Pistachio Cookies
Updated Aug 23, 2025
These pistachio cookies are easy to make in a food processor with pistachios, almond flour, rolled oats, and honey. Ready in under 20 minutes.
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Pistachio Cookies are so good!
Pistachio cookies are one of those recipes that always remind me of the Middle Eastern desserts I grew up with, where pistachios showed up in everything from baklava and Halva to Layali Lubnan. I wanted a pistachio cookie recipe that is more natural, no green food coloring, just the real nutty flavor shining through.
This pistachio cookie recipe bakes up crisp all the way through, which is exactly how I like them. They’re festive enough for Christmas cookie trays but simple enough that I’ll make them on a regular weekend too. Between the crunch, the nutty flavor, and that drizzle of white chocolate on top, they never last long in my house.
Happy Cooking!
– Yumna
Pistachio Cookie Ingredients
For the Pistachio Cookies
- Pistachios: Use roasted, unsalted pistachios so you can control the salt level.
- Almond flour + oats: Go for fine almond flour, not almond meal (which is coarser and can make the cookies gritty). Old-fashioned rolled oats work best here. Quick oats will make the texture dense, and steel-cut oats won’t soften enough.
- Butter + honey + egg: Melt it and let it cool slightly before mixing so it doesn’t scramble the egg. Bring it to room temperature so it mixes evenly into the dough.
- Salt: Balances the nuttiness and sweetness.
For the White Chocolate Drizzle
- White chocolate chips + coconut oil: Use good-quality chips or chopped white chocolate for smoother melting. If you don’t have coconut oil, you can use a tiny splash of neutral oil instead.
How to Make Pistachio Cookies
Pulse until the pistachios are fine crumbs.
Add the remaining ingredients to the food processor: almond flour, oats, honey, butter, egg and salt.
Pistachio Cookie Recipe
Video
Ingredients
- 1 cup roasted unsalted pistachios
- ½ cup almond flour
- 1 cup rolled oats
- ¼ cup unsalted butter melted and cooled
- ¼ cup honey
- 1 large egg
- ¼ teaspoon salt
White Chocolate Drizzle
- ⅓ cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Pulse the pistachios and almond flour in the food processor until finely ground.
- Add the oats, melted butter, honey, egg and salt and pulse several times until the mixture looks like a thick paste. It will be fairly sticky.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Flatten and shape into a circle. Place them all together on the prepared baking sheet (they won’t expand too much). Bake for 10 minutes or until cookies are firm and slightly golden at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
White Chocolate Drizzle
- Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl for 30 seconds, stirring in between each interval, until the chips are just melted.
- Use a fork to drizzle the melted chocolate over the cookies and allow to set completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
FAQs
To store these pistachio cookies, place them in an airtight container and keep it in a cool, dry place, away from direct sunlight. They will remain fresh for up to 5 days.
Yes, you can freeze the baked cookies for up to 3 months. Just place them on a baking sheet in the freezer until they are completely frozen. Then, transfer them to freezer bags or an airtight container, and place them in the freezer.
Absolutely! If you want to prep in advance, you can portion out the dough into balls and place them on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time.
Comments
Easy and modifiable with limited ingredients – just what I was looking for to satisfy my sweet tooth
Amazing! So happy you liked them!! Thanks, Gwenn!
Omg I just made them but added shredded coconut and orange zest and replaced butter with coconut oil … to die for
Yum! That sounds so good!! So happy you liked them!
Thanks for the quick and easy, healthy recipe! I just made these substituting the melted butter for avocado oil; and the honey for agave syrup (a bit less than 1/4 cup). They taste great and have a nice chewy texture.
Aww, so glad you like them!! Thank you!
Step 3 references coconut oil yet this is not in the ingredient list. Perhaps this is keft over from the original recipe?
Thank you for pointing that out! I was meant to type melted butter, so I’ve made that change to the recipe.
Pistachios benefits:Need to include in your Diet.
I made these cookies today and they came out great. They are so nutty in flavor with just the right amount of sweetness. I added a teaspoon of rosewater to the cookie dough to give it an extra level of middle-eastern flavor. I will definitely make these again! Thanks, Yumna!
These were great ! Thanks for the pictures, I almost undercooked mine based on the timing.
Oh I’m glad the pictures helped!
Quick easy recipe. Satisfied my cravings for sweets without the guilt ! Not to mention Pistachios are good fat and all ingredients were clean. Love it 😍 this is a keeper !
So glad to hear it! Thank you so much!
Delicious and easy to make. Love pistachios. Would be my go to recipe for cookies.