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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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