Pistachio Cookies

These pistachio cookies are a healthier version of my favorite Middle Eastern cookies. Gluten free with no added refined sugar. Delicious and easy to make.


Pistachio cookies are very popular in the Middle East and this is my attempt at sharing a healthier version made without green dyes, so you can feel comfortable making them for the kiddos. I love baking with pistachios during the holidays, like I did with my pistachio butter cups because it adds a nice crunch to recipes with a festive flare.


This pistachio cookie recipe is always on my Christmas cookie menu! The kids (and adults!) love them, and they are so easy to make!






INGREDIENTS TO MAKE PISTACHIO COOKIES

  • Almond flour: These cookies are made with almond flour so they are gluten-free. Almond flour is widely available, but you can also make your own easily.
  • Pistachios: The pistachios need to be shelled, so you can do this yourself or buy ready shelled. They add a beautiful green tinge to the cookies.
  • Rolled oats: If you are keeping a gluten-free diet, be sure to buy certified oats that have no traces of gluten. Most rolled oats should be naturally gluten-free though.
  • Honey: There is no added refined sugar in this cookies recipe; the honey adds a natural sweetness.
  • Egg: Use a fresh egg and have it at room temperature for best results.
  • Butter: Unsalted is best for baking so it doesn’t affect the taste too much, especially since the almond flour and the pistachios may have traces of salt in them


HOW TO MAKE PISTACHIO COOKIES

  1. Place the pistachios in a food processor.
  2. Pulse until the pistachios are fine crumbs.
  3. Add the remaining ingredients to the food processor: almond flour, oats, honey, butter and the egg.
  4. Pulse the ingredients a few times to combine well. The mixture will form into a ball and be very sticky.


Use a cookie scooper or your hands and shape them into a ball, then press them down to flatten. I also like to make a thumbprint inside in the cookies and add some raw pistachios on top, but that part is optional.





TIPS FOR MAKING PISTACHIO COOKIES

  1. Watch the bake time carefully. Since all ovens bake slightly different and baking sheets can yield different results, you want to start checking on the cookies as early as 8 minutes. That’s how you can make sure the cookies stay soft and don’t over-bake.
  2. Allow the cookies to sit on the baking sheet for 5 minutes after they come out of the oven. They may look slightly undercooked when they come out, but they will continue to bake as they sit on the hot baking sheet.
  3. Use a small cookie scoop to get your cookies the same size so that they bake evenly and they’re ready all together at once.

FREQUENTLY ASKED QUESTIONS

HOW LONG DO PISTACHIO COOKIES KEEP?

Once the cookies have completely cooled, transfer them to an airtight container. They will keep at room temperature for around 3 days and in the fridge for about 5. You can also freeze the cookies for up to 3 months.

HOW DO YOU FREEZE THESE COOKIES?

Most cookies freeze really well, I often make a couple of batches whenever I’m baking and freeze them for another week! So that the cookies don’t stick together when they freeze, you need to freeze the cooled cookies on a baking sheet. Once they are completely frozen, transfer them to a freezer bag or airtight container.

The cookies can be thawed at room temperature or you can reheat them in the oven until warmed through.

HOW CAN I MAKE THESE PISTACHIO COOKIES VEGAN?

While I haven’t tested a vegan version of this recipe, you can make them vegan by substituting the honey for maple syrup and the egg for a flax egg.




These pistachio cookies are a real family favorite, and I love that they are made so easily with just a few simple ingredients. Make a double batch because they will disappear quickly! And if you’re doing a cookie exchange party, be sure to add these to them and check out more details on how to plan the perfect cookie exchange party!