You know that moment when you take a cookie from the tin, and it’s just…perfect? That’s what we’re making today. These cookies are a little bit crunchy, a little bit chewy, and entirely magical.
They also happen to be gluten-free, vegan, and incredibly simple. Honestly, their biggest challenge is not eating them all straight off the baking tray.
A Tiny Bit of Cookie Magic
These cookies have a secret, you see. They manage to be both elegant and completely approachable all at once. They feel fancy enough for a holiday platter, yet simple enough for a Tuesday afternoon with a cup of tea.
Their inspiration is Italian, where pistachios are celebrated in all their vibrant green glory. And the best part? We’re letting the nut itself be the star, with just a few friends along for the ride.
Ingredients Needed for the Recipe
Gathering your ingredients is the first quiet step in this cozy kitchen project. Each one has a specific, important job to do.
- Raw Pistachios: You’ll need a full bag. We use them in three different ways for the best texture, and raw is key so they toast perfectly in the oven.
- Sugar: It’s not just for sweetness. Sugar helps bind the cookies and gives them that signature delicate crunch.
- Fine Salt: A tiny pinch is the flavor booster, making the pistachio taste pop in the most wonderful way.
- Orange Zest: This is your optional, but highly recommended, sparkle. It adds a bright, festive note that sings with the nuts.
- Aquafaba: This is just the liquid from a can of chickpeas. It’s our magical egg replacer, binding everything together with a simple stir.
How to make Pistachio Cookies (gf, vegan)?
The process is a joy, really. It’s more like crafting something lovely with your hands than following a rigid set of rules.
Just remember, we’re making two different types of pistachio “flour” and saving a few nuts for a final, crunchy coat.
Step 1- Make the Pistachio Flour
Start by placing exactly 100 grams of pistachios and all of your sugar into the food processor. Now, pulse it. Pulse, stop, check. Pulse again.
You’re aiming for a fine, sandy texture here. Be patient, you want to avoid turning it into pistachio butter by over-processing.
Step 2- Create the Coarse Chop
Empty that lovely green flour into a mixing bowl. Now, add another 100 grams of pistachios to the empty processor. Give them a much shorter blitz this time.
You want visible little pieces, a coarse chop that will give our cookies a delightful, rustic texture later on.
Step 3- Bring the Dough Together
Add the coarse nuts, salt, and orange zest to your mixing bowl. Stir everything well so it’s evenly mixed. Here comes the aquafaba.
Add it slowly, just a tablespoon at a time, stirring after each addition. Stop the very second the mixture holds together when you squeeze a bit in your palm.
Step 4- Shape Your Cookies
Chop your remaining 50 grams of pistachios roughly and scatter them on a plate. Weigh or eye-ball your dough into twelve equal pieces.
Roll each piece into a ball, then gently press it into the chopped nuts, flattening it slightly into a rustic disc.
Step 5- Bake to Perfection
Arrange your cookies on a lined tray, they don’t spread too much. Slide them into a preheated oven, and let the magic happen for about 13 to 15 minutes.
The longer they bake, the crunchier they get. This is your personal preference moment. And please, let them cool completely on the tray before moving them.
Storing & Gifting Your Cookies
Once completely cool, these cookies will keep beautifully in an airtight container for about a week. They make a truly thoughtful gift, too.
Stack them in a clean jar, tie a ribbon around it, and you’ve given someone a little jar of pure, green happiness.
Tips
- Your food processor is your best friend here, but don’t walk away from it. Over-processing the nuts is the only real trick to avoid.
- When adding the aquafaba, think “less is more.” You can always add another teaspoon, but you can’t take it out.
- For a fun variation, try a tiny drizzle of dark chocolate on the cooled cookies, or swap the orange zest for a half teaspoon of rose water.
- If you don’t have aquafaba, a flax egg works wonderfully. Just mix one tablespoon of ground flax with three of water, let it sit for 15 minutes, and use it the same way.
The Simple Joy of a Freezer Stash
Here’s a secret I love. You can freeze these cookies unbaked, which is a total game-changer for fresh treats on demand. Simply shape and coat them as usual.
Lay them on a tray to freeze solid, then transfer to a bag. Bake straight from frozen, adding just a minute or two to the baking time. Instant cookie magic, whenever you need it.
Pistachio Cookies Recipe (GF, Vegan)
Description
These crunchy and chewy pistachio cookies are a guaranteed crowd-pleaser—perfect for the holidays or any time you’re craving a wholesome, plant-based treat. Naturally gluten-free and vegan, they require just a handful of simple ingredients and are so easy to make that even kids can help! With optional orange zest for a festive twist, these Italian-inspired cookies are as beautiful as they are delicious. Bake them fresh or freeze the dough for later—either way, they’re destined to become a holiday staple.
Ingredients
Instructions
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Preheat oven to 180°C (355°F) or 160°C fan (320°F fan). Line a baking tray with parchment paper.
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In a food processor, combine 100g pistachios and all the sugar. Pulse until very finely ground—avoid over-processing to prevent nut butter formation.
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Transfer the fine mixture to a mixing bowl. Add another 100g pistachios to the food processor and pulse until coarsely chopped. Add to the bowl.
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Stir in salt and orange zest (if using). Gradually add aquafaba, 1 tbsp at a time, mixing until the dough just holds together when pressed in your palm. Do not over-wet.
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Roughly chop the remaining 50g pistachios and spread on a plate or board.
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Divide dough into 12 equal portions (~25g each). Roll into balls, then gently flatten and press one side into the chopped pistachios to coat.
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Place cookies coated-side up on the tray, spaced apart. Bake for 13–15 minutes—shorter for chewier, longer for crispier.
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Let cookies cool completely on the tray before transferring—they are fragile when warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 6 gg10%
- Saturated Fat 0.7 gg4%
- Trans Fat 0 gg
- Cholesterol 0 mgmg0%
- Sodium 35 mgmg2%
- Potassium 90 mgmg3%
- Total Carbohydrate 9 gg3%
- Dietary Fiber 2 gg8%
- Sugars 6 gg
- Protein 3 gg6%
- Calcium 30 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flax egg substitute: Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit 15 minutes before using.
- Freezing tip: Freeze shaped, uncooked cookies on a tray, then transfer to a bag. Bake from frozen—add 1–2 minutes to baking time.
- Storage: Keep in an airtight container for up to 5 days at room temperature.
- No orange zest? Skip it or swap with lemon zest for a different citrus note.
