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These pistachio cookies are extra rich and chewy with an irresistibly fudge-y texture! This is THE pistachio cookie recipe you’ll want to make over and over again, thanks in part to their incredible flavor (from real pistachios!) and short ingredient list.
Our cookies fall somewhere in between Italian pistachio cookies and pistachio pudding cookies. They’re loaded with that nutty pistachio flavor we love but instead of a crisp treat (like our Pistachio Cherry Cookies) these are ultra chewy cookies. Oh yessss.
We’re suckers for anything pistachio (have you tried this Chocolate and Pistachio Ice Cream Roll? Or our Vanilla, Rose and Pistachio Cake?). Pistachio adds a rich nuttiness to baked goods and it has a versatile flavor that can be paired with other delicate flavors. Ground pistachio not only gives these cookies a distinct flavor, but an incredible texture, too!
Be ready to make these pistachio cookies your new go-to! Yes, they will rival even our favorite spelt chocolate chip cookies!
Why this Pistachio Cookie Recipe Works
These extra chewy and soft cookies have almost a fudge-like consistency. They’re made with just a few simple ingredients and come together completely in the food processor!
Here’s why we love them:
- A food processor makes this recipe super easy. You can grind and mix the nuts in the same processor bowl.
- They only take a few minutes before they’re ready for the oven.
- They’re completely flourless, which makes them gluten-free and grain-free.
- Each cookie is packed with an unbeatable pistachio flavor.
- If you use Sicilian pistachios the cookies will have a bright green color and more intense flavor.
- These cookies are extra sweet but if you cut back on the sugar, they will not be as fudgy and chewy.
The Ingredients
Just seven ingredients are all you need for our Sicilian pistachio cookie recipe. Once the pistachios are ground, the rest is a breeze and you’ll be well on your way to enjoying these delicious cookies in no time.
You will need:
- Pistachios- Yes, these cookies are packed with real pistachios! Use raw or toasted nuts (see note below for getting a bright green color). Make sure they’re unsalted pistachios.
- Sugar- Instead of brown sugar and granulated sugar that you typically see in cookie recipes, this one calls for granulated sugar and powdered sugar (also called confectioner’s sugar).
- Flavor agents- Sea salt, ground cardamom (or cinnamon), and vanilla extract.
- Egg whites- You’ll need two of them and make sure they’re fresh!
For an extra bright, green color, use Sicilian pistachios and skip toasting the nuts. However, note that toasted nuts taste extra amazing and will give the pistachio cookies an even richer, nutty flavor.
How to Make Chewy Pistachio Cookies
Our recipe is made with real ingredients (that’s right, no instant pistachio pudding mix) and you will need a food processor or high-speed blender in order to easily grind the pistachios.
Essentially, we’re making homemade pistachio flour, similar to how almond flour gets made. It serves as the base of this recipe and it’s so, soooo good. By the way, you will love our gluten free peanut butter cookie that is similar to this one.
Here’s a quick summary but for the full recipe, scroll to the bottom of the page to view the printable recipe card.
- Process the dry ingredients. Place the pistachios, sugars, salt, and cardamom in the food processor. Process until the pistachios look like sand (scrape the corners a couple of times).
Be careful not to over-process the flour mixture or you’ll end up with pistachio nut butter!
- Add the wet ingredients. Add in the eggs and vanilla extract and pulse until the cookie dough forms. The mixture will be thick and sticky.
As soon as you add the egg whites, the vibrant green color will pop! The color in the photo above is natural. That is how vibrantly green the dough will look if you use Sicilian pistachios.
- Scoop and bake. Using a cookie scoop, spoon out equal portions of cookie dough. Place the dough balls on a cookie sheet, spacing them 3 inches apart.
Bake the cookies until they’re a bit puffy and start to crack on the tops. Do not overbake- they will appear slightly soft in the center. - Cool. When they’re done baking, let the cookies cool completely on the cookie sheets (there’s no need to transfer them to a wire rack).
Recipe Tips for the Best Results
- Toasting the pistachios will give the cookies more depth of flavor. However, for a brighter green color, use raw pistachios.
- If you want to toast the pistachios first, spread them out on a baking sheet and bake at 350°F for 6 to 10 minutes. Let them cool before adding them to the food processor.’
- You can make the cookie dough 3 to 5 days in advance and store it in an airtight container in the fridge (or a large mixing bowl covered with plastic wrap). The cold dough will be more difficult to scoop so let it come to room temperature before scooping it out onto the cookie sheet.
- We used Sicilian pistachios (Bronte pistachios) from Bronte, Sicily for the cookies in the photos but this recipe works well with any type of pistachio.
The Bronte pistachios have a deeper green color and a richer flavor than pistachios grown in any other country. It has to do with the soil in the Bronte area. Just like our San Marzano tomato sauce, it can affect the color and flavor of food. - If you want to use Sicilian pistachios, we recommend purchasing ground pistachio flour because whole Bronte pistachios are much more expensive.
