These bite-size pistachio cookies are crisp on the outside, chewy in the middle, and bursting with nutty flavor. With just 5 ingredients and no eggs or flour, you'll love how easy they are, too! Imagine the perfect little two-bite cookie that's sweet enough to feel like dessert and wholesome enough to double as an afternoon snack.
These pistachio cookies are the kind of cookie recipe I just love to create. They're naturally vegan, gluten-free, and oil-free—you can even make them without any refined-sugar if that's your thing!
I designed them to satisfy that “I want something sweet but not too sweet” craving — the kind that sneaks up on you around 3pm or just after dinner.
Basically, I was going for a pistachio version of these popular 3-ingredient almond flour cookies.
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I started out with just pistachios, oats, and maple syrup, and that first batch was pretty good! Good enough that my husband inhaled the first batch faster than I've probably ever seen him eat cookies. Seriously.
But I wanted them to have a bit more flavor, sweetness, and a crispier texture. So I ended up testing these way more times than I care to admit, until I got the maple syrup-granulated sugar ratio just right.
They're crisp at the edges and actually get crunchy if you push to the max bake time. And they're surprisingly satisfying for their size, thanks to oats and nuts.
And while they may look fancy (pistachios always bring that energy), these cookies come together quickly in a food processor and bake up in under 15 minutes!
What You'll Need
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- Pistachios – I use the raw shelled pistachios from Trader Joe's. They're labeled as halves and pieces and are unsalted. You can use roasted and salted pistachios if that's what you have, and omit the salt in the recipe.
- Rolled oats – Oats help bind the pistachio cookies and keep the nuts from turning into pistachio butter in the food processor. You only need ¼ cup oats for the recipe. I haven't tested them with quick oats but suspect they'll work, too.
- Maple syrup – If you don't have maple syrup agave is a good sub. The syrup is important because it adds moisture, sweetness, AND serves as the binder.
- Cane sugar (optional) – Initially I tested this as a 3-ingredient cookie, with just pistachios, oats, and maple syrup. They were good, but after a few rounds of testing, I decided I liked them best with a touch more sweetness from granulated sugar and a hint of vanilla. You can make these without the extra sugar for a lightly sweet cookie that's more chewy and moist.
How to Make Pistachio Cookies
Preheat the oven to 325°F, and line a baking sheet with parchment paper. In a large food processor, combine the pistachios, oats, salt and sugar, if using.
Process for about 10 seconds, then pulse the machine until there aren't any large or whole pieces of pistachio. Some of the oats will start to turn to flour.
Drizzle in the maple syrup and vanilla. Pulse the food processor until everything is combined, sticky, and the nuts are coarsely ground.
Tip: The maple syrup tends to pool underneath the blade. Lift it out and use a silicone spatula to make sure the syrup is fully incorporated.
Since these are bite-size cookies, use just 1 level tablespoon per cookie. Pack the mixture into a tablespoon, pop it out with your finger, then use your palms to flatten it into shape, about ¼ inch thick and 1 ¾ inches across.
Place on the baking sheet, and bake for 11–12 minutes if you included the sugar, or 12–13 minutes for the maple-only version.
The cookies don't spread in the oven but will puff up a tiny bit. Like most cookies, they're soft straight from the oven. Carefully peek underneath one cookie to see if the bottoms are golden brown. If so, they're done!
Let the cookies cool on the baking sheet.
How to Store
Once the cookies are completely cool, store in a covered container at room temperature for up to 4 days or refrigerated for up to a week. To freeze the cookies, place in an airtight, freezer‑safe container, and freeze for up to 2 months.
FAQs
Both! For crisp, crunchy edges with a chewy center, use the granulated sugar and bake a bit longer (just watch the bottoms). If you skip the sugar and sweeten only with maple syrup, the cookies are soft and chewy.
These cookies are lightly sweet. If you make the 4-ingredient version using only maple syrup, they are even less sweet (I know some of you prefer less-sweet desserts), and the maple flavor is more pronounced.
I haven't tested the recipe yet with quick oats, but since it's such a small amount and the oats are pulsed in the food processor, it should be fine.
Yep! Let them cool completely, then place in a freezer-safe, airtight container and freeze for up to 2 months.
Helpful Tip
I recommend parchment paper for this recipe instead of a silicone mat. The more direct heat transfer prevents a soggy bottom and helps the cookies crisp up.
I hope you enjoy these simple little pistachio cookies. If you try the recipe be sure to comment below and let everyone know!
Recipe
5-Ingredient Pistachio Cookies
Equipment
Ingredients
- 1 cup shelled raw pistachios
- ¼ cup rolled oats
- 3 Tablespoons sugar - see Notes for maple-sweetened option
- ¼ teaspoon fine sea salt - omit if using salted nuts
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (190°C), and line a baking sheet with parchment paper.
- In the bowl of a large food processor, combine the pistachios, oats, salt and sugar, if using. Process for about 10 seconds, then continue to pulse the machine until there are no large or whole pieces of pistachio remaining. Some of the oats will start to look like flour.
- Drizzle in the maple syrup and vanilla. Pulse the food processor until everything is combined and the nuts are coarsely ground. The mixture should be sticky and hold together. If you're making the maple-only version, it will be very sticky. Maple syrup will pool underneath the blade, so be sure to lift the blade and mix all of the syrup into the nut mixture.
- Use a tablespoon to portion the dough, using one level tablespoon per cookie. Flatten each one into shape, about ¼-inch thick and 1¾ inches diameter. Place on the cookie sheet (they won't spread).
- Bake for 10 to 12 minutes or until just golden on the bottoms (carefully lift one cookie to check). The longer they bake the crispier they get. Let cool on the baking sheet.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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