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Pistachio cookies are very popular in the Middle East and this is an attempt at sharing a better-for-you version made without green dyes, so you can feel good making them more naturally. Pistachios are so festive during the holidays, so definitely try these pistachio butter cups if you are also a pistachio fan!
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. Opt for large pistachios which will have a brighter green color.
- 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
- Place the pistachios in a food processor.
- Pulse until the pistachios are fine crumbs.
- Add the remaining ingredients to the food processor: almond flour, oats, honey, butter and the egg.
- 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
- Buy large pre-shelled raw pistachios.
- 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.
- 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.
- 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
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.
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.
We haven’t tested a vegan version of this recipe, you can try to substitute the honey for maple syrup and the egg for a flax egg.
These pistachio cookies are a real family favorite, and 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!
More cookie recipes
- Banana Breakfast Cookies
- Date Cookies
- Banana Chocolate Chip Cookies
- Ghraybeh Butter Cookies
- 3 Ingredient Peanut Butter Cookies
- Vegan Sugar Cookies
- Sesame Tahini Cookies
If you try this healthy-ish feel good Pistachio Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Pulse the pistachios in the food processor until they are fairly crumb-like – a few lumps are fine you just don’t really want large pieces.
- Add the ground almonds, oats, melted butter, honey and egg and pulse a few times to mix well. The mixture will be fairly sticky.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 8-12 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.