More Cookie Recipes
If you’re looking for the perfect cookie recipe to satisfy your sweet tooth, then you’ve come to the right place! Here is a list of delicious recipes that are sure to please everyone:
- Madeleine cookies
- black cocoa cookies
- heart shaped chocolate chip cookies
- lemon meringues
- chocolate chip egg yolk cookies
- strawberry shortbread cookies
This recipe was adapted from Cookies: The New Classic cookbook.
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Some Other Recipes We Are Sure You Will Love:
Matcha Chocolate Chip Cookies are a delicious spin on a soft and chewy chocolate chip cookie. We’ve added matcha for a earthy flavor that naturally pairs well with rich chocolate.
Make our Rose Pistachio Biscotti Cookies for a special occasion. These sweet and pretty heart-shaped cookies have a delightful rosewater flavor paired with ground pistachios and a delicious biscotti crunch.
Our maple pecan cookies are loaded with maple flavor and crunchy pecans. The maple icing brings them over the top.
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Chewy Pistachio Cookies
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups raw or toasted pistachios, (280 grams)
- 1 cup granulated sugar, (200 grams)
- ¾ cup powdered sugar, (75 grams)
- ½ teaspoon salt
- ¼ teaspoon ground cardamom or cinnamon
- 2 egg whites
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Fit a food processor with a blade attachment.
- Place the pistachios, granulated sugar, powdered sugar, salt, and cardamom in the food processor. Process until the pistachios look like sand. You may need to stop the processor and scrape the corners a couple of times. Don’t process the mixture too long or it will turn into sweet nut butter.
- Add the egg whites and vanilla extract to the food processor and pulse until well combined. Scrape the sides and pulse a few more times. The mixture should look like a thick, sticky dough.
- Use a 2-tablespoon sized cookie scoop and scoop balls of cookie dough. Place the cookie dough on the baking sheets, spacing them 3-inches apart.
- Bake the cookies for 12 to 14 minutes until they get slightly puffy and start to crack on the tops. Don’t over bake the cookies. They will appear slightly soft in the center and they should not get too browned.
- Let the cookies cool on the baking sheets
Notes
- Toasting the pistachios will give the cookies more depth of flavor but they will have a brighter green color if you use raw pistachios.
- If you want to toast the pistachios first, spread them out on a baking sheet and bake at 350°F for 6 to 10 minutes. Let them cool before adding them to the food processor.
- You can make the cookie dough 3 to 5 days in advance and store in the fridge. The cold dough will be more difficult to scoop so let it come to room temperature before scooping it.
- We used Sicilian pistachios (Bronte pistachios) from Bronte, Sicily for the cookies in the photos. The Bronte pistachios have a deeper green color and a richer flavor than pistachios grown in any other country. This recipe works well with any type of pistachio.
- Powdered sugar is also called confectioners sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
We tried these as part of our Christmas cookie blitz – followed the recipe exactly and they still came out completely flat (but flavorfull). Maybe perfect for ice cream sandwiches???!!!
Thank you so much for trying out the pistachio cookie recipe and sharing your experience! I’m glad to hear that the flavor was spot on. The texture of these cookies can indeed vary depending on how finely the pistachios are ground. If the nuts are not ground finely enough, it can lead to flatter cookies, as you’ve experienced.
Using these flatter cookies for ice cream sandwiches is an absolutely brilliant idea! For future batches, if you prefer a thicker cookie, try grinding the pistachios a bit more finely.
I adore pistachio! This recipe looks amazing. But what is the recipe if I use the pistachio fflour you auggested instead of grimding my own. Thanks!
If you start with the pistachio flour, use 280 grams of the flour and combine it with the rest of the ingredients. You don’t have to use a food processor if you are starting with ground pistachio flour. Just whip everything up with an electric mixer.
Great flavor. Tried twice and found that they spread and got too thin in the oven. Still had a nice chew. In fairness to the recipe maybe I’m not getting the pistachios blitzed enough, but i like a liiiiittle bit of texture. Could not get the result I was seeing in the photo. Third try – Decided to add an egg white, split the egg whites in half and do a macaron style of making the dough. Use 75g granulated sugar in one half of the egg whites and make a meringue. Use the remaining sugar and egg whites to follow the recipe above. Then fold in your meringue and mix until it has a looser consistency. Let the cookie create a skin! That was an important step even with my first two tries. Very happy with the result!! And again, the flavor cannot be beat!
You do need to grind the pistachios pretty finely. Since there isn’t any flour in this recipe, the ground pistachios need to be almost as finely ground as cornmeal or almond flour. I’m glad you were able to find a way to make the cookies work out. If you want to give it another shot, blitz the pistachios very finely, then add additional chopped pistachios for texture.
Could I add white chocolate chips to this recipe?
Yes, but it will make the cookies quite a bit sweeter. These are already pretty sweet to start with, and the centers of the cookies have almost a fudgy texture.
I love the natural green colour from the pistachios. These cookies must have tasted amazingly delicious, Dahn.
I’ll never turn down cookies. And with pistachios? Yes, please. 🙂 Terrific looking recipe — thanks.
I’m with you, John 😉