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Healthy Pistachio Cookies — Gluten & Dairy-Free Recipe

Healthy Pistachio Cookies — Gluten & Dairy-Free Recipe
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★★★★★

5.1 from 29 reviews

These Healthy Pistachio Cookies are a delicious gluten and dairy-free treat made with raw pistachios, almond flour, and natural sweeteners. Perfect for those seeking a nutritious snack, they are naturally sweetened with maple syrup and use coconut oil for a rich, moist texture. They’re vegan-friendly, easy to prepare, and great for a guilt-free indulgence.

Ingredients

Scale

Dry Ingredients

  • 1 cup raw pistachios, shelled (plus a handful for garnish)
  • 1 cup almond flour (or almond meal)
  • ½ tsp baking soda
  • Pinch of sea salt

Wet Ingredients

  • ¼ cup maple syrup (or honey for non-vegan option)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional, for an extra nutty kick)

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking and make cleanup easy.
  2. Process Pistachios: Place the raw pistachios in a food processor and pulse until you achieve a coarse, sand-like texture. Be careful not to over-process into a paste.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt. Mix well to distribute the leavening and salt evenly.
  4. Add Wet Ingredients: Add the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using) to the dry mixture. Stir thoroughly until a sticky dough forms.
  5. Form Cookies: Using your hands or a cookie scoop, roll the dough into small balls, about 1 tablespoon each. Place them spaced evenly on the prepared baking sheet.
  6. Flatten and Garnish: Gently flatten each ball with the back of a spoon or your palm. Press a few whole or chopped pistachios into the top of each cookie for garnish and extra texture.
  7. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes or until the edges are golden brown.
  8. Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack or serving.

Notes

  • Almond flour can be substituted with almond meal but may alter the texture slightly.
  • Use honey instead of maple syrup if not following a vegan diet.
  • Melt the coconut oil gently to avoid changing its flavor.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
  • Adding almond extract is optional but enhances the nutty flavor profile.
  • Be careful not to over-process the pistachios as it can turn oily.

Nutrition

Keywords: Healthy Pistachio Cookies, Gluten-Free Cookies, Dairy-Free Cookies, Vegan Snacks, Nutty Cookies, Grain-Free Dessert, Clean Eating Cookies

Find it online: https://frommamamaya.com/healthy-pistachio-cookies-gluten-and-dairy-free-recipe/