Classic Gluten-Free Pistachio Cookies


– 1 cup shelled pistachio – 1 cup almond flour – 1/2 cup granulated sugar – 1/4 teaspoon salt

– 1/2 cup unsalted butter, softened – 1 large egg – 1 teaspoon vanilla extract – Additional pistachios, finely chopped, for rolling (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.  In a food processor or blender, pulse the shelled pistachios until finely ground. Be careful not to over-process, or you'll end up with pistachio butter. 

In a mixing bowl, combine the ground pistachios, almond flour, granulated sugar, and salt. Mix well until evenly combined. 

Add the softened butter, egg, and vanilla extract to the dry ingredients. Use a spoon or your hands to mix everything together until a dough forms. The dough will be slightly sticky but should hold together when rolled into balls. 

If desired, roll tablespoon-sized portions of dough into balls and then roll them in finely chopped pistachios for extra flavor and texture. Alternatively, you can simply drop spoonfuls of dough onto the prepared baking sheet. 

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Use the back of a fork to gently flatten each cookie slightly. 

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.  Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

Once cooled, store the cookies in an airtight container at room temperature for up to one week. 


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