Pistachio Chocolate Chip Cookies

There’s something about pistachio that just feels a little elevated — a little bakery case, a little “I brought these myself.” But when you fold in melty chocolate chips? It becomes that perfect mix of cozy and fancy.

This is Episode 7 of my Lazy Girl Healthy Treats series — where we make desserts that feel a little elevated but are secretly so simple. These pistachio chocolate chip cookies are soft in the center, lightly crisp on the edges, packed with nutty flavor, and studded with melty chocolate.

Ingredients

• 1 cup raw pistachios, shelled (plus a handful extra for garnish)

• 1 cup almond flour (or almond meal)

• ¼ cup maple syrup (or honey for a non-vegan option)

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional, for an extra nutty flavor)

• ½ tsp baking soda

• Pinch of sea salt

• lots of chocolate chips to top before baking

How to Make Pistachio Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Step 2: Process the Pistachios

Add the raw pistachios to a food processor and pulse until they reach a coarse, sand-like texture. You want small bits throughout the dough — but stop before it turns into pistachio butter.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt. Stir until everything is evenly distributed.

Step 4: Add the Wet Ingredients

Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using). Stir until a soft, slightly sticky dough forms.

Step 5: Shape the Cookies

Using your hands or a cookie scoop, roll the dough into small balls — about 1 tablespoon each. Place them on the prepared baking sheet, leaving a little space between each one. Gently flatten with the back of a spoon or your palm.

Step 6: Garnish with Pistachios & Chocolate Chips

Press a few whole or chopped pistachios into the tops for extra texture and that bakery-style look. Then add lots of chocolate chips — because the pistachio + chocolate combo is the real star here.

Step 7: Bake to Perfection

Bake for 10–12 minutes, or until the edges turn lightly golden. Keep an eye on them — almond flour browns quickly. The centers may look slightly soft, but they’ll firm up as they cool.

Why this combo works

They’re nutty but not overpowering. Sweet but not too sweet. And the pistachio + chocolate combo just works.

These are the cookies you make when you want something a little different — something that looks impressive but still feels homemade and warm.

If you bake these, tag me @whatrobineats so I can see your cookie creations

Pistachio Chocolate Chip Cookies

Soft and chewy cookies made with finely chopped pistachios and melty chocolate chips for the perfect nutty-sweet balance. Bakery-worthy but simple to make, these are the ultimate elevated yet easy treat from Lazy Girl Healthy Treats Episode 7. 

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Course Dessert

Servings 6 cookies

Ingredients

  

1x2x3x

• 1 cup pistachios, shelled
• 1 cup almond flour
• 1/4 cup maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 tsp baking soda
• pinch of sea salt
• chocolate chips to top & more pistachios

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
• Add the raw pistachios to a food processor and pulse until they reach a coarse, sand-like texture. You want small bits throughout the dough — but stop before it turns into pistachio butter.
• In a large mixing bowl, combine the processed pistachios, almond flour, baking soda, and a pinch of sea salt. Stir until everything is evenly distributed.
• Pour in the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using). Stir until a soft, slightly sticky dough forms.
• Using your hands or a cookie scoop, roll the dough into small balls — about 1 tablespoon each. Place them on the prepared baking sheet, leaving a little space between each one. Gently flatten with the back of a spoon or your palm.
• Press a few whole or chopped pistachios into the tops for extra texture and that bakery-style look. Then add lots of chocolate chips — because the pistachio + chocolate combo is the real star here.
• Bake for 10–12 minutes, or until the edges turn lightly golden. Keep an eye on them — almond flour browns quickly. The centers may look slightly soft, but they’ll firm up as they cool.

Keyword cookies, dessert, Gluten Free, healthy

Tried this recipe?Let us know how it was!