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These chewy, gooey Pistachio Butter Cookies have amazing texture, immaculate pistachio flavor, and little pockets of melted chocolate for the most amazing treat! They are naturally gluten free too!
You’re looking at my latest favorite cookie recipe! If you’re a lifelong pistachio lover like me, you’ll find these cookies to be heaven on earth!
Graced with soft and chewy texture, loaded with pistachio goodness and the right amount of chocolate to complement it all, they are everything we all desire in a great cookie.
The key ingredient?: Pistachio butter.
Recently, the popularity of Dubai chocolate has created high demand for pistachio butter, which can now be found at many grocery stores, and online.
While most people are using pistachio butter to make their own homemade Dubai chocolate, it can easily be used similarly to peanut butter, in cakes, cookies, and other baked treats to make fabulous pistachio desserts.
And that’s the smell I’m stepping in today! Cookies made with pistachio butter that are designed for those who just can’t get enough of the little green nut.
While preparing the recipe is a little on the pricey side, all of the ingredients can be found at many grocery stores today.
Ingredient Notes:
Pistachio Butter: The main ingredient that gives the cookies their classic pistachio flavor and green color. Pick up a jar of pistachio butter and be sure the only ingredient is pistachios. You can also use homemade pistachio butter by blending raw pistachios in a food processor until they turn into a thick paste.
You can also use pistachio cream, which contains oil and sugar. If you do so, I recommend omitting the pure maple syrup as the cookies will be sweet enough without it.
Almond Flour: The base of the cookies, creating fluffy, gooey, chewy cookies, almond flour takes the place of all purpose flour. Because almond flour is naturally grain-free, these cookies are a great gluten-free option.
Egg: One egg helps the cookies rise and creates a chewy texture.
Pure Maple Syrup: The sweetener here. Only a touch of pure maple syrup is needed for the perfect level of sweetness.
Unsalted Butter: Butter contributes to the chewy texture and rich flavor.
Pure Vanilla Extract: Adds a warm essence that makes the cookies taste extra special.
Almond Extract: It sounds strange, but almond extract helps bring out the pistachio essence of the cookies as well. It isn’t mandatory, but I find it enhances the nutty experience. If you can find pistachio extract, use it instead!
Baking Powder and Baking Soda: These leavening agents help the cookie dough rise and prevent them from spreading out too much, ensuring they bake evenly.
Unsalted Pistachios: While optional, a handful of unsalted pistachios enhances the pistachio flavor and adds a lovely nutty crunch. I love this addition!
Chocolate Chips: Gooey pockets of melted chocolate make the cookies so addictive. Pistachios and chocolate go together famously! Swap them out for white chocolate chips or dark chocolate chips if you prefer.
Ground Cinnamon (optional): I love adding ground cinnamon to many of my baked goods for that warmly-spiced nuance. Skip it if you aren’t into it.
How to Make Pistachio Butter Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Mix the pistachio butter, melted butter, egg, pure maple syrup, pure vanilla extract, and almond extract together in a large mixing bowl until well combined.
In a separate bowl, stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick and sticky dough forms.
Stir in the chocolate chips and the pistachios.
Use a cookie scoop (or two spoons) to scoop mounds of dough balls onto the prepared baking sheet.
Bake for 8 to 11 minutes, or until the sides are slightly golden brown.
Allow the cookies to cool at least 10 minutes before moving them from the cookie sheet.
Storage Options:
- Room Temperature: Keep cookies in an airtight container or a zip lock bag on the counter for up to 3 days.
- Refrigerator: Store cookies in a sealed container in the refrigerator for up to 1 week. When you want to eat one, microwave it for 10-15 seconds, or until warm.
- Freezer: Freeze cookies in a large zip lock bag or a freezer bag for up to 3 months. Microwave one on a plate for 10-20 seconds, or until the cookie is warm and the chocolate is melted. Avoid heating for too long to prevent dryness or burning.
And that’s it! The next time you’re craving a really really ridiculously good cookie or a nutty treat, whip up a batch of these beauties!
