Welcome to a truly unique and sophisticated cookie experience! This recipe for gluten free vegan pistachio cookies is a dream come true for anyone who adores the rich, nutty flavor of pistachios. They are perfectly soft and chewy, with delightfully crisp edges and a beautiful, naturally green-ish hue.
Table of Contents
A Little Story About This Dish
I’ve always been captivated by the flavor of pistachios in desserts, but it’s often overshadowed by other ingredients. I wanted to create a cookie where pistachio was the undeniable star. After a bit of experimenting with pistachio butter and coconut butter, this amazing recipe was born. The first time I bit into one of these gluten free vegan pistachio cookies, I knew I had created something special. They are now my favorite treat to bake when I want something a little different and incredibly elegant.
Get Ready to Cook!
What to Expect
These gluten free vegan pistachio cookies are a joy to make and come together with about 20 minutes of active time, plus a mandatory 30-minute chill time. The process is straightforward, involving a simple mix-and-chill dough. The final cookies are wonderfully soft and chewy in the center with slightly crisp edges, boasting a rich, authentic pistachio flavor.
Before You Begin
There are two crucial steps for success. First, make your flax egg right away and let it sit. This gelling time is what allows it to become an effective binder. Second, do not skip chilling the dough! This 30-minute rest in the refrigerator is essential. It solidifies the fats, which prevents the cookies from spreading too much and results in a much better, chewier texture for your gluten free vegan pistachio cookies.
The Heart of the Dish: Ingredients You’ll Need
These delightfully chewy gluten free vegan pistachio cookies are crafted from a unique blend of nut butters and wholesome ingredients.
| Ingredient | Amount |
| Dry Ingredients | |
| Gluten-Free Flour | 1 cup + 2 tbsp |
| Maple Crystals | 1 ¼ cup |
| Baking Soda | 2 teaspoon |
| Ground Flaxseed | 2 tablespoon |
| Sea Salt | ¼ teaspoon |
| Raw Pistachios | ⅓ cup, plus extra for topping |
| Flakey Sea Salt | ¼ teaspoon |
| Wet Ingredients | |
| Pistachio Butter | ⅔ cup |
| Coconut Butter, smooth | ¼ cup |
| Vanilla Powder | 1 teaspoon |
| Water | 6 tablespoon |
Let’s Get Cooking! Step-by-Step Guide
1. Make Your Flax Egg
First, create your vegan binder. In a small bowl, combine the ground flaxseed and water. Give it a good mix and then set it aside for 5 to 10 minutes to allow it to thicken and form a gel-like consistency.
2. Mix the Wet Ingredients
In a separate large mixing bowl, combine the smooth coconut butter, rich pistachio butter, and vanilla powder. Once your flax egg has thickened, add it to this bowl. Using a handheld or stand mixer, whisk these wet ingredients together until they are well combined and creamy.
3. Combine and Form the Dough
Sift your dry ingredients—the gluten-free flour, maple crystals, baking soda, and sea salt—directly into the bowl with the wet ingredients. Mix everything together until a soft, pliable cookie dough forms. Now, gently fold in the ⅓ cup of raw pistachios until they are evenly distributed throughout.
4. Chill the Dough
This step is essential for the perfect texture! Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This will make the dough easier to handle and prevent the cookies from over-spreading in the oven.
5. Scoop and Bake
While the dough chills, preheat your oven to the temperature specified by your gluten-free flour blend (typically 350°F) and line a baking sheet with parchment paper. Once chilled, use a cookie scoop to form uniform dough balls and place them on the prepared tray, leaving some space between them. For the best shape, use your palm to gently press each dough ball down slightly. This helps them spread into a classic cookie shape as they bake.
6. Bake to Perfection
Bake for 10-12 minutes. Your gluten free vegan pistachio cookies are ready when they are flat, have wonderfully soft centers, and the edges are just beginning to look slightly crisp. Remove the cookies from the oven, sprinkle with a little extra flaky sea salt and chopped pistachios if desired, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Mastering the Dish: Pointers for Perfection & How to Store
Butter Quality is Key: The texture of your pistachio butter and coconut butter makes a big difference. For the best results, use smooth, silky butters that are well-stirred. If your nut butters are stiff or separated, it can affect the final dough. The key to amazing gluten free vegan pistachio cookies is a smooth, cohesive dough.
