Name: Amazingly Delicious Pistachio Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Middle Eastern
Ingredients: 1/4 cup vegetable oil, such as grapeseed or sunflower; 1/3 cup granulated sugar; 3/4 cup loose tahini, shake the jar before using (See note 1); 1/2 cup pure maple syrup, divided; 1 1/3 cups all-purpose flour; 1/2 tsp of baking powder; 1/4 tsp of salt; 3/4 cup chopped shelled raw pistachio kernels

Jump to Recipe·Print Recipe·5 from 1 review

Our pistachio cookies are slightly firm and perfectly sweet. Made with 6 ingredients and one bowl.

overhead view of plate filled with pistachio cookies

Our vegan, easy pistachio cookies are amazingly delicious. Nutty crunchy Pistachios work in harmony with sweet maple syrup and creamy tahini, giving these cookies the perfect crunch. Our vegan cookies do not contain eggs, butter, or milk but taste just as good as if they did!

What You Will Love About Our Pistachio Cookies

Easy to make. You only need one bowl, six ingredients, and thirty minutes for these tahini cookies. Our beautiful pistachio cookies come together fast with no fuss. Thirteen minutes in the oven and just look at how pretty they are!

Flavorful. The pistachios add so much richness to this cookie, it's one recipe your family will ask for over and over again.

Ingredients for Pistachio Cookies

Vegetable Oil. Grapeseed or sunflower oil are great choices for this cookie.
Granulated Sugar.
Loose Tahini. It's best to use a new jar of tahini. Make sure you shake it really well before using it.
Pure Maple Syrup.
All-Purpose Flour.
Baking Powder.
Chopped Shelled Raw Pistachio. You can buy so many varieties of pistachios. Make sure you purchase raw and plain.

How to Make Pistachio Cookies

Whisk oil, sugar, tahini and maple syrup.

First, preheat the oven and line your baking sheet with parchment paper so that the cookies don't stick. Then you are ready to start mixing this vegan cookie recipe. Combine the oil and sugar in a large mixing bowl, and whisk until smooth. If you use a hand mixer, set it to low speed.

Add the tahini and 3 tablespoons of maple syrup. Whisk again until smooth. Add the dry ingredients, including flour, baking powder, and salt. Keep mixing until it forms a soft dough.

Scoop out balls of cookie dough using a 1 ½ tablespoon ice cream scoop. Place the remaining maple syrup in a small bowl and place the chopped pistachios on separate a small plate. Dip the bottom of each cookie dough ball into the maple syrup.

Place each ball on top of the chopped pistachios and slightly press to flatten the dough. Carefully dip the other side of the cookie into the maple syrup and lightly press into the chopped pistachios. Place cookies on the baking sheet.

Bake the cookies for 13 minutes. Let the cookies cool completely before taking removing them from the baking sheet. You will not need a wire rack. The cookies will finish firming up on the baking pan and can be moved directly to a storage container or cookie platter.

Pistachio Cookie Tips

For this recipe is better to use a freshly open jar of tahini and shake it well. The bottom drier part of a tahini jar is great for making tahini sauce or homemade hummus using a food processor. This way, the tahini will get blended well.
Tahini pistachio cookies will be soft when hot. They will firm up as they cool.
Use a cookie scoop so that all of your cookies are uniformly sized and will cook evenly.
If the cookies have spread a little when you remove them from the oven, gently place the rim of a glass or a round cookie cutter over each cookie (making sure you don’t cut any of the edges). Gently move it in small circles in order to reshape the cookies and make them all even in size. You must do this immediately after they come out of the oven while they’re still hot.
These cookies do not fall apart once cool and make an excellent gift for neighbors, teachers, friends or co-workers.

Side view of plate filled with pistachio cookies

FAQ

What is the best flour to use for pistachio cookies?

All-purpose flour works perfectly fine. You can also use a one-for-one gluten-free flour.

What if the pistachio cookie dough is too wet?

Make sure you use the scoop and level method of measuring the flour. Make sure you shake your tahini jar really well before adding tahini to your recipe.

What if the pistachio cookie dough is too dry?

Do not use the bottom of the tahini jar as it dries out and will not work well for your cookies.

Can you bake with raw pistachios?

Yes. That is what we recommend for this recipe.

Can pistachios go bad?

Yes. Like all nuts, pistachios contain oil which can go rancid. These nuts can also soften over time. Make sure you store the nuts in a tightly sealed container to prevent spoilage from exposure to moisture or heat.

Are pistachios good for you?

These tasty nuts are high in potassium and protein and also contain fiber, vitamin B6, phosphorus, and thiamin. Like most nuts they also contain healthy good-for-you unsaturated fats. Even better, pistachios have one of the lowest fat contents of any nut.

Cookie Storage

You can keep leftover cookies in an airtight container for several days at room temperature.

These pistachio cookies keep well in the freezer in a plastic airtight container and can be thawed at room temperature. Set out a plate in the afternoon when company or family are on their way.

Variations

You can make this same recipe with almonds instead of pistachios.

Drizzle your cookies with melted chocolate if you like a little more sweetness. Use semi-sweet or white chocolate chips melted in the microwave.

If you like, these cookies can be spiced with a little cardamom or cinnamon.

More Amazing Vegan Cookie Recipes

overhead view view of plate filled with pistachio cookies

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