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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 1x


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




  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.


*If using unsalted pistachios add 1/8 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.