Flourless Oatmeal Chocolate Chip Pistachio Cookies made with wholesome ingredients like almond butter, pure maple syrup, eggs, and oats. Gluten-free, lower in added sugar, dairy-free, and so easy to make!
Pistachio lovers, I have your newest favorite dessert! It involves chewy oatmeal cookies, a big blast of gooey chocolate, and all the pistachios you can pack into one bite.
In addition to the hearty texture and great combination of flavors, my favorite part is that these pistachio oatmeal cookies are made with all wholesome ingredients. Perfect for folks who have a sweet tooth like me, but try to keep desserts clean and simple.
I modeled this easy recipe off of my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies, which have been a major hit ever since I shared the recipe in 2023.
These easy pistachio cookies are made with just 6 basic ingredients, and require absolutely no baking skills! We only need a large bowl and our ingredients; no electric mixer is needed. We end up with soft cookies that are quite satisfying!
Let’s discuss the simple ingredients for pistachio cookies! The full ingredient list can be found at any grocery store.
Pistachio Cookies Ingredients:
Unsweetened Almond Butter: The glue that holds all of the ingredients together, we need creamy almond butter for binding and richness. It adds healthy fats, which provide ample flavor and some moisture.
Feel free to use pistachio butter or peanut butter instead. Pistachio cream will enhance the delicious flavor and produce a green color.
Eggs: A couple of eggs bind the ingredients together and allows for a fluffy, soft texture.
Pure Maple Syrup: The sweetener here! Swap it for brown sugar or white sugar if you prefer.
Quick Cooking Oats: Taking the place of all-purpose flour, we need quick oats or rolled oats. I prefer the texture of quick oats (or instant oats) over rolled oats, because they are easier to chew.
For gluten-free pistachio cookies, use certified gluten-free oats. I use gluten-free sprouted oats.
Shelled Pistachios: The main ingredient! Pick up a bag of unsalted or lightly salted pistachios with the shells already removed. The packaging will specify if the raw pistachios have shells or no shells. For ease of preparation, let’s go with no shells!
Chocolate Chips: While optional, I find the chocolate chips really enhance the whole experience. I use semi-sweet chocolate chips, but you can also use sugar-free chocolate chips or dark chocolate chips.
Optional Additions:
- Pure Vanilla Extract: Adds a lovely warm flavor that we all love dearly in homemade cookies. Almond extract works too.
- Ground Cinnamon: Complements nuts and chocolate famously and adds depth of flavor. I recommend adding both the vanilla and the cinnamon if you have them on hand.
- Orange Zest or Lemon Zest: A bright citrus flair works magic with the chocolate and unsalted pistachios.
Now that we have covered the basic ingredients, let’s bake a batch of cookies.
How to Make Flourless Oatmeal Chocolate Chip Pistachio Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Mix the eggs, almond butter, and pure maple syrup in a large mixing bowl. Note: If your almond butter has been chilling in the refrigerator, or if it is difficult to stir, microwave it for 30 seconds, or until it is easier to stir prior to starting the recipe.
Add the oats, sea salt, whole pistachios, and chocolate chips to the mixing bowl and stir well. Note: If you’re adding vanilla extract and cinnamon, you can do so at any stage).
Drop mounds of dough onto the prepared baking sheet. These cookies stay in the same form throughout the baking process, so be sure to shape the dough according to the size and shape you’re looking for. If you’d like, add extra pistachios and chocolate chips on top of the cookie.
Bake for 9 to 12 minutes. I bake mine for 10, and I make 9 large cookies.
Remove the cookies from the oven and allow them to cool for at least 15 minutes. They will look strange when they first come out of the oven, but will appear more normal after sitting.
Serve and enjoy! I recommend enjoying the cookies warm for the tastiest results. Simply pop one in the microwave for 10-15 seconds, or until the chocolate is softer.
Recipe Tips and Customizations:
- For smaller cookies, bake for less time. I make 9 cookies and bake for 10 minutes, but if you make a dozen cookies or more, start by baking for 8 minutes and add more time if need be. A cookie scoop works great for small cookies.
- If you do dairy, consider adding 3 tablespoons of softened unsalted butter for chewy cookies.
- Mix in your favorite nuts and dried fruit, such as dried cranberries, raisins, walnuts, pecans, pumpkin seeds, hemp seeds, etc.
- Rather than leaving the pistachios whole, you can pulse them in a food processor to make chopped pistachios or ground pistachios. This enhances the pistachio flavor.
Storage Options:
- Room Temperature: Store the cookies in an airtight container or a zip lock bag at room temperature for up to 2 days.
- Refrigerator: Store in the refrigerator for up to 1 week.
- Freezer: Freeze leftover cookies in a large freezer bag for up to 3 months.
And that’s it! If you’re a fan of pistachios, whip up this healthy cookie recipe lickety split! It might just become your new favorite cookie. There’s no reason to wait for a special occasion or the holiday season to enjoy these wholesome treats!
A great way to fancify the experience is to serve the cookies with a scoop of ice cream and pistachio cream drizzled on top.
If you love baking healthier treats like this, also try out some of my personal favorite healthy dessert recipes!
More Healthy Desserts:
- Healthy Sweet Potato Brownies
- 4-Ingredient Banana Oatmeal Bars
- Almond Flour Strawberry Crumb Bars
- 3-Ingredient Oatmeal Cookies
- Almond Flour Lemon Cookies
- Healthy Double Chocolate Oatmeal Cookies
- Almond Flour Blondies
Healthy pistachio chocolate chip cookies for breakfast!
Oatmeal Chocolate Chip Pistachio Cookies
Equipment
Ingredients
- 2 large eggs
- 1 cup unsweetened almond butter
- ½ cup pure maple syrup
- 1 ½ cups oats
- 1/2 tsp sea salt
- ⅔ cup unsalted shelled pistachios
- 2/3 cup chocolate chips optional
Optional Additions:
- 2 tsp pure vanilla extract optional
- 1 tsp ground cinnamon optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Mix the eggs, almond butter, and pure maple syrup in a large mixing bowl. Note: If your almond butter has been chilling in the refrigerator, or if it is difficult to stir, microwave it for 30 seconds, or until it is easier to stir prior to starting the recipe.
- Add the oats, sea salt, whole pistachios, and chocolate chips to the mixing bowl and stir well. Note: If you’re adding vanilla extract and cinnamon, you can do so at any stage).
- Drop mounds of dough onto the prepared baking sheet. These cookies stay in the same form throughout the baking process, so be sure to shape the dough according to the size and shape you’re looking for. If you’d like, add extra pistachios and chocolate chips on top of the cookie.
- Bake for 9 to 12 minutes. I bake mine for 10, and I make 9 large cookies.
- Remove the cookies from the oven and allow them to cool for at least 15 minutes. They will look strange when they first come out of the oven, but will appear more normal after sitting.
- Serve and enjoy! I recommend enjoying the cookies warm for the tastiest results. Simply pop one in the microwave for 10-15 seconds, or until the chocolate is softer.
