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    Home » Paleo

    Pistachio Almond Cookies (Gluten Free, Paleo)

    Published: Sep 21, 2021 · by Katie

    Jump to Recipe·Print Recipe

    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.

    bite of pistachio cookie

    After making my dark chocolate pistachio truffles I knew I needed more pistachio recipes on the blog. Gluten free 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.

    Recipe Highlights

    • grain free & gluten free - made with almond flour
    • paleo friendly - made with real, whole food ingredients
    • easily made keto - just a few simple swaps
    • less than 10 ingredients
    • easy to make and quick to bake
    top view of pistachio cookies on cooling rack

    Ingredients

    These paleo 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
    • palm shortening - I like palm shortening as a dairy free, paleo friendly replacement for butter. However, if you tolerate dairy then a grass fed butter should work just as well.
    • vanilla extract - for flavor
    ingredients-in-pistachio-almond-cookies

    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.

    how-to-make-pistachio-cookies

    Storage

    These gluten free pistachio 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.

    almond-pistachio-cookies-top-view

    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.

    side view of pistachio cookie with crushed pistachios on top

    More Paleo Cookie Recipes

    • Hazelnut Cookies
    • Chocolate Crinkle Cookies
    • Pumpkin Spice Snickerdoodles
    • Almond Butter Chocolate Chip Cookies

    Enjoy!

    Print
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    bite of pistachio cookie

    Pistachio Almond Cookies (Gluten Free, Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Chill Time: 20 minutes
    • Cook Time: 10 minutes
    • Total Time: 40 minutes
    • Yield: 9 cookies
    Print Recipe
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    Description

    Healthy pistachio almond cookies made with salted pistachios and almond flour.  Gluten free, paleo and easily made keto.


    Ingredients

    Scale
    • ½ cup salted pistachios (65g)*
    • 1 cup blanched almond flour (90g)
    • ⅓ cup coconut sugar (golden monk fruit for keto)
    • ½ tsp baking soda
    • 1 large egg
    • ¼ cup palm shortening (room temp)**
    • 1 tsp vanilla extract


    Instructions

    1. Grind pistachios into a fine flour***
    2. In a medium-sized mixing bowl, combine ground pistachios, almond flour, coconut sugar and baking soda.
    3. Mix in egg, shortening and vanilla until well combined.
    4. Place dough in fridge and chill for 20-30 minutes.
    5. While the cookie dough is chilling, preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.
    6. Using a large cookie scoop (2 Tbsp dough/cookie), scoop the cookie dough onto the lined baking sheet****
    7. Place the cookies in the oven and bake at 350 degrees for 10 minutes.
    8. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
    9. Cookies best stored in the freezer up to one month.

    Notes

    *If using unsalted pistachios add ⅛ tsp salt to the cookie dough

    **I use palm shortening for a dairy free, paleo butter alternative.  However, regular butter should work just as well.

    ***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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pistachio-almond-cookie-pinterest-image
    « Mounds Bars Recipe (Paleo, Vegan, Keto)
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    Reader Interactions

    Comments

    1. Katie

      September 25, 2021 at 2:42 pm

      These pistachio almond cookies have the most amazing flavor! Hope you all love them!

      Reply
    2. Chelsea

      February 21, 2022 at 1:32 pm

      So airy, soft and delicious! Everyone loved them!

      Reply
      • Katie

        February 21, 2022 at 1:48 pm

        Yay! I'm so glad to hear that! Thank you for the review 🙂

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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