Name: Pistachio & White Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 egg; 1/2 cup coconut sugar; 1/4 cup tahini; 2 tablespoons melted and cooled coconut oil (or melted butter/ghee); 1 teaspoon vanilla extract; 3/4 cup almond flour; 1/4 cup coconut flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 dark chocolate bar (3 oz, at least 72%), coarsely chopped; Maldon sea salt (optional, for sprinkling)

These Pistachio & White Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie. Made with a blend of almond and coconut flours, these cookies are gluten-free yet still deliver a rich, satisfying texture. The combination of pistachios and white chocolate creates an elegant flavor profile that’s both sophisticated and comforting.

Why You’ll Love This Recipe

These cookies provide the perfect balance of nutty and sweet, with pistachios adding a wonderful depth of flavor that pairs beautifully with creamy white chocolate. They’re gluten-free and refined sugar-free, making them a healthier alternative to traditional cookies without sacrificing taste. The tahini adds a subtle earthy note that elevates these cookies beyond the ordinary, while the almond and coconut flours create a tender, almost cake-like texture that’s irresistible. These cookies are easy to make, require minimal prep time, and are perfect for everything from afternoon tea to special occasions.

Ingredients

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

Egg acts as the main binding agent in these cookies, providing structure and helping to create that perfect chewy texture we all love in a good cookie.

Coconut sugar gives these cookies a caramel-like sweetness while being less refined than traditional white sugar. It also adds a subtle coconut undertone that complements the other flavors beautifully.

Tahini is a paste made from ground sesame seeds that adds a nutty, slightly bitter flavor that balances the sweetness of the white chocolate chips. It also contributes to the cookies’ moist texture.

Coconut oil contributes moisture and helps create that crisp exterior while keeping the inside tender. You can substitute with melted butter or ghee if preferred.

Vanilla extract enhances all the other flavors in the cookie and adds that classic warm, aromatic note we associate with great baked goods.

Almond flour forms the main structure of these cookies, providing a tender crumb and subtle nutty flavor that pairs wonderfully with the pistachios.

Coconut flour helps absorb moisture and creates the perfect texture. It’s highly absorbent, which is why we use less of it than the almond flour.

Baking soda is our leavening agent, creating a slight rise and helping achieve that perfect cookie texture.

Salt enhances all the flavors in the cookie, particularly bringing out the sweetness of the chocolate and the nuttiness of the pistachios.

Dark chocolate brings rich, complex flavor that contrasts beautifully with the sweet white chocolate and nutty pistachios. Using a high-quality bar and chopping it yourself creates melty chocolate pockets throughout the cookies.

Maldon sea salt, while optional, adds a delightful finishing touch. The flaky texture and clean flavor create little bursts of saltiness that enhance the sweetness and complexity of the cookies.

Directions

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, mix together the egg, coconut sugar, tahini, melted and cooled coconut oil, and vanilla extract until smooth.
Add the almond flour, coconut flour, baking soda, and salt. Mix until a cookie dough consistency forms.
Fold in the chopped dark chocolate.
Scoop about 1 heaping tablespoon of dough and roll into a ball. Place on the prepared baking sheet and flatten slightly with the palm of your hand.
Bake for 9–11 minutes until edges are just slightly golden. Remove from oven and immediately sprinkle with Maldon sea salt, if desired.
Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe yields 12 cookies, making it perfect for small gatherings or a week’s worth of treats for a small family. Each cookie contains approximately 202 calories.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Variations

Nut-Free Version: Replace the pistachios with sunflower seeds and the almond flour with sunflower seed flour or oat flour for those with nut allergies.

Different Chocolate Options: Try milk chocolate chips, dark chocolate chunks, or even a mix of different chocolates for variety.

Add Dried Fruit: Mix in dried cranberries or cherries for a tart contrast to the sweet white chocolate.

Spice it Up: Add ½ teaspoon of cardamom or cinnamon to the dough for a warm, spiced flavor that pairs beautifully with pistachios.

Lemon Pistachio: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy note that complements the pistachios wonderfully.

Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your white chocolate is dairy-free.

Storage/Reheating

Counter Storage: Store cookies in an airtight container at room temperature for up to 3-4 days. Place a piece of bread in the container to help keep the cookies soft.

Refrigeration: These cookies can be refrigerated in an airtight container for up to 1 week. Allow them to come to room temperature before enjoying for the best texture.

Freezing Baked Cookies: Once completely cooled, place cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before eating.

Freezing Cookie Dough: Form the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

Reheating: For that fresh-baked taste, warm cookies in a 300°F oven for 3-5 minutes or microwave individual cookies for 10-15 seconds.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute brown sugar in equal amounts for coconut sugar. The cookies will have a slightly different flavor profile but will still be delicious. White sugar will work too, but you’ll lose some of the caramel notes that coconut sugar provides.

My cookies spread too much during baking. What went wrong?

This could happen if your coconut oil was too hot when added to the dough or if the dough wasn’t chilled enough. Try refrigerating the dough for 30 minutes before baking or check that your coconut oil has properly cooled after melting.

Can I make these cookies larger?

Absolutely! For larger cookies, use 2 tablespoons of dough per cookie and increase the baking time by 2-3 minutes, watching carefully so they don’t overbake.

Are these cookies gluten-free?

Yes, these cookies are naturally gluten-free as they use almond and coconut flours instead of wheat flour. Just make sure your white chocolate chips don’t contain any gluten additives.

Can I use store-bought pistachio pieces instead of chopping my own?

Yes, pre-chopped pistachios work perfectly in this recipe and save time. Just make sure they’re unsalted, or if using salted pistachios, adjust the salt in the recipe accordingly.

The dough seems too crumbly. How can I fix it?

Coconut flour is highly absorbent. If your dough is too dry, add 1-2 teaspoons of milk or water until it reaches a consistency that holds together when rolled into balls.

Can I use almond butter instead of tahini?

Yes, almond butter makes an excellent substitute for tahini in this recipe. It will add a stronger nutty flavor that works well with the pistachios and white chocolate.

How do I know when the cookies are done baking?

The cookies are done when the edges are just turning golden but the centers still look slightly underdone. They’ll continue to set as they cool on the baking sheet, giving you perfectly chewy cookies.

Can I double the recipe?

Absolutely! This recipe doubles well. Just make sure to use a large enough bowl for mixing and give the cookies plenty of space on the baking sheet, working in batches if necessary.

My cookies turned out too flat. What can I do next time?

Try chilling the dough for 30 minutes before baking, make sure your baking soda is fresh, and check that your coconut oil isn’t too hot when added to the mix. You can also try adding an extra tablespoon of coconut flour to help the cookies hold their shape.

Conclusion

These Pistachio & White Chocolate Chip Cookies offer a sophisticated twist on a classic treat. The combination of nutty pistachios and sweet white chocolate creates a cookie that’s both indulgent and refined, while the gluten-free flours make them accessible to those with dietary restrictions. Perfect for afternoon tea, special occasions, or simply satisfying a sweet craving, these cookies strike the ideal balance between elegant flavor and comforting texture. Whether you’re a seasoned baker or trying your hand at gluten-free baking for the first time, this recipe delivers consistent, delicious results that will have everyone reaching for seconds.

Pistachio & White Chocolate Chip Cookies