Name: Almond‑Flour Pistachio Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup raw pistachios (shelled); 1 cup almond flour; 1/4 cup pure maple syrup; 2 tbsp melted coconut oil; 1 tsp vanilla extract; 1/4 tsp almond extract; 1/2 tsp baking soda; Pinch of sea salt

These almond-flour pistachio cookies are tender, nutty, and naturally sweetened with maple syrup. They’re gluten-free, dairy-free, and made with whole, plant-based ingredients — a wholesome treat that doesn’t compromise on flavor or texture. I love that they offer the nostalgic feel of a classic cookie while still aligning with clean-eating choices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup raw pistachios (shelled)

1 cup almond flour

1/4 cup pure maple syrup

2 tbsp melted coconut oil

1 tsp vanilla extract

1/4 tsp almond extract

1/2 tsp baking soda

Pinch of sea salt

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

Then, in a food processor, I pulse together the raw pistachios and almond flour until the mixture is finely ground and well combined.

In a separate mixing bowl, I whisk the maple syrup, melted coconut oil, vanilla extract, and almond extract until everything is smooth and blended.

I add the ground nut mixture to the wet ingredients, along with baking soda and a pinch of sea salt, stirring until a soft dough forms.

Using a tablespoon, I scoop out portions of the dough, roll them into balls, and place them on the prepared baking sheet. I flatten each cookie slightly using the palm of my hand or the back of a spoon.

I bake the cookies for 10 to 12 minutes, just until the edges begin to turn golden. After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cookies.

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Calories: approximately 110 kcal per cookie

Variations

I like to mix things up by adding chopped dark chocolate or cacao nibs to the dough for an extra indulgent twist. If I’m in the mood for a more citrusy note, I add a bit of orange zest to the batter. Swapping almond extract for lemon or cardamom also gives a fresh new spin to the flavor profile.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the fridge for up to a week. They also freeze beautifully — I layer them with parchment in a freezer-safe container and freeze for up to 2 months. When I want one, I let it thaw at room temp or pop it in a warm oven for a few minutes to refresh it.

FAQs

How do I make sure the cookies don’t fall apart?

I’ve found that properly grinding the pistachios and making sure the dough is well mixed helps the cookies hold together. Letting them cool fully also makes them firmer.

Can I use roasted pistachios instead of raw?

Yes, I sometimes use unsalted roasted pistachios for a deeper flavor. Just make sure they’re not too oily or salted, which can throw off the balance.

What can I use instead of coconut oil?

If I’m out of coconut oil, I substitute with avocado oil or a light olive oil. Both work well and keep the recipe dairy-free.

Can I make these cookies nut-free?

Since both pistachios and almond flour are nuts, this recipe isn’t ideal for nut-free diets. However, I’ve seen sunflower seed flour used as a sub in other recipes, though it will change the flavor and texture.

Do I need a food processor?

While I prefer using a food processor to get a fine texture, I’ve also chopped the pistachios finely by hand and whisked everything together — the result is slightly chunkier but still delicious.

Conclusion

These almond-flour pistachio cookies have become one of my favorite go-to recipes for when I want a treat that feels indulgent yet stays aligned with my whole-food lifestyle. They’re simple to prepare, full of natural flavor, and perfect for sharing or enjoying solo with a cup of tea. Whether I’m baking for guests or meal-prepping snacks for the week, this recipe always hits the spot.

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