Vegan Pistachio Cookies

Pistachio cookies are so delicious, crispy on the outside with a soft gooey centre. These cookies are completely flourless, grain/gluten free, no nightshades and vegan friendly. They are made with pistachio flour, dried cranberries and chopped pistachio nuts.

These cookies are the real deal, believe me and the chewy centre is to die for. It would pair so well with some plant based milk or eat them alone.

We have officially gone through several batches of these cookies now because they are that amazing. We just cannot get enough of them and now I'm sharing the entire recipe with my lovely readers.

After the success of my Vegan Chocolate Cherry Cookies and Gluten Free Chocolate Sugar Cookies, I decided to step things up a notch by making these vegan pistachio cookies.

Flourless cookies are becoming seemingly popular, I would say over the past few years more and more people are looking for alternatives to regular flour.

I'm a huge fan of desserts and baked goods that are completely free from flour which is why I used pistachio flour to make this recipe.

Just like almond flour, pistachio flour is simply pistachio nuts that have been ground/milled in a super fine consistency.

The fine, powdery consistency is what make the cookies....well.... cookies. Without that consistency the cookies would be very crumbly.

Reasons to make these cookies

• Grain free
• Gluten free
• Vegan friendly
• Free from nightshades
• Great fun to make with the kids
• Incredibly addictive, one cookie will lead to eating 2-3 more

The steps

• If you are using whole pistachio nuts you will need to de-shell and mill them into a fine powdery consistency using a coffee/spice grinder before starting.
• Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food. processor with an s blade/stand mixer with a paddle attachment.
• Add the cubed butter on the mixing bowl and proceed to make a crumble.
• Add the vanilla extract and pistachio essence (if adding).
• Continue to mix until large clumps begin to form.
• Add the chopped cranberries and chopped pistachio nuts.

• Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour and re-shape the dough ball.
• Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about a hour
• Line a baking tray with parchment paper and preheat the oven to 160c/325f.
• Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
• Place another piece of parchment paper on top of the dough so it's sandwiched between.
• Roll the dough flat using a rolling pin to a thickness of about (¼ inch).
• Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
• Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and ryepeat this step.
• Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
• Bake the cookies until the are golden on the outside but slightly gooey in the middle (it took about 15-20 minutes in my oven)
• While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make a bain marie.
• Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.

Can this recipe be made keto?

Yes, you will need use monkfruit or another keto sweetener also omit the cranberries.

Do you have any other pistachio recipes?

Yes, try Vegan Pistachio Ice Cream and Pistachio Milk

Notes and tips

• Make sure you are using pistachio flour NOT chopped pistachio nuts to make this recipe.
• This makes about 12 cookies in total
• If you cannot purchase pistachio flour then use pistachio nuts and simply mill them (must be fine) in a coffee/spice grinder.
• It's very important that you use Powdered Coconut Sugar or another low GI sweetener
• You can add another dried fruit i.e raisin, sultanas, apricots in place of cranberries or even vegan chocolate chips instead.
• Store the cookies in an air tight container.
• The cookies should last for a few days and are best suited for NOT freezing.
• Make sure to add the chopped cranberries/pistachio nuts before rolling the dough into a ball.

Vegan/gluten free desserts and treats

• Vegan Pumpkin Parfait
• Vegan Carrot Pudding
• Vegan Sticky Toffee Pudding
• Key Lime Pudding
• Gluten Free Shortbread Cookies

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Vegan Pistachio Cookies

Pistachio cookies are so delicious, crispy on the outside with a soft gooey centre. These cookies are completely flourless, grain/gluten free, no nightshades and vegan friendly. They are made with pistachio flour, dried cranberries and chopped pistachio nuts.

4.72 from 7 votes

Print Pin Rate

Course: Appetisers/Snacks

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Calories: 292kcal

Author: Charla

Ingredients

• ▢ 1¾ cup pistachio flour (218g)
• ▢ ¼ cup coconut flour (30g)
• ▢ ¾ cup powdered coconut sugar (120g)
• ▢ ½ cup dairy free butter (106g)
• ▢ ½ cup dried cranberries (60g)
• ▢ ⅓ cup pistachios chopped (41g)
• ▢ 2 teaspoon pistachio extract optional (10g)
• ▢ ¼ teaspoon pink salt (1.3g)
• ▢ 1 teaspoon vanilla extractt (5g)
• ▢ 2 oz vegan white chocolate optional (57g)

Instructions

Making the cookie dough

• If you are using whole pistachio nuts you will need to de-shell and mill them into a fine powdery consistency using a coffee/spice grinder before starting.
• Add the pistachio flour, coconut flour, powdered sugar and pink salt in a food processor with an s blade/stand mixer with a paddle attachment.
• Add the cubed butter on the mixing bowl and proceed to make a crumble.
• Add the vanilla extract and pistachio essence (if adding).
• Continue to mix until large clumps begin to form.
• Add the chopped cranberries and chopped pistachio nuts.
• Use your hands to remove the mixture and shape into a large dough ball, make sure the dough isn't sticky, if it is add more pistachio flour and re-shape the dough ball.
• Saran wrap (cling film) the dough ball and put it in the refrigerate to chill for about a hour.

To make the cookies

• Line a baking tray with parchment paper and preheat the oven to 160c/325f.
• Lay a piece of parchment paper on an even surface and unwrap the dough ball and place it on the paper.
• Place another piece of parchment paper on top of the dough so it's sandwiched between.
• Roll the dough flat using a rolling pin to a thickness of about (¼ inch).
• Use a cookie cutter to shape/cut the cookies (press down firmly to cut through the fruit pieces)
•  Place the cookies on the lined baking tray (you may need a pallet knife to lift the cookies) and repeat this step.
• Any leftover scraps of cookie dough can be re-rolled and cut into cookies.
• Bake the cookies until they are golden on the outside but slightly gooey in the middle (it took about 15-20 minutes in my oven).
• While the cookies are baking if you are garnishing the cookies with white chocolate then place the pieces of chocolate in a heatproof over a saucepan of water to make bain marie.
• Once the chocolate has melted use a large spoon to drizzle the chocolate over the cookies.

Notes

• Make sure you are using pistachio flour NOT chopped pistachio nuts to make this recipe.
• This makes about 12 cookies in total
• If you cannot purchase pistachio flour then use pistachio nuts and simply mill them (must be fine) in a coffee/spice grinder.
• It's very important that you use Powdered Coconut Sugar or another low GI sweetener
• You can add another dried fruit i.e raisin, sultanas, apricots in place of cranberries or even vegan chocolate chips instead.
• Store the cookies in an air tight container. 
• The cookies should last for a few days and are best suited for NOT freezing.
• Make sure to add the chopped cranberries/pistachio nuts before rolling the dough into a ball.

Nutrition

Calories: 292kcal | Carbohydrates: 24g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 263mg | Fiber: 4g | Sugar: 14g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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