Pistachio Cookies
User Reviews
5
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
16
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Calories
128 kcal
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Course
Snacks
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Cuisine
Middle Eastern
Pistachio Cookies
Description
The cookie dough mixes finely pulsed pistachios with almond flour and rolled oats, adding melted butter, honey, and a whole egg for binder and sweetness. Pulsing incorporates ingredients into a sticky dough, which is portioned into small balls and baked until firm with lightly golden edges.
Baking at 350°F for less than 15 minutes keeps the cookies tender but fully set. The pistachios provide subtle crunch and a rich nutty flavor balanced by the honey’s sweetness. Almond flour and oats impart a rustic texture that holds together well after cooling.
These cookies can be stored in an airtight container or frozen after cooling. They freeze well and reheat by baking briefly to restore freshness, making them convenient for make-ahead snacks or treats. Variations can accommodate dietary preferences by substituting honey with maple syrup or using a flax egg.
Ingredients
- 1 cup pistachio raw, large and shelled
- ½ cup almond flour
- 1 cup rolled oats
- ¼ cup butter melted and cooled, unsalted
- ¼ cup honey
- 1 egg large
Instructions
- 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.
Notes
- Store completely cooled cookies in an airtight container or freeze for up to 3 months.
- For freezing, place cookies on a baking sheet until solid, then transfer into freezer bags or airtight containers.
- To reheat frozen cookies, bake at 350°F for 5 minutes until warmed through.
- For a vegan version, replace honey with maple syrup and egg with a flax egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 30mg | 1% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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