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!!

Prep: 10 minsCook: 10 minsTotal: 20 mins
Servings: 15 1x


  • 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


  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.


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

© The Toasted Pine Nut