Chewy Pistachio Cookies (Gluten-Free, Dairy-Free)

Cookie Season is Here!

We’re now heading straight into holiday season, and that means it’s time for holiday baking!

With the weather getting colder this time of year, making it more attractive to stay warm at home, it’s time to switch on the oven and get baking!

Our Favorite Gluten-Free Cookies

There are quite a few cookie recipes on the blog, but here are some of our favorite holiday cookies:

• Snickerdoodles (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Pumpkin Crumbl Cookies (Gluten-Free, Dairy-Free)
• Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Easy Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Soft, Chewy Sugar Cookies (Gluten-Free, Dairy-Free)

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this pistachio cookie recipe are easily accessible at the local grocery stores (nothing fancy required)!
• Easy to Make: Making the cookie dough is as simple as combining the wet ingredients with the dry ingredients and then shaping the dough into balls that you flatten before baking! It really doesn’t get any easier than this. Happy baking!
• Perfect Chewy Texture: These soft cookies have a beautiful chewy texture that will make you want to eat them over and over. They might just become your favorite cookies soon! I recommend making a double batch of these cookies as they will go fast!
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that these flourless pistachio cookies are 100% gluten-free, dairy-free, grain-free and vegan! This means that even those with Celiac disease or with gluten or lactose intolerances can still enjoy them without issues.

Ingredients Notes + Substitutions

Here’s an overview of the ingredients required for this pistachio cookies recipe. For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.

• Pistachios: I prefer buying shelled raw unsalted pistachios, but you can also buy whole unshelled pistachios and remove the shells. Alternatively, if you rather not process your own pistachio flour, you can also use 2 cups of store-bought pistachio flour directly.
• Almond Flour: I prefer using blanched almond flour, but you can also use almond meal instead (here’s how to make your own homemade almond meal).
• Sugar: I used light brown sugar, but you can also use white sugar, dark brown sugar or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
• Ground Chia Seeds: The ground chia seeds together with the filtered water form a chia egg (an egg substitute). You can either grind whole chia seeds in a coffee grinder or high-speed blender until you get a fine powder, or buy store-bought ground chia seeds. Alternatively, if you are not allergic to eggs, you can replace the ground chia seeds and water with 2 whole eggs instead.
• Filtered Water: I prefer using filtered water, but you may also use potable tap water or mineral water.
• Vanilla Extract: I like adding a bit of vanilla extract for extra taste. However, if you prefer not to, or don’t have vanilla extract on hand, you may leave it out.
• Coconut Oil: I prefer using refined coconut oil (as it has a more neutral flavor) compared to extra virgin coconut oil (which has a stronger coconut smell and taste). You may also used melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.

How to Make Flourless Pistachio Cookies (Step by Step):

1. Preheat and Line

Preheat oven to 350F (175C). Line a large cookie sheet with a silpat or parchment paper.

2. Prepare Chia Egg

In a small bowl, combine the ground chia seeds and water, mix well and let the mixture soak for 5 to 10 minutes.

3. Process Pistachios into Meal

Place the 1 1/2 cups pistachios in the bowl of a high-speed blender of food processor and process until the ground pistachios resemble a coarse flour (approximately 1 minute).

4. Combine Ingredients

In a large mixing bowl, mix the ground pistachio meal, almond flour, brown sugar, chia-water mixture, vanilla extract and coconut oil.

5. Mix to Get Cookie Dough

Mix well until you get a homogeneous mixture. If dough is still a bit dry, add 1 tablespoon of water at a time until you get a mixture that sticks together.

6. Roll Dough into Balls

Using a cookie scoop, scoop a heaping tablespoon of cookie dough and roll into a ball with both palms. Place on the prepared baking sheet, leaving 1 inch of space between each cookie. Repeat until all cookie dough is used up (you should get between around 14-16 cookies).

7. Flatten Dough Balls Slightly

Flatten each ball of cookie dough lightly with the palm of your hand.

8. Top Dough Balls with Chopped Pistachios

Roughly chop up the 2 tablespoons of pistachios, and press a few chopped raw pistachio pieces on top of each flatted circle of cookie dough.

9. Bake

Bake in the preheated oven for 20 minutes.

10. Cool Completely Before Eating

Transfer these easy pistachio cookies to a cooling rack and let the cookies cool completely before eating or serving (the cookies may be fragile before fully cooled and may break).

Dish by Dish Tips/Tricks:

• Swap out Pistachios for Other Nuts: If you want to make these chewy cookies but prefer not to use pistachios, feel free to use other nuts (such as macadamia nuts or cashew nuts).
• Optional Add-Ins: Feel free to fold in white chocolate chips or dark chocolate chunks to the batter to make chocolate chip cookies.
• Let Cookies Cool Completely: Allow these flourless pistachio cookies to cool completely on a wire rack before eating them as they are still fragile when warm and can easily break if you handle them before they are cooled.

Recipe FAQs:

Gluten-Free Cookies to Bake: