Pistachio Cookies (5 Ingredients) Recipe

Introduction

These pistachio cookies are a delightful treat made with just a handful of ingredients. With a rich nutty flavor and a chewy texture, they’re easy to prepare and perfect for any occasion.

Ingredients

• 1 1/2 cups unsalted pistachios (divided into 1 cup and 1/2 cup)
• 6 tbsp salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
• 1/3 cup Besti Monk Fruit Allulose Blend
• 1 tsp vanilla extract
• 1 cup Blanched Almond Flour
• 1/3 cup dried cranberries (optional)
• 1/3 cup white chocolate chips

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C) and line a cookie sheet with parchment paper.
2. Step 2: Place 1 cup of pistachios in a food processor or blender and process until a fine powder forms. Set aside.
3. Step 3: In a large bowl, beat together the softened butter and sweetener with a hand mixer until fluffy and light in color. Add the vanilla extract and mix well.
4. Step 4: Gradually beat in the pistachio flour, then the almond flour in two additions, mixing until combined.
5. Step 5: Coarsely chop the remaining 1/2 cup of pistachios. Add these, along with dried cranberries and white chocolate chips if using, folding them gently into the dough.
6. Step 6: Use a medium cookie scoop to form dough balls on the prepared baking sheet. Flatten each cookie to about 3/8 inch thick. Optionally, top with extra cranberries or chocolate chips.
7. Step 7: Bake for 10-12 minutes or until the edges turn golden. Allow cookies to cool completely on the pan before handling.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and add a pinch of salt.
• Try swapping dried cranberries for chopped dried cherries or raisins for a different fruity twist.
• Use dark chocolate chips instead of white chocolate for richer flavor.
• To make the pistachio flour finer, pulse in shorter bursts and scrape down the sides frequently.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, these cookies are naturally gluten-free since they use almond flour and pistachios instead of wheat flour.

What can I use if I don’t have Besti Monk Fruit Allulose Blend?

You can substitute with another low-carb sweetener blend or granulated sugar, keeping in mind this may affect the texture and sweetness level.

Pistachio Cookies (5 Ingredients) Recipe

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★★★★★

4.8 from 76 reviews

• Author: lilan
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Diet: Low Fat

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Description

These Pistachio Cookies are a delightful treat made with just five main ingredients, featuring finely ground pistachios, buttery almond flour, and optional dried cranberries and white chocolate chips for added texture and flavor. Lightly sweetened with a Monk Fruit and Allulose blend, they offer a low-sugar, flavorful option that’s perfect for a sophisticated snack or dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Unsalted pistachios (for grinding into pistachio flour)
• 1 cup Wholesome Yum Blanched Almond Flour
• 1/3 cup Besti Monk Fruit Allulose Blend

Wet Ingredients

• 6 tbsp Salted butter, softened (or coconut oil with a pinch of salt for dairy-free)
• 1 tsp Vanilla extract

Add-ins (Optional)

• 1/2 cup Unsalted pistachios, coarsely chopped
• 1/3 cup Dried cranberries
• 1/3 cup White chocolate chips

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Instructions

1. Preheat oven: Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
2. Make pistachio flour: Place 1 cup of the unsalted pistachios in a food processor or high-powered blender. Process until a fine powder forms, stopping occasionally to scrape down the sides so everything is ground evenly. Set this pistachio flour aside.
3. Cream butter and sweetener: In a large mixing bowl, use a hand mixer to beat together the softened salted butter and the Besti Monk Fruit Allulose blend until the mixture is fluffy and light in color. Then beat in the vanilla extract for flavor.
4. Add flours: Gradually beat in the pistachio flour into the butter mixture, followed by the blanched almond flour about 1/2 cup at a time to create a consistent dough.
5. Add chopped nuts and extras: Coarsely chop the remaining 1/2 cup of pistachios and fold them into the dough along with dried cranberries and white chocolate chips, if using, making sure the mix is uniform.
6. Shape cookies: Use a medium cookie scoop to portion out the dough onto the prepared baking sheet. Flatten each cookie gently to about 3/8 inch thickness. If desired, decorate the tops with extra cranberries or chocolate chips for aesthetics.
7. Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from oven and allow the cookies to cool on the pan completely; this helps them firm up before handling.

Notes

• For dairy-free cookies, substitute salted butter with coconut oil and add a pinch of salt.
• Cookies will not spread much during baking, so flatten them before baking for desired shape.
• Use parchment paper to avoid the cookies sticking to the baking sheet and to make cleanup easier.
• Allow cookies to cool fully on the baking sheet to achieve the best texture—firm and chewy.
• Optional add-ins like dried cranberries and white chocolate chips add texture and burst of flavor but can be omitted if desired.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pistachio Cookies, low sugar cookies, almond flour cookies, gluten free cookies, nut cookies, healthy cookies