These Almond Pistachio Cookies are fluffy, chewy, lightly sweetened and packed with flavour. The pistachio butter gives a nutty taste while the almond flour keeps it moist and filling. You need to try these!

almond pistachio cookies on cooling rack

Almond Pistachio Cookies

I have never been a huge fan of pistachios but when I set out to create a recipe with pistachio butter, I couldn’t help but be excited about these cookies. The combination of the almond flour and pistachio butter makes these cookies super moist and chewy, and the white chocolate chips with (optional) crushed pistachios on top add a crunchy texture!

Taking a bite into these cookies starts with a nutty flavour, which slowly transforms into a slightly sweet finish. If you’re not a pistachio lover already, I’m confident that these cookies will change your mind!

cookies on a cooling rack with pistachio nut butter in the background

Pistachio Butter

Not only do these Almond Pistachio Cookies taste amazing, they also provide a variety of nutrients. Did you know that 1 tbsp of pistachio butter contains 2 grams of fibre and 3 grams of protein? Fibre and protein take longer to digest so they keep us feeling full and satisfied while also supporting systems like our digestion and metabolism.

Pistachio butter is also low in sugar and provides a source of fat. The fat from the pistachios helps us absorb fat soluble vitamins like vitamin A, D, E, and K. Fat can also keeps us fuller for longer!

 

cookie batter in a glass bowl

How to Make Almond Pistachio Cookies

Finding time to bake can be complicated enough. This recipe is simple and straightforward!

First of all, the ingredients you need are:

  • Pistachio butter
  • Almond flour
  • Egg
  • Sugar
  • Vanilla extract, baking powder and salt
  • White chocolate chips and chopped pistachios (optional)

 

Next, follow these instructions step-by-step:

  1. Start by mixing the egg and pistachio butter with a whisk or hand mixer. Then add the vanilla extract and dry ingredients and mix until combined.
  2. Depending on the consistency of the pistachio butter, you may need to add 1-2 tbsp of water to achieve a moist and sticky cookie batter.
  3. Fold in the white chocolate chips.
  4. Using a cookie scoop or spoon, scoop out 1-2 tbsp of cookie batter onto a lined or greased baking sheet. Make sure the cookies are evenly spaced. Press the cookies down using a wet fork or spoon, until they are about 1 inch thick.
  5. Bake for 12-15 minutes or until the bottoms of the cookies are golden brown. Let them cool for 5-10 minutes before removing them from the baking sheet. Enjoy!

 

That’s it! You’re all set to make these Almond Pistachio Cookies!

almond pistachio cookies stacked on top of each other on a cooling rack

I hope these Almond Pistachio Cookies are a fun way to add variety into your baking experience! Don’t forget to check out some of these other desserts for inspiration:

 

If you make these Almond Pistachio Cookies, I would love to see your comment and rating below. It also makes my day seeing your creation of my recipes on Instagram- don’t forget to tag @allnutrition.rd!

almond pistachio cookies

Almond Pistachio Cookies

Servings: 14 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 3/4 cup pistachio butter
  • 1 large egg
  • 1/2 cup almond flour
  • 1/3 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-2 tbsp water
  • 1/3 cup white chocolate chips
  • 2 tbsp raw pistachios, finely chopped, for topping

Instructions
 

  • Preheat the oven to 350℉ and prepare a baking sheet by greasing it or lining it with tin foil or a silicone baking mat.
  • In a large bowl, blend the pistachio butter and egg together using a whisk or hand mixer. Add in the vanilla extract and dry ingredients and mix again until combined.
  • Depending on the consistency of the pistachio butter, you may need to add 1-2 tbsp of water to make the dough moist and sticky. Fold in the white chocolate chips.
  • Using a cookie scoop or spoon, scoop 1-2 tbsp of batter onto the baking sheet. Repeat this, making sure the cookies are evenly spaced. Using a wet fork or spoon, gently press on the cookies until they are about 1 inch thick. Sprinkle chopped pistachios on top (optional).
  • Bake for 12-15 minutes or until the bottoms of the cookies are golden brown.
  • Allow the cookies to cool for 5-10 minutes before removing from the baking sheet. Enjoy!