too.
I was so happy that my family loved them so much that I made them in bulk and decided to freeze.
My kids are happy and I am ready with an awesome Diwali and Christmas treat for everyone.
- Soak the dates in hot boiling water for 5 minutes just before starting this recipe. Then, test it by trying to crush one of the dates with your fingers. This helps in easier and proper blending.
- It is important to soak flaxmeal in warm water and keep whisking it so that it forms a jelly like consistency.
- Most importantly, press the cookies from the center with the back of the measuring cup but without breaking the edges.
These cookies have long shelf life. Simply store them in an air tight container for 2 weeks in the room temperature. You may also refrigerate for a month in an air tight container. Or freeze them in the Ziploc bag for about 2 months.
If storing at room temperature then consume them as is. For refrigerator option, bake them for 3 minutes in a preheated oven at 350-degree Fahrenheit. If using frozen pistachio cookies reheat them for 4-5 minutes at 350-degree Fahrenheit.
No, just use the shelled pistachio with or without skin. Do not boil or blanch so as to get those nice crisp bites in every cookie.
Yes, they are packed with unsaturated fats, fiber and mineral. Therefore, these help to keep blood sugar and cholesterol in check. They also have protein so along with fiber these are great for snacking since they keep you fuller for longer.
Yes, I made them with healthy raw pistachios and sweetened them with dates which is whole food. Then, I baked them oil free and sugar free so we save a lot of calories as well. These are great for snacking or satisfying sweet cravings guilt free.
More cookie recipes for you:
Easy ginger cookies
Applesauce Pumpkin Cookies
3 Ingredient Almond Butter Cookies
White Chocolate Cranberry Cookies
Where to find me
Follow me on Facebook for regular updates or tag @kiipfit on Instagram with your recipe remake image. We love to see what you cooked.
Did you make it?
If you get a chance to make this recipe then please leave your feedback along with a 5-star rating in the comments below.
You may also checkout my cookbook for everyday comfort vegan recipes.
- 1 cup raw pistachios (unsalted, unroasted)
- 3/4 cup pitted dates (soaked in warm water and drained)
- 1 tbsp almond butter
- 1 tbsp flaxmeal (soaked in 3 tbsp. warm water)
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup crushed raw pistachio (see notes)
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a food processor combine all the cookie ingredients and grind it as smooth as possible like a dough. Pause at intervals and scrape with a flat spatula from the sides. This may take about 5 minutes.
- Then, with the help of a cookie scoop place 8 parts of the dough batter on the prepared cookie sheet.
- Take each scooped dough part between your palms and make a rough round ball. Roll each ball in the crushed pistachio generously and put it back on the prepared cookie sheet. Repeat this process for the rest of the batter.
- Then, with the back of a small bowl or a small measuring cup flatten the cookies from the center without breaking its edges.
- Place the cookie sheet in the middle rack of the oven and bake it for 18-20 minutes or until they start to brown at the edges. Turn it off and let it rest in the warm oven for 30 seconds. Take it out and place it on a flat surface. Let it cool down a bit and enjoy it warm or at room temperature.
- Storing options:
- Store these cookies in an air container box at room temperature for about 2 weeks.
- Place them in a single file and refrigerate in a container for about 1 month.
- Cool them down completely to room temperature and place them in the Ziploc bag and freeze for about 2 months.
- Enjoy these at room temperature. You may also consume it cold from the fridge or reheat it in the oven at 350 degree for 3-4 minutes.
- If frozen, reheat in a preheated oven at 350 degree for 5 minutes. Do not over bake.
- Crushing pistachios – crush the pistachio for rolling in mortar and pestle to get prominent bites. You may also pulse pistachios in food processor. If desired you may go up to ½ cup crushed pistachio for nuttier flavor and greenish look of these cookies. Measure it after crushing though. Make sure to keep the crushed pistachio ready before making the batter.
- You do not have to crush pistachios separately for the batter though. Simply, add all the ingredients in the food processor as is.
- Soaking dates – Soak dates in hot boiling water for 5 minutes. Then, try to test it by crushing it with your fingers. If done drain and dap the dates with tissue to avoid extra moisture in the recipe.
- Soaking flaxmeal – combine flaxmeal with warm water and keep stirring until it thickens and forms jelly like consistency.
- This recipe makes about 8 big cookies and the serving size is 1 cookie per person.
Leave a Reply