These oatmeal pistachio cookies are quick & easy to make, relatively healthy and with a gently chewy crunch. Gluten free, dairy free & no refined sugar.
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. 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.
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 oatmeal pistachio 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 wonderfully 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. Giving you the perfect excuse to have another one. Or two… or more. Hey, they are so easy just make another batch and enjoy!
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
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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
- Oatmeal pistachio cookies by Caroline’s Cooking (you’re here!)
- 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
Remember to pin for later!
Skye says
October 8, 2018 at 6:28 amThanks for this superb recipe! Just baked a batch. Replaced oil with unsweetened applesauce sauce. Just wondering if its normal that the baked cookies are not super crispy?
Caroline's Cooking says
October 8, 2018 at 2:23 pmGlad you enjoyed. They are typically more chewy with a bit of a crispness, but using applesauce is definitely going to make a difference – it has a higher water content and doesn’t aid crispness in the way an oil or butter would.
Skye says
October 3, 2018 at 10:23 amThanks for sharing ! How long can I keep these cookies?
Caroline's Cooking says
October 4, 2018 at 10:34 amThanks, I’m not sure exactly how long they will keep (we got through them pretty quickly!), and some will depend how warm it is where you keep them as they will probably keep better cool, but at least a couple days should work if covered.
Cathy says
December 11, 2015 at 5:22 pmWhat a delicious combination! I love cookies this time of year, and the sweet and salty are my favorites! 🙂
Cathy
Caroline's Cooking says
December 12, 2015 at 8:05 pmThanks, Cathy, these do indeed have great flavors!
KC the Kitchen Chopper says
December 11, 2015 at 2:10 pmPistachios tend to be forgotten. But now that we can buy them shelled they should be used in lots or recipes. This cookie recipes with the oatmeal sounds so tasty. Great way to use those healthful nuts.
Caroline's Cooking says
December 12, 2015 at 8:05 pmThanks, KC, they are definitely one of my favorite nuts, such a great flavor and I agree getting them shelled makes them a lot easier to cook with!
Faye Wilkerson says
December 11, 2015 at 12:56 amI just keep adding cookie recipes to my list, another must try.
Caroline's Cooking says
December 12, 2015 at 8:04 pmThanks, Faye – I know I am biased but I’d agree, these are great 🙂
Analida's Ethnic Spoon says
December 10, 2015 at 10:38 pmI love the flavors in these! Pinned for later!
Caroline's Cooking says
December 12, 2015 at 8:03 pmThanks, Analida – hope you manage to make them and enjoy, they are so easy but tasty!
Liz says
December 8, 2015 at 11:24 amI am the only one in my family who will eat oatmeal cookies. Don’t think I had better bake these as I think I would eat the whole batch myself. Oatmeal is healthy, yes?
Caroline's Cooking says
December 9, 2015 at 2:19 pmIndeed, definitely healthy 🙂 Well, maybe make a batch and plan to give some away…but see what happens 🙂 It wouldn’t be so bad if you had them all yourself!
Johanne Lamarche says
December 4, 2015 at 10:11 pmCookie making is not my thing either Caroline but I love the short list of ingredients and wholesomeness of these. thank you for bringing them to FF and sharing all the other cookie links with us.
Caroline's Cooking says
December 9, 2015 at 12:32 pmThanks, Johanne, and thanks for co-hosting FF this week!
Lauren @ Sew You Think You Can Cook says
December 3, 2015 at 5:09 pmI just love these – they look like the perfect Christmas cookie with those pistachio bits peeking through.
Caroline's Cooking says
December 4, 2015 at 7:47 amThanks Lauren, I agree – I am going to have to make more we got through them too quickly 🙂
Tara says
December 3, 2015 at 11:20 amSuch interesting cookies. That flavor combinations sounds perfect!
Caroline's Cooking says
December 4, 2015 at 7:47 amThanks, Tara, the flavors are fantastic!
Sue Lau says
December 3, 2015 at 11:05 amI love pistachios but never thought to put them in an oatmeal cookie. Thanks for the idea!
Caroline's Cooking says
December 4, 2015 at 7:46 amThanks Sue, definitely worth trying!
Liz @ Books n' Cooks says
December 2, 2015 at 8:50 pmAlready made these! What a nice, nutty flavor! Thanks!
Caroline's Cooking says
December 4, 2015 at 7:45 amSo glad you tried them and liked them – thanks for letting me know!
Suchitra says
November 30, 2015 at 4:09 pmLove the way you have added pistachios and honey into the regular oatmeal cookies. I am going to try this.Thanks for sharing.
Caroline's Cooking says
December 4, 2015 at 7:39 amThanks Suchitra, the flavors are so tasty I hope you try them.
Wendy, A Day in the Life on the Farm says
November 30, 2015 at 1:05 pmThey sound lovely.
Caroline's Cooking says
December 4, 2015 at 7:39 amThanks Wendy!
Nicole | Daily Dish Recipes says
November 29, 2015 at 9:05 amMy favorite nut! These cookies sound amazing!!
Caroline's Cooking says
December 4, 2015 at 7:36 amThanks, Nicole. I love pistachios too!
Liz says
November 28, 2015 at 2:04 pmI am a huge oatmeal cookie fan, and adding pistachios sounds like a wonderful idea!
Caroline's Cooking says
November 28, 2015 at 9:18 pmThanks Liz, the pistachios give them a great flavor.