Amazingly Delicious Pistachio Cookies

Why You’ll Love This Recipe

These cookies offer a wonderful balance of sweet, salty, and nutty flavors. The tahini adds a creamy richness that pairs perfectly with the crunch of pistachios, and the maple syrup provides a subtle caramel-like sweetness. They’re easy to make, dairy-free, and perfect for pairing with coffee, tea, or as an elegant dessert for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup vegetable oil, such as grapeseed or sunflower
⅓ cup granulated sugar
¾ cup loose tahini, shake the jar before using
½ cup pure maple syrup, divided
1⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup chopped shelled raw pistachio kernels

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together vegetable oil, sugar, tahini, and ¼ cup maple syrup until smooth.
3. In another bowl, whisk flour, baking powder, and salt until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Fold in chopped pistachios, reserving a few for topping if desired.
6. Scoop 1-tablespoon portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each cookie slightly and brush tops with the remaining ¼ cup maple syrup for a glossy finish.
8. Sprinkle with reserved pistachios and bake for 10–12 minutes, or until edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Serves: About 20 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

• Add a pinch of cinnamon or cardamom for a warm, spiced note.
• Drizzle with melted dark chocolate for extra indulgence.
• Use whole wheat pastry flour for a slightly heartier texture.
• Replace pistachios with chopped almonds, walnuts, or hazelnuts.
• Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature no reheating required.

FAQs

Can I use roasted pistachios?

Yes, but choose unsalted roasted pistachios to avoid overpowering the sweetness.

Can I replace tahini with another nut butter?

Yes almond butter or cashew butter work well, though the flavor will change.

Why is my tahini separated?

Simply stir or shake the jar before measuring to blend the oil and solids.

Can I make these gluten-free?

Yes use a 1:1 gluten-free baking flour blend.

Do I need to chill the dough?

No, this dough can be baked right away.

Can I make these less sweet?

You can reduce the sugar slightly, but the maple syrup helps with moisture and texture.

Can I add mix-ins?

Yes try mini chocolate chips, dried cranberries, or shredded coconut.

Why brush with maple syrup before baking?

It creates a glossy finish and a hint of caramelized flavor.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

How do I keep them chewy?

Avoid overbaking remove them from the oven when edges are just golden.

Conclusion

These Amazingly Delicious Pistachio Cookies are a celebration of nutty, rich flavors and tender, chewy texture. With tahini, maple syrup, and crunchy pistachios, they strike a perfect balance of sweet and savory. Whether for an afternoon treat, holiday cookie tray, or edible gift, they’re bound to impress and disappear quickly.

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