I made this recipe as part of my trials of minimalist, plant-based cookies, like I did for my Coconut Almond Cookies, Quinoa Cookies, and Sunflower Butter Cookies. I love the natural flavors of nuts and the simplicity of wholesome ingredients. So these cookies show that you can create treats that are both delicious and plant-based. They’ve become a favorite in my household, proving that you don’t need a long list of ingredients to create something truly special and yummy.
Ingredients and Substitutions
Pistachios – Use unsalted, raw pistachios for best flavor control. Roasted pistachios can be used for a deeper flavor, but reduce salt if they’re salted. Maple Syrup – Choose pure maple syrup. Alternatives include agave nectar or date syrup, though these may alter the flavor slightly. Melted Coconut Oil – Use refined coconut oil for a neutral flavor, or unrefined for a slight coconut taste. Vegan butter can be used as an alternative. Almond Extract – This enhances the nutty flavor. Vanilla extract can be used as an alternative for a different but complementary flavor profile.
How to Make Vegan Pistachio Cookies
These pistachio cookies are really easy to make with the full recipe further down, but if you like visual cues, you can use the pictures below that show key steps.
Expert Tips
Make sure the pistachio are ground into a powder. It’s ok if there a few larger pieces, but if the ground is too coarse, the dough won’t stick together nicely. A food processor might work as well but the ground won’t be as fine. The dough is very sticky and that’s normal You may have to wash hands and reoil your hands as you roll the cookie dough to make the process less messy. The cookies brown fast, remove them from the oven as soon as the sides are golden to avoid burning the nuts. The cookies are soft just after baking: do not touch them. They firm up on the tray at room temperature. For a more intense pistachio flavor, lightly toast the pistachios before grinding them. This also helps to remove excess moisture, resulting in a crisper cookie. If you prefer a chewier texture, try using brown rice syrup instead of maple syrup – it’s less sweet but creates a chewier result. For perfectly uniform cookies, use a small ice cream scoop to portion out the dough. Experiment with add-ins like vegan white chocolate chips or dried cranberries for interesting flavor variations.
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