These oatmeal pistachio cookies are quick & easy to make, relatively healthy and with a gently chewy crunch. Gluten free, dairy free & no refined sugar.
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In all honesty, cookies are not something I make all that often. In fact, I hardly ever either make them or buy them, I am more of a fan of muffins, scones and croissant-type things with my coffee or whatever excuse I have for having something sweet.
But my son is getting more in to cookies so it seemed only fair to experiment. I wanted to try making cookies that were tasty but a little different and ideally relatively healthy. These oatmeal pistachio cookies most definitely fit in perfectly.
Another confession, while I made these for a virtual cookie exchange, I have never been to a cookie exchange party nor really know what it’s all about. But from what I understand, I’d want to have a bit of a story to my cookie to help them gain a bit of popularity.
I’m not sure I’ve got that here, but hey, they’re still tasty.
I debated about making another German Christmas cookie, linking to my time in Germany as a student, or a shortbread variation to go with my Scottish roots but in the end I went for something altogether different.
These pistachio oatmeal cookies have if anything more of a flavor of the Middle East to them, an area whose cuisine I enjoy a lot and have visited a couple times but I’m afraid other than that, it’s more just I thought they would taste good. And, I’m glad to say, they do.
Making healthier cookies
As you may know by now, I prefer to make relatively healthy versions of dishes and baking – particularly since I know my older son will be digging in to them. But I only do so as far as makes sense, and some traditional recipes I prefer not to mess with.
Cookies are that bit trickier since they are in all honesty all about sweetness and there’s only so many ways you can vary that in a cookie. At least with it still being a cooking rather than an energy bite (also good, but different).
I had quite a bit of success with my spiced Vermont maple cookies and like the texture oats gives, so used that as a bit of a base. I wanted a bit more crunch and do love pistachios so they seemed a great choice.
Honey and pistachios go really well together and so this seemed the ideal way to sweeten them and add to the great flavor. Coconut oil also goes well with the other ingredients, as does almond meal/flour, and it means they stay gluten and dairy free.
How to make oatmeal pistachio cookies
These cookies are incredibly quick and easy to make, being only six ingredients and the food processor doing the chopping and mixing for you.
All you really do is scoop the mixture out and bake them. They gently brown as they bake but don’t really change in shape so don’t worry about them being relatively close on your baking sheet.
See how they come together in the short video!
As I said, these oatmeal pistachio cookies have a bit of a taste of the Middle East to them, with the naturally flavorful pistachios and honey giving them a wonderful sweet nuttiness. This is complimented by the oats and almonds to give a nice crunchy cookie that’s pretty healthy too.
In other words, you have the perfect excuse to have another one. Or two… or more. Hey, they are so easy just make another batch and enjoy!
Tools you may find helpful for these cookies (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Enjoy cookies? Try some other favorites!
- Brunkager (Danish Christmas cookies)
- Kolache cookies
- Alfajores (dulce de leche sandwich cookies)
- Chocolate orange shortbread cookies
Plus see the Holiday ideas for more inspiration, both sweet and savory, perfect for the festive period.
Oatmeal pistachio cookies
- 1 cup pistachios 140g, shelled
- 1/2 cup ground almonds 60g almond meal
- 1 cup old-fashioned oats 100g, rolled oats, not quick-cook
- 1/4 cup coconut oil 4tbsp, melted and cooled
- 1/4 cup honey 4 tbsp
- 1 egg
- Preheat oven to 350F/180C.
- Pulse the pistachios in the food processor until they are fairly crumb-like – a few lumps are fine you just don’t really want large pieces.
- Add the ground almonds, oats, coconut oil, honey and egg and pulse a few times to mix well.
- Take tablespoonfuls of the mixture and gently form into squashed balls then lay on a lined baking sheet – note the mixture is fairly sticky and doesn’t really change shape when it bakes.
- Bake for around 15 minutes until gently golden and set. Allow to cool before enjoying.
Plus get some more cookie inspiration:
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes by The Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla