These vegan and gluten-free Pistachio Chocolate Chip Cookies are the best you’ll ever eat! Made in one bowl with healthier ingredients, they are perfectly soft, slightly crispy, and packed with rich pistachio and chocolate flavors.

Close-up of soft, chewy pistachio chocolate chip cookies made with oat flour

Pistachios are one of my favorite nuts—nutty, sweet, and just the right amount of salty. And what pairs better with pistachios than chocolate? Trust me, pistachios and chocolate are a match made in heaven.

Pistachios are a powerhouse of nutrients, packed with healthy fats, protein, and fiber. If you love pistachios like me, you should check out my Pistachio Energy Balls.

This recipe is adapted from my classic chocolate chip cookie recipe which is a tried-and-true recipe loved by many. So, you’re sure to love this easy pistachio cookie recipe too.

Why You’ll Love These Vegan Pistachio Chocolate Chip Cookies

  • One-Bowl Recipe – no fuss and easy cleanup, perfect for a quick and easy vegan cookie recipe.
  • Perfect Texture – slightly crispy, slightly chewy, and thick—this gluten-free pistachio cookie recipe strikes the perfect balance.
  • Made with Better-For-You Ingredients – like nutrient-dense oat and almond flour, coconut sugar, and pistachios, this cookie recipe is vegan, dairy-free, gluten-free, grain-free, and refined sugar-free.
  • Pistachio Butter Center – adding a dollop of pistachio butter to the center of each cookie adds an extra touch of pistachio flavor and gooeyness.

Ingredients for Vegan Pistachio Chocolate Chip Cookies

Scroll down to the recipe card to get the full recipe with measurements.

  • Almond Flour – a gluten-free flour that provides a soft texture. Use blanched almond flour for the best results.
  • Oat Flour – another gluten-free flour option. To make it at home, simply blend rolled oats until they reach a flour consistency. If you have a gluten allergy, be sure to use certified gluten-free oats.
  • Coconut Sugar – a natural sweetener that adds the perfect touch of sweetness and a slight crispiness to the cookies.
  • Vegan Butter – check out my notes below for tips on the ideal butter temperature.
  • Flaxseed Meal – used to make a flax egg which binds the cookies together.
  • Pistachios – chopped pistachios add crunch and an extra burst of flavor.
  • Vanilla Extract – a necessity, of course!
  • Baking Powder and Baking Soda – this recipe uses both baking powder and baking soda to achieve that flat yet plump texture in the cookies.
  • Salt – plus a sprinkle of flaky sea salt on top takes it to the next level.
  • Pistachio Butter – a dollop of pistachio butter in each cookie brings creamy, nutty goodness.
  • Vegan Chocolate Chips – no chocolate chip cookie is complete without them! I love using Hu Kitchen chocolate chips or Enjoy Life chocolate chips.

How To Make Vegan Pistachio Chocolate Chip Cookies

  1. Preheat the Oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Prepare the Flax Egg. In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir and let it sit for about 5 minutes until it thickens.
  3. Mix the Ingredients. In a large bowl, whisk together the coconut sugar, softened vegan butter, flax egg, and vanilla extract until combined. Fold in the almond flour, oat flour, baking powder, baking soda, salt, chopped pistachios and chocolate chips. Mix until a dough forms.
  4. Scoop and Fill with Pistachio Butter. Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Flatten the ball of cookie dough in your hand and add a teaspoon of pistachio butter in the center before rolling it back up. Place each cookie on the baking sheet with space between them.
  5. Bake. Bake for 12-15 minutes (13 minutes is usually perfect for me).
  6. Cool. Let the cookies cool on the baking sheet for 5 minutes to set properly. This is a crucial step since the cookies are made with almond flour, they need to set properly. Move the cookies to a wire rack to cool for an additional 5 minutes.

I love to serve these cookies with a sprinkle of chopped pistachios and flaky sea salt for presentation.

Healthy vegan pistachio chocolate chip cookies made with almond flour and coconut sugar
vegan and gluten-free pistachio chocolate chip cookies with a bite taken out of it revealing a soft and chewy center with pistachio butter

Tips & Tricks for Perfect Pistachio Chocolate Chip Cookies

  • Butter Temperature. Make sure the vegan butter is soft, but not melted for the best dough consistency.
  • Pistachio Variations. For a deeper pistachio flavor, you can add pistachio extract to the dough.

Storing Suggestions

Store your cookies in an airtight container at room temperature for up to 5 days.

These cookies also freeze great, which is perfect for getting ahead of the holiday baking game! Store them in a ziplock bag or airtight container for up to 3 months. Simply thaw before enjoying.

Frequently Asked Questions

What if I don’t have pistachio butter?

No problem! You can easily make homemade pistachio butter in 5 minutes. Just follow my recipe for homemade peanut butter but instead of using peanuts, use pistachios. Or, you can buy it on Amazon.

Are chocolate chips vegan?

Not all chocolate chips are vegan, but many brands like Hu Kitchen have dairy-free options. Trader Joe’s chocolate chips are accidentally vegan, too! Just be sure to check the label.

Are these cookies freezer friendly?

Yes! Store them in a ziplock bag or airtight container in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature.

Baked vegan pistachio chocolate chip cookies made with gluten-free flour topped with a sprinkle of flaky sea salt and chopped pistachios

More Vegan Cookie Recipes

For more vegan gluten-free cookie recipes click here.

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Close-up of soft, chewy pistachio chocolate chip cookies made with oat flour
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Pistachio Chocolate Chip Cookies (Vegan & Gluten-Free)

Yield: 10 cookies
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Author: Megan
These vegan and gluten-free Pistachio Chocolate Chip Cookies are the best you'll ever eat! Made in one bowl with healthier ingredients, they are perfectly soft, slightly crispy, and packed with rich pistachio and chocolate flavors.
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Ingredients
 

wet ingredients

Dry Ingredients

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Make the flax egg by whisking together the flaxseed and water in a large bowl. Let it gel for 5 minutes.
  • In a large bowl, whisk together the coconut sugar, softened vegan butter, flax egg, and vanilla extract until combined.
  • Fold in the almond flour, oat flour, baking powder, baking soda, salt, vegan chocolate chips, and chopped pistachios. Mix until a dough forms.
  • Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Flatten the ball of cookie dough in your hand and add 1 teaspoon of pistachio butter in the center before rolling it back up. Place each cookie on the baking sheet with space between them.
  • Bake for 12-15 minutes (13 minutes is usually perfect for me).
  • Let the cookies cool on the baking sheet for 5 minutes to set properly, then transfer to a wire rack to cool for an additional 5 minutes.
  • Serve with a sprinkle of flaky sea salt. Enjoy!

Equipment

oat flour
oat flour
almond flour
almond flour
coconut sugar
coconut sugar
Calories: 229kcal, Carbohydrates: 22g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 245mg, Potassium: 83mg, Fiber: 3g, Sugar: 9g, Vitamin A: 8IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 2mg
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