They are so simple to prepare and require zero baking experience as well as no chill time in the refrigerator. Perfect for an on-demand dessert!
If you enjoy baking grain-free cookies, also try these reader favorites.
More Almond Flour Cookie Recipes:
- Almond Flour Chocolate Chip Cookies with Walnuts
- Peanut Butter Cottage Cheese Cookies
- Almond Flour Lemon Cookies
- Cranberry Orange Cookies
- Almond Flour Chocolate Cookies
Pistachio Butter Cookies
Ingredients
- ½ cup (130g) pistachio butter
- 3 Tbsp (43g) unsalted butter, melted
- 1 large egg
- 3 Tbsp (45ml) pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 ½ cups (150g) almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ cup (75g) unsalted pistachios, optional
- ½ cup (90g) chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mix the pistachio butter, melted butter, egg, pure maple syrup, pure vanilla extract, and almond extract together in a large mixing bowl until well combined.
- In a separate bowl, stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick and sticky dough forms. Stir in the chocolate chips and the pistachios.
- Use a cookie scoop (or two spoons) to scoop mounds of dough balls onto the prepared baking sheet.
- Bake for 8 to 11 minutes, or until the sides are slightly golden brown.
- Allow the cookies to cool at least 10 minutes before moving them from the cookie sheet.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Yum these are delicious! I blended my own pistachio butter (it works- you just have to be persistent). Thank you for the unique and delicious recipe!
I’m thrilled to hear you made the recipe with your own pistachio butter! I’ve made almond butter in the past and felt the same way – it takes a long time, but it’s pretty hands-off and super worth it! Enjoy those cookies! 🙂
Would love if you could have metric measurements (grams) for those who don’t use cups as this recipe sounds delicious and would love to make it! Also a measurement for the butter as not sure if it is 3 tablespoons of solid butter or already melted! Thanks
Hi there! I just added the metric measurements 🙂 I measure the butter solid (not melted). Let me know if you have any other questions! 🙂
I have an excess amount of rice flour. Do you think it would work in this recipe?
Hi Ruth! According to a quick google search, it looks like you can replace almond flour with rice flour in a 1:1 conversion (so 1.5 cups in this recipe). That said, I haven’t tested this myself, so I’m not sure how the cookies will turn out. If it were me, I would either use slightly less rice flour (say 1 cup) or more butter (5 tablespoons instead of 3). This is all me speculating, but feel free to do more research before proceeding to be sure you end up with the result you’re looking for! Let me know if you try it!
I haven’t made this recipe yet, but I really want to. I’m allergic to Almonds, Hazelnuts, and peanuts, but not Pistachios, walnuts or cashews. What can I use instead of the almond flour?
Oh and also allergic to coconut 🙁
Hi Tammie! I haven’t tested the recipe using a different flour, but you could try 3/4 cup of all-purpose flour or gluten-free all-purpose flour. If the dough seems way too sticky, you could add another 1 to 3 tablespoons of flour. Keep in mind, this is just me guessing, so please only proceed if you’re okay with a little experimentation 🙂 Let me know if you try it!
Is there a way to make the pistachio cookies keto using a different sweetener?
What is pistachios butter?
Hi Sarah! Pistachio butter is ground up pistachios 🙂 It’s the same concept as peanut butter. Let me know if you have any other questions!
Question- did you use roasted pistachios or raw?
Hi Sue! I used raw unsalted pistachios 🙂 Roasted works great too, especially for a crunchier texture – just be sure whatever you use isn’t salted so that it doesn’t throw off the flavor profile. Let me know if you have any other questions!
Is there a way to make these pistachio cookies keto, using a different sweetener than maple syrup?
Hi Laurie! Yes, absolutely. I would use 5 Tbsp of butter (instead of 3), and add 3 to 4 tablespoons of your favorite sugar-free sweetener, like monk fruit sweetener or allulose. You can also use sugar-free chocolate chips. Hope you enjoy!