Pistachio Cookies Recipe: A Nutty Twist on Your Treat

As a lover of cookies and everything nutty, I couldn’t resist trying out pistachio cookies. After making them, I can confidently say that they are a delightful treat that balances richness and freshness in every bite.

These cookies are soft yet crunchy, with a hint of citrus that complements the pistachios perfectly. Whether you’re looking for a new cookie recipe to impress your guests or craving a nutty snack, these pistachio cookies will hit the spot. You can also try our soft and chewy peanut butter cookies for an easy crowd-pleaser.

Ingredients for Pistachio Cookies

Before diving into the recipe, here’s a list of all the ingredients you’ll need to create these delicious pistachio cookies:

250 g / 8.75 oz raw pistachios (unsalted): Fresh, unsalted pistachios form the base of this recipe, giving the cookies a rich and nutty flavor.
100 g / ½ cup sugar: I recommend using caster sugar for a smooth texture that blends well with the pistachios.
1/8 tsp fine salt: The salt enhances the sweetness of the sugar and complements the natural flavor of pistachios.
Zest of 1 orange (optional): This adds a refreshing citrusy zing, enhancing the nutty flavor of the pistachios. You can skip this if you prefer a more traditional taste.
Approx. 3 tbsp / 45 ml aquafaba (from a tin of chickpeas): Aquafaba serves as the binder, giving the dough its perfect consistency. If you prefer, you can substitute it with flax egg (1 tbsp of ground flax mixed with 3 tbsp of water) as a vegan alternative.

Note: This recipe yields 12 cookies.

Variations to Try

Pistachio cookies are versatile, and you can experiment with different ingredients based on your preferences. Here are some ideas to tweak the recipe:

Dairy-Free: For a completely dairy-free version, ensure you use aquafaba or flax egg instead of traditional egg whites and opt for dairy-free chocolate chips or toppings.
Sugar-Free: If you’re looking to cut down on sugar, you can substitute the caster sugar with a sugar substitute like erythritol or stevia.
Flavor Enhancements: Add chocolate chips, a handful of dried cranberries, or a pinch of cinnamon for extra flavor. These variations will add a fun twist without overpowering the pistachio flavor.

Craving more treats? Check out our delicious range of dessert recipes for every sweet tooth.

Cooking Time

Here’s an overview of the cooking times for these pistachio cookies:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Before you begin, make sure you have the following equipment ready:

Food Processor: For grinding the pistachios finely and coarsely, this tool is essential.
Mixing Bowl: To combine the ingredients.
Baking Tray: For placing the cookies in the oven to bake.
Baking Paper: To line the baking tray, preventing the cookies from sticking.

How to Make Pistachio Cookies?

1. Preheat the Oven and Prepare the Baking Tray

First, preheat your oven to 180°C (355°F), or 160°C (320°F) if you’re using a fan oven. While the oven heats up, line a baking tray with baking paper to ensure your cookies don’t stick during baking.

2. Grind the Pistachios

Place 100g of pistachios and the sugar into a food processor. Pulse the mixture until the pistachios are finely ground. This creates the smooth texture of the cookies. Empty the ground pistachios and sugar mixture into a mixing bowl.

3. Coarsely Chop More Pistachios

Next, add the remaining 100g of pistachios to the food processor and pulse until they are coarsely chopped. These chopped pistachios will add texture to your cookies, giving them a delightful crunch. Add them to the bowl with the finely ground pistachio mixture.

4. Mix the Ingredients

To the pistachio mixture, add the fine salt and orange zest (if using). Stir well to combine all the dry ingredients. The zest adds a wonderful citrus fragrance that pairs beautifully with the nuttiness of pistachios.

5. Add Aquafaba and Form the Dough

Start by adding 2 tablespoons of aquafaba (or flax egg) to the mixture. Gradually add more as needed until the dough starts to clump together when you press it in your hands. Be careful not to add too much liquid at once, as it may make the dough too soft, causing the cookies to spread too much when baking.

6. Coat the Cookies with Chopped Pistachios

Finely chop the remaining 50g of pistachios and set them aside on a chopping board. Divide the dough into 12 equal portions (about 25g each). Roll each portion between your hands to form a ball, then gently press it into the chopped pistachios to coat the outside. This will create a crunchy, pistachio-coated exterior.

7. Bake the Pistachio Cookies

Place the cookies on the prepared baking tray and bake for 13-15 minutes. The longer you bake them, the less chewy they will be, so adjust the baking time to your preference. Keep an eye on them towards the end to prevent overbaking.

8. Let the Cookies Cool

Once baked, allow the cookies to cool down on the tray for a few minutes before transferring them to a wire rack. This ensures that they firm up properly and are easier to lift off the tray without breaking.

Additional Tips for Making These Pistachio Cookies Better

Here are a few tips I’ve learned after making these cookies that will make them even better:

Do Not Overmix: When adding the aquafaba, be sure to add just enough for the dough to hold together. Overmixing or adding too much liquid can make the cookies too soft.
Texture is Key: The combination of finely ground and coarsely chopped pistachios gives the cookies a great balance of softness and crunch.
Adjust Sweetness: If you prefer sweeter cookies, add a bit more sugar to the mix. You can also experiment with adding a touch of honey for a unique flavor.

How to Serve Pistachio Cookies?

These pistachio cookies are perfect on their own or paired with a nice hot drink. Here are some ideas for serving:

With Coffee or Tea: Pistachio cookies are a great accompaniment to a cup of coffee or tea. The nutty flavor pairs wonderfully with both beverages.
Presentation: Arrange the cookies in a decorative jar or on a plate with a few extra chopped pistachios sprinkled on top for a simple yet elegant presentation.

Craving a nostalgic dessert? Check out our homemade peanut butter cookies recipe for the perfect bite.

Nutritional Information

Here’s a quick look at the nutritional breakdown for one pistachio cookie:

Calories: 160 kcal
Protein: 4g
Carbohydrates: 8g
Fat: 13g

These cookies are packed with healthy fats from the pistachios, making them a more nutritious treat compared to traditional cookies.

How to Store Pistachio Cookies?

Storing in an Airtight Jar

Keep the pistachio cookies in an airtight jar at room temperature. They should stay fresh for about 3-4 days.

Freezing the Cookies

If you want to store them for a longer period, you can freeze the cookies after step 6. Place them in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, defrost at room temperature and bake for a few minutes to restore their texture.

Reheating

To reheat the cookies, simply place them on a baking tray and heat them in the oven at 160°C (320°F) for 5 minutes, or until they’re warm and slightly crispy again.

Why You’ll Love This Recipe

Here are some reasons why you’ll fall in love with these pistachio cookies:

Easy to Make: The recipe is simple and requires only a few basic ingredients.
Nutty and Flavorful: The combination of pistachios and orange zest creates a deliciously unique flavor.
Versatile: These cookies can be customized to your liking by adding chocolate chips or other flavorings.
Healthy Option: With healthy fats from pistachios and the option for sugar-free and dairy-free variations, these cookies are a great guilt-free treat.

FAQs

Can I make these cookies without aquafaba?

Yes, you can substitute aquafaba with flax egg or any other egg replacement that works for you.

How do I prevent these cookies from spreading too much?

Make sure to add the liquid (aquafaba or flax egg) gradually to avoid adding too much. If the dough is too wet, the cookies may spread too much while baking.

Can I freeze these cookies?

Yes, you can freeze the dough before baking. Just defrost it and bake as usual on the day you’re ready to enjoy them.