These healthy pistachio almond cookies are made with salted pistachios and almond flour. They are gluten free, dairy free, paleo and can easily be made keto.
After making my dark chocolate pistachio truffles I knew I needed more pistachio recipes on the blog. Pistachio cookies were at the top of my to-do list!
These cookies are melt in your mouth delicious. They are soft with a gooey interior that's rich and buttery with specks of ground pistachio littered throughout.
This healthy pistachio cookie recipe is grain free and dairy free - perfect for a paleo approved dessert. Better yet, these cookies can be made keto by substituting the coconut sugar for a granulated sugar-free sweetener.
- grain free & gluten free
- paleo friendly
- easily made keto
- less than 10 ingredients
- easy to make and quick to bake
These easy pistachio cookies only require a 7 ingredients! The dough is made in one bowl, chilled for 20 minutes and then baked in the oven.
This recipe makes a small batch of large cookies (9) or 17 small cookies. Here's a list of what you need:
- salted pistachios - I used Kirkland salted pistachios (removed the shells myself). If using unsalted, then add ⅛ tsp salt to the cookie dough.
- blanched almond flour - I like using organic blanched almond flour for most of my recipes.
- coconut sugar - any granulated sugar will work as a replacement. For keto, I recommend golden monk fruit sweetener.
- baking soda - needed to make these cookies rise and spread
- egg - an egg free version has not been tested, but if you try then please let me know the results in the comments below
- non-hydrogenated shortening - I use Nutiva shortening. It's made with sustainably sourced palm oil and organic coconut oil. Any plant-based butter or grass fed butter should work as a replacement.
- vanilla extract - for flavor
How to Make Pistachio Cookies
The first thing you need to do when making these paleo pistachio cookies is to grind the pistachios. I use a coffee grinder to grind them into a fine flour.
Next, combine the ground pistachios, almond flour, coconut sugar and baking soda in a medium-sized bowl.
Add in the egg, shortening (room temperature) and vanilla and mix with a spatula until the dough is well combined. You may add additional coarsely chopped pistachios if you wish.
Then, place the cookie dough in the fridge for 20-30 minutes to chill. While the dough is chilling preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Then, scoop the chilled dough onto the lined baking sheet using a large cookie scoop (2 Tbsp/cookie).
Place the cookies on the middle rack of your preheated oven and bake at 350 degrees for 10 minutes.
After baking, remove the cookies from the oven and cool them for 10 minutes on the baking sheet. Then transfer them to a wire cooling rack.
These cookies are best stored in the freezer. At room temperature and in the fridge they become very soft and moist. They still have great flavor, but they lose their ideal texture. Straight from the freezer they are fantastic!
Keep the cookies in an air-tight baggie or container for up to one month in the freezer.
Frequently Asked Questions
What kind of pistachios are best for baking?
You can use any type of pistachio for baking. I used Kirkland pistachios (purchased from my local Costco) which are roasted and salted. You may use raw and/or unsalted pistachios but will want to add some extra salt to the cookie batter (⅛ tsp).
Do you need to blanch pistachios?
No, you do not need to blanch the pistachios for this recipe.
Is there a substitute for the almond flour?
The best substitute for the almond flour would be tigernut flour or ground sunflower seeds. Please note, I have not tested these substitutions myself, but they are often the best substitutes for almond flour.
More Paleo Cookie Recipes
- Hazelnut Cookies
- Chocolate Crinkle Cookies
- Pumpkin Spice Snickerdoodles
- Almond Butter Chocolate Chip Cookies
Healthy pistachio almond cookies made with salted pistachios and almond flour. Gluten free, paleo and easily made keto.
- Grind pistachios into a fine flour***
- In a medium-sized mixing bowl, combine ground pistachios, almond flour, coconut sugar and baking soda.
- Mix in egg, shortening and vanilla until well combined.
- Place dough in fridge and chill for 20-30 minutes.
- While the cookie dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a large cookie scoop (2 Tbsp dough/cookie), scoop the cookie dough onto the lined baking sheet****
- Place the cookies in the oven and bake at 350 degrees for 10 minutes.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
- Cookies best stored in the freezer up to one month.
*If using unsalted pistachios add ⅛ tsp salt to the cookie dough
**I use Nutiva shortening which is made from sustainably sourced palm oil and coconut oil. Any plant based butter or grass fed butter should work as a replacement.
***I used a coffee grinder to grind the pistachios into a fine flour. A food processor or Vitamix should work as well.
****I made 9 large cookies, 2 tablespoons of dough per cookie. You can also make 16-17 small cookies using 1 rounded tablespoon of cookie dough per cookie. If doing this, decrease the baking time by 1-2 minutes.
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