Pistachio Cookies

These are chewy and delicious pistachio cookies that are low carb and gluten free! They’re definitely a crowd pleaser, so addicting, and fun to eat!!

This one time when I was about 12 years old, I was down the shore with my friend Laura. As we talked about how hungry we were, I realized my mom would keep tastycakes in the freezer. I grabbed two for a snack, one for me, one for Laura. Well, I tossed her the package…

Pistachio Cookies

It was that moment when you throw something to someone, and the item is mid-flight before you realize they aren’t looking. The tastycake arched in seemingly slow motion. My friend finally looked up when it was about three inches from her face. Aaaand BAM. Those frozen goodies smacked her straight in the forehead with a plastic crinkle afterthought. We almost peed ourselves laughing about it. 

What does this have to do with anything? Absolutely nothing. I just thought about it tonight as I pondered these delicious cookies. And, I laughed so hard just thinking about it, I figured maybe you’d chuckle too. 

Pistachio Cookies

So, I don’t know if I’ve discussed this here before, but Jaryd falls asleep within three seconds of his head hitting the pillow. Me? I toss and turn and flip my pillow about four times before I decide to read on my phone until my eyes are so tired from straining in the dark that I have no choice but to close them. Healthy sleep habits, I know. 

Well, as I laid (lain?!) in bed last night, two words came to my head. Pistachio. Cookies. These words seemed to have a calming effect because I resolved to make them the following day, flipped my pillow a mere two times and settled into sleep. Pistachio Cookies. 

Pistachio Cookies

Pistachio Cookies

So today I made it my mission to make them and it was the simplest, easiest, delicious-est everything I could have ever wanted. Crunchy on the outside, moist and chewy on the inside. These are life changing, my friends.

Ok, enough rambling. Here’s how you make these green goddess Pistachio Cookies:

First process your pistachios until they’re a flour texture. For me it took about 30 seconds until they were a light, fluffy, crumbly flour.

Pistachio Cookies

Transfer the flour to a bowl and wipe out your food processor. 

Cream together the butter, coconut sugar, and vanilla in the food processor. Add the egg and process again until completely creamed together.

Add the pistachio flour (measure it out again because I had some leftover flour), baking soda, and sea salt. Process for another 10 seconds until everything is combined.

Pistachio Cookies

Transfer to a bowl and fold in the chopped pistachios. 

Chill in the fridge for 1 hour. 

Scoop golf-sized balls onto a lined baking sheet and bake for 12 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack. 

Pistachio Cookies

Pistachio Cookies

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Pistachio Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 15 1x

Description

These are chewy and delicious pistachio cookies that are low carb and gluten free! They’re definitely a crowd pleaser, so addicting, and fun to eat!!


Scale

Ingredients

  • 1/2 cup unsalted grass-fed butter
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 egg
  • 2 cups unsalted pistachios (1 1/2 cup pistachio flour after processing)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup pistachios, chopped for folding in the cookie dough

Instructions

  1. Preheat oven to 350F.
  2. First process your pistachios until they’re a flour texture. For me it took about 30 seconds until they were a light, fluffy, crumbly flour.
  3. Transfer the flour to a bowl and wipe out your food processor.
  4. Cream together the butter, coconut sugar, and vanilla in the food processor.
  5. Add the egg and process again until completely creamed together.
  6. Add the pistachio flour (measure it out again because to add 1 1/2 cup), baking soda, and sea salt.
  7. Process for another 10 seconds until everything is combined.
  8. Transfer to a bowl and fold in the chopped pistachios.
  9. Chill in the fridge for 1 hour.
  10. Scoop golf-sized balls onto a lined baking sheet and bake for 10 minutes.
  11. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack.

Notes

Serving (1 cookie): Calories 104; Fat 8g (Sat 4g); Protein 1.2g; Carb 7.5g (net carb 7.1g); Fiber 0.4g; Sodium 286mg

 

Enjoy!! xo

Pistachio Cookies