These Oatmeal Pistachio Cookies are gluten free, hearty and super easy to make! Chewy, packed with nuts and chocolate, with a drizzle of pistachio cream, they’re unforgettable!
Why You’ll Love This Recipe
We loved my pistachio thumbprint cookies so much that I had to stay on this wave of healthier cookies topped with pistachio cream. It’s just too good, especially during Christmas!
These pistachio oatmeal cookies exceeded all my expectations! Made with oats, nuts, and maple syrup, they hold up pretty nicely and have chewy and crunchy edges. They’re nutty, hearty, and unbelievably easy to make with no dough chilling.
The little drizzle of pistachio cream on top makes them feel extra special without any extra work, and my kids loved them!
Ingredients for Oatmeal Pistachio Cookies
- Pistachios: Lightly salted roasted pistachios give these cookies a nutty flavor and make the base of the cookie dough. If yours are fully salted, just don’t add salt.
- Rolled oats: I prefer rolled oats because I like a chewy cookie. Quick oats could work if you don’t mind a softer texture.
- Oat flour: Naturally gluten-free and helps create soft, hearty cookies. You can buy it or just pulse oats in a food processor. See my Tips below if you’d like to substitute all-purpose flour.
- Baking soda: The leavening agent that helps cookies rise, spread, and brown.
- Salt: Enhances the flavors. Please omit if your pistachios are fully salted.
- Egg: 1 egg binds the ingredients and adds structure.
- Liquid sweetener: I used maple syrup, but honey pairs nicely with pistachios too.
- Vanilla extract: Adds a warm, sweet flavor.
- Dark chocolate: Coarsely chopped and mixed into the dough and on top for melty, chocolatey bites. Chocolate chips would work too. I like dark chocolate, my photographer used milk chocolate.
- Pistachio cream: I just can’t get enough, it’s perfect for a creamy, dreamy drizzle on top. I brought a few jars back with me from France, but you can also get a jar off Amazon.
How to Make Oatmeal Pistachio Cookies
You’ll need a food processor or blender to grind the pistachios, but after that, the dough comes together in one bowl.
Preheat oven to 350 F then line a baking sheet with parchment paper and lightly spray with cooking spray.
- Prep pistachios: Roughly chop 1/3 cup and set aside. Pulse the rest of the pistachios in a blender or food processor until ground.
- Combine dry ingredients: Mix the ground pistachios, 1/4 cup chopped pistachios, oats, oat flour, baking soda, and salt in a large bowl.
- Mix wet ingredients: Stir in the egg, maple syrup, and vanilla. If needed, add 1-2 tablespoons of oat flour so the dough is almost non-sticky. Let it rest 5 minutes to let the oats absorb the moisture.
- Add chocolate: Fold in 1/3 cup dark chocolate.
- Shape cookies: Scoop dough with a large cookie scoop onto the baking sheet, keep them about 2 inches apart. Wet your hands and gently flatten each ball, then press extra chocolate on top.
- Bake: Bake cookies for 18-20 minutes or until edges turn a bit golden.
- Cool and finish: Let the cookies cool for 10 minutes on the cookie sheet before transferring to a wire rack. Drizzle each oatmeal pistachio cookie with pistachio cream, then sprinkle with chopped pistachios for decor.
Tips for Best Results
Oatmeal cookies with pistachios are already special, these quick tips make them even better!
- If using salted roasted pistachios: Don’t add the salt or your cookies will end up too salty.
- Use all purpose flour: Swap in 1/2 cup all purpose flour instead of oat flour. Your cookies will have a more traditional baked texture instead of the hearty, chewy feel, and they won’t be gluten-free.
- Your cookies are done when: The center on the bottom is barely soft and the edges start to look golden brown.
- Warm up pistachio spread: Heat it in the microwave so it’s easy to drizzle.
Variations
- Nut swap: Try almonds, pecans, walnuts or hazelnuts instead of pistachios.
- No chocolate: Skip the chocolate and add extra chopped pistachios or nuts.
- Fruit add-ins: Mix in up to 1/3 cup of dried cherries, cranberries, raisins or chopped dates.
- Coconut crunch: Stir in 1/3 cup of shredded coconut for extra texture.
- Spice it up: Add 1/2 teaspoon of cinnamon, cardamom, or a pinch of nutmeg.
- Nut butter swirl: Drop small dollops of almond or peanut butter into the dough.
How to Store
Store: Cover them with a linen towel or pop them in a container with a lid. They’ll last 3-4 days, although our chewy oatmeal cookies never make it past 2.
Freeze: Keep them in a sealed container for up to 3 months. When you’re ready, let them sit out on the counter for a few hours to thaw.
More Oatmeal Cookies Recipes to Try
- Healthy oatmeal cookies
- Sugar free oatmeal cookies
- Healthy oatmeal cranberry cookies
- Blueberry oatmeal cookies
- Healthy zucchini cookies
Oatmeal Pistachio Cookies
These Oatmeal Pistachio Cookies are gluten free, hearty and super easy to make! Chewy, packed with nuts and chocolate, with a drizzle of pistachio cream, they’re unforgettable!
Video
Ingredients
- 2 1/3 cups lightly salted roasted pistachios*, divided
- 1 cup rolled oats
- 1/2 cup+ 2 tablespoons oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt*
- 1 large egg
- 1/3 cup maple syrup, or honey
- 2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate, coarsely chopped and divided
- Pistachio cream, for garnish
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F. Line large baking sheet with parchment paper and spray with cooking spray. Set aside.
- Chop coarsely 1/3 cup of pistachios and set aside.
- In a high speed blender or food processor, add remaining 2 cups of pistachios and process just until ground. Transfer into a large bowl along with 1/4 cup chopped pistachios, oats, oat flour, baking soda, salt and stir to combine.
- Add egg, maple syrup, vanilla extract and mix with spatula until thick, almost non-sticky dough forms. Add 1-2 tablespoons of oat flour, if needed. Let cookie dough sit for 5 minutes to allow oats absorb the moisture.
- Add 1/3 cup dark chocolate and stir to incorporate. Using a large cookie scoop, scoop the dough levelling at the top, and place on previously prepared baking sheet spacing 2 inches or so apart. I had 3 rows of 4 cookies lengthwise.
- Wet your hands and press each cookie ball into a desired size cookie and shape it, they spread 25% extra. Then gently press remaining chocolate chunks on top of each cookie.
- Bake for 18-20 minutes or until cookies start to get golden brown edges.
- Remove from the oven and let cool on a baking sheet for 10 minutes. Then transfer cookies to a wire rack and drizzle with pistachio cream and sprinkle with remaining 2 tablespoons of chopped pistachios.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
*You can use salted roasted pistachios, then omit salt in the recipe.
- Store: Covered with a linen towel or any container with a lid for 3-4 days. Honestly, ours are gone in 48 hours.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
Nutrition
Serving: 1cookie, Calories: 298kcal, Carbohydrates: 30g, Protein: 9g, Fat: 17g, Saturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 16mg, Sodium: 204mg, Fiber: 5g, Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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