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No Bake Pistachio Cookies Recipe {Gluten-Free, Vegan}

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This gluten-free and vegan pistachio cookies recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.

no-bake-pistachio-cookies-recipe

St. Patrick’s Day is just around the corner so I wanted to share this recipe for pistachio cookies to help you celebrate. There’s no artificial food coloring in these treats, just some naturally green ingredients like pistachios and moringa powder. Share these delicious, nutrient-packed cookies with your family and friends for the Irish holiday, or make a batch to enjoy at home any day of the year.

pistachio-cookies-batter

There’s no baking involved in this recipe, and the cookies are loaded with healthy ingredients. The cookie part is made primarily from pistachios, for a boost of protein, good fats, antioxidants and iron. The mild nutty flavor of pistachios coupled with shredded coconut and rolled oats creates a satisfying treat with extra fiber. The combination of pistachios and rolled oats compensates for the lack of wheat flour, and keeps the recipe gluten-free. You also won’t need eggs or butter, so the recipe is perfect for vegan and dairy-free diets. These aren’t your traditional grain-based cookies, but they’re nourishing and delicious.

pistachio-cookie-cutouts

To play up the green color, I added a tablespoon of moringa powder to the recipe. Moringa is an energizing superfood that comes from the nutrient-rich leaves of the Moringa oleifera tree. It’s a complete protein with all 9 essential amino acids the body needs, and it’s packed with antioxidants that have been recognized for their anti-aging effects. A powerhouse of many nutrients, like calcium and iron, moringa provides a major health boost to smoothies, yogurt, salad dressing, raw desserts, and recipes like this one.

pistachio-cookies-filling

Raw cashews and almond butter lend a smooth and creamy consistency to the cookie sandwich filling, not to mention extra nutty nutrients. Coconut oil works exceptionally well as a substitute for butter and heavy whipping cream, and is considered a healthy fat that the body can easily convert into energy. You can prepare the filling while the cookies firm up in the freezer, so that you’ll be ready to assemble your delicious cookie sandwiches once they set.

gluten-free-pistachio-cookies-recipe

These no-bake pistachio cookies are a healthier way to satisfy your dessert craving. Whip up a batch for your St. Paddy’s Day celebration or just have them on-hand for a sweet snack. Enjoy the recipe!

No Bake Pistachio Cookies Recipe {Gluten-Free, Vegan}

Total Time: 20 minutes

Yield: 16 cookies

No Bake Pistachio Cookies Recipe {Gluten-Free, Vegan}

Ingredients

Instructions

  1. Place the cookie ingredients in your food processor and pulse until combined or until the mixture comes together. Place the mixture between two pieces of plastic wrap, and use a rolling pin to roll the cookie dough until it becomes about 1/2 inch thick. With a round cookie cutter, cut cookies out until you have no more dough. Set the cookies in the freezer for 5-10 minutes to harden.
  2. In the meantime, prepare the filling by placing the ingredients in the food processor and pulsing the mixture until it is nice and smooth.
  3. Take the cookies out of the freezer and scoop about 1-2 tablespoons of the filling over half of the cookies. Place another cookie on top of the filling to assemble the cookie sandwiches.
  4. Enjoy immediately or store cookies in the refrigerator for up to 1 week.
https://blog.nuts.com/no-bake-pistachio-cookies-recipe-gluten-free-vegan/

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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

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16 Responses to “No Bake Pistachio Cookies Recipe {Gluten-Free, Vegan}”

    • Meghan Remedios

      Hi there! You can always replace the coconut with other nuts, like pistachios, cashews, macadamia nuts, or Brazil nuts. Hope that helps!

      Reply
  1. nuts@eirual.com' Laurie

    I made these last night – a couple of observations:

    1) To get 16 cookies – they need to be approx 1.5″ – 1.75″ in diameter each. Not: you need to cut out 32 circles, so that you end up with 16 cookie sandwiches.
    2) You should roll out the dough to approx 1/4″ thickness. (not 1/2 inch!)
    3) Put only 1 tbs of filling per cookie.

    Cookies will also be very small, and much taller than shown in the image.

    Reply
      • nuts@eirual.com' Laurie Brown

        They were great, look forward to trying other recipes on your site 🙂

        Reply
    • dawnmarie053@yahoo.com' Dawn

      I’m left wondering if you enjoyed the flavor? Were they good? Oh, and I do appreciate the info which you posted.

      Reply
  2. annbinder@yahoo.com' Ann

    Hi,

    I like that you included nutritional info. Please tell me–is 29g, the serving size, 1 cookie (assuming we make 16 cookies with this recipe)?

    Reply
  3. laurat543@hotmail.com' Laura Howard

    Hi! Just wanted to post and say these were absolutely delicious!
    I was worried I’d eat them all in one go, they’re that tasty, but thankfully one was enough to satisfy. I have them in my freezer so me or my husband can take one out before going to the gym for a post workout snack.
    Thanks so much.
    Laura

    Reply
  4. ksmith615@gmail.com' Katie

    Do you think another nut butter could be used without altering the taste? I have peanut butter on hand but am worried the taste is too strong. Or, could the almond butter just be left out? Thanks!

    Reply
    • Meghan Remedios

      Hi Katie – The peanut butter should be find as long as you don’t mind a slightly stronger nutty flavor. You could always experiment with it. Good luck! 🙂

      Reply

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