Don’t Overbake: These cookies are at their best when the centers are soft and chewy. Keep a close eye on them and pull them from the oven as soon as the edges are set and slightly crisp. They will continue to firm up on the cooling rack.
Storage: Properly storing your gluten free vegan pistachio cookies is important. Once they have cooled completely, keep them in an airtight container at room temperature for up to 4 days. Their flavor and chewy texture hold up beautifully.
Let these additional recipes provide you with some great ideas for your next gluten-free meal: Dark Chocolate and Sea Salt Nut Bars and Gluten Free Peanut Butter Cookies and Flawless Gluten Free Blueberry Scones.
Your Burning Questions Answered!
What are maple crystals and can I substitute?
Maple crystals are a granulated sweetener made from pure maple syrup. They have a wonderful, rich flavor. If you can’t find them, you can substitute an equal amount of coconut sugar, which will provide a similar caramel-like sweetness to your gluten free vegan pistachio cookies.
Can I make these cookies without a mixer?
Yes, you can. While a mixer makes combining the wet ingredients easier, you can absolutely do it by hand with a whisk and some determination. Just be sure to whisk the butters and flax egg vigorously until they are smooth and creamy before you add the dry ingredients.
Why is my dough crumbly?
If your dough seems too crumbly, it’s likely that your gluten-free flour blend is a bit more absorbent or your nut butters were on the thicker side. A good way to troubleshoot your gluten free vegan pistachio cookies is to add a tiny bit more water, just one teaspoon at a time, until the dough comes together into a soft, manageable consistency.
Dig In & Enjoy!
You are now equipped with a truly special recipe that’s perfect for any occasion that calls for a sophisticated, flavorful treat. We hope you love this unique recipe for gluten free vegan pistachio cookies as much as we do. Enjoy every single chewy, nutty bite!
To see my newest content and find out what I’m working on, be sure to connect with me on Pinterest.
The Best Gluten Free Vegan Pistachio Cookies (Chewy & Delicious)
- Total Time: 62
- Yield: 15 1x
Description
This recipe for gluten free vegan pistachio cookies is a dream come true for pistachio lovers. They are perfectly soft and chewy, with delightfully crisp edges and a rich, nutty flavor.
Ingredients
1 cup + 2 tbsp gluten-free flour
1 ¼ cup maple crystals (or coconut sugar)
2 teaspoon baking soda
2 tablespoon ground flaxseed
¼ teaspoon sea salt
⅓ cup raw pistachios, plus extra for topping
¼ teaspoon flakey sea salt (for topping)
⅔ cup pistachio butter
¼ cup smooth coconut butter
1 teaspoon vanilla powder
6 tablespoon water
Instructions
1. Create a flax egg: combine the water and ground flaxseed in a small bowl, mix, and let it sit for 5-10 minutes to thicken.
2. In a separate large mixing bowl, combine the smooth coconut butter, pistachio butter, and vanilla. Add the thickened flax egg and whisk with a mixer until creamy.
3. Sift the dry ingredients (flour, maple crystals, baking soda, sea salt) into the wet ingredients and mix until a soft dough is formed.
4. Fold in the pistachios until they are evenly distributed.
5. Chill the dough in the refrigerator for 30 minutes.
6. Preheat your oven and line a baking tray with parchment paper.
7. Use a cookie scoop to form dough balls and place them on the baking tray. Gently press the cookies down to help them spread while baking.
8. Bake for 10-12 minutes, or until the cookies are flat with soft centers and slightly crisp edges.
9. Remove from the oven and transfer to a cooling rack to cool completely.
Notes
Chill Time is a Must: Do not skip chilling the dough for 30 minutes. This is essential to prevent the cookies from spreading too much and ensures a chewy texture.
Don’t Overbake: The cookies are best when the centers are soft and chewy. They will firm up as they cool.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Vegan