Amazingly Delicious Pistachio Cookies
Soft, chewy pistachio cookies enriched with creamy tahini and naturally sweetened with maple syrup. These dairy-free treats have a perfect balance of nutty, earthy, and subtly sweet flavors, topped with a glossy maple finish and crunchy pistachios.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Ingredients
¼ cup vegetable oil (such as grapeseed or sunflower)
⅓ cup granulated sugar
¾ cup loose tahini (shake 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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together vegetable oil, sugar, tahini, and ¼ cup maple syrup until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually stir the dry mixture into the wet mixture until a soft dough forms.
- Fold in chopped pistachios, reserving a few for topping if desired.
- Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing 2 inches apart.
- Gently flatten each cookie and brush tops with remaining ¼ cup maple syrup for a glossy finish.
- Sprinkle with reserved pistachios and bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add a pinch of cinnamon or cardamom for warm spice.
Drizzle with melted dark chocolate after baking for extra indulgence.
Swap pistachios for almonds, walnuts, or hazelnuts.
Use whole wheat pastry flour for a heartier texture.
Top with flaky sea salt before baking for a sweet-salty contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7g
- Sodium: 35mg
- Fat: 6.5g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
