My chocolate-dipped pistachio cookies are crunchy, tender, salty, nutty, and perfectly spiced with cardamom and lime zest. These delightful gluten-free cookies are perfect for homemade holiday gifts!
This is a sneak peek recipe from Nom Nom Paleo: Let’s Go! Cookbook
Our latest cookbook, Nom Nom Paleo: Let’s Go!, shares some of the best desserts I’ve ever created, including the Pistachio Cardamom Cookies on page 314. These Persian-inspired tea cookies combine the flavor of salty pistachios, aromatic cardamom, and fragrant lime zest into an irresistible bite. They’re a crowd favorite and perfect for DIY holiday gifting because these treats are sturdy enough to be packed and shipped. No one will guess that they’re paleo, gluten-free, grain-free, and low carb!
Bonus: because I love you Nomsters so much, I’m sharing the recipe here with an added chocolate twist! (Of course, if you hate chocolate, just don’t dip ’em. Also, HOW CAN YOU HATE CHOCOLATE?)
And it goes without saying that if you love this recipe, you’ll love all the recipes in our green book. I love all my cookbooks, but Nom Nom Paleo: Let’s Go! is truly my favorite one to date and it makes a fabulous gift for your pals! Buy our cookbook wherever books are sold!
Tips on how to make these slice and bake pistachio cookies
- Measure out the dry ingredients on a kitchen scale. Treat baking like a science experiment. You’ll get perfect results if you measure the ingredients accurately on a kitchen scale. The printed recipe card on the bottom always has weight measurements for my baking recipes—just hit the metric button under the ingredients.
- Use salted and roasted pistachios. The combination of salty and sweet is what makes these cookies so delicious!
- Chill the dough before slicing the cookies. This way the cookies won’t spread when you bake them. Plus, you can make the dough ahead of time and bake to order!
- Don’t leave out the cardamom and lime zest! The exotic and compelling flavors of this simple cookie are due to the fragrant cardamom and fresh lime zest.
Ingredients
- Almond flour
- Tapioca flour/starch: Adds lightness and crunch to the cookie texture. In a pinch, arrowroot powder will work as a substitute.
- Roasted, salted, and shelled pistachios: Buy shelled salted and roasted pistachios to make it easier on yourself. I love the interplay of salty nuts and sweetness in this cookie! (Not a fan of pistachios? You can use pecans or hazelnuts instead.)
- Maple sugar or coconut sugar: To replace the granulated sugar in a traditional slice and bake cookie recipe, I use maple sugar or coconut sugar. If you’re keto, feel free to use Swerve granular sweetener.
- Refined coconut oil: In place of butter, I use softened refined coconut oil in this recipe. Unlike the unrefined variety, refined coconut oil won’t impart a strong coconut flavor. The coconut oil should be softened for this recipe, but not liquid. If you don’t have coconut oil, you can use palm shortening or ghee.
- Egg: The egg gives the cookie structure and richness. It also acts as the leavening agent so no need for baking soda or baking powder. As a result, I don’t think an egg substitute will work in this recipe.
- Ground cardamom: Adds a citrus-y and earthy flavor. If you don’t like cardamom, you can substitute a combination of ginger, cloves, and cinnamon or a splash of vanilla extract or almond extract.
- Lime zest: Imparts a hint of fresh citrus to the cookies. Feel free to use lemon zest or orange zest if you prefer.
- Diamond Crystal kosher salt or sea salt
- Dark chocolate (optional): Pick your favorite chocolate bar (70 to 85% cacao)! I like Green and Black, Guittard, and Hu Kitchen bars.
Instructions for pistachio cookies
Plop the maple sugar and softened coconut oil into a large bowl and beat with an electric hand mixer until the coconut oil is incorporated.
Add the egg and lime zest. Beat until well combined and set it aside.
In a separate bowl, whisk the almond flour, tapioca flour/starch, cardamom, and salt together. Pour the dry ingredients into the bowl with the wet ingredients.
Using a spatula or wooden spoon, mix until a dough is formed.
Dump in the pistachios and work them into the cookie dough.
Divide the dough into 2 balls of the same size. Roll the dough balls into 2 logs that are approximately 8 inches long and 1½ inches in diameter.
Wrap the logs in parchment paper or plastic wrap. Chill ’em for at least 1 hour or until solidified. (You can refrigerate the cookie dough logs for up to 4 days or freeze them for 4 months.)
Ready to start baking? Heat the oven to 350°F with the racks set in the upper and lower thirds of the oven. Using a sharp knife, cut each chilled log into 12 cookies, about ½-inch in width. (Tip: cut each log into fourths, and then into thirds.)
Evenly arrange the cookies about 1 to 2 inches apart on the 2 baking sheets lined with parchment paper.
Bake the cookies for 12 to 14 minutes, swapping and rotating the trays at the halfway point, or until the edges are golden brown.
Transfer the cookies to a wire rack to cool completely.
These cookies are delicious without chocolate if you don’t want to dip them!
How to make chocolate dipped cookies
While the cookies are cooling, prepare the chocolate. Use a sharp serrated knife to cut the chocolate into small shards on the diagonal. Melt the chocolate in a glass mixing bowl in the microwave by zapping it on high for 30 seconds and stirring well to evenly distribute the heat. Repeat and stir until smooth. If the chocolate’s not totally melted after a minute, repeat in 15 second increments. Be careful not to overheat it!
Place another piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are completely cooled, dip half of each cookie in the chocolate.
Place the dipped cookies on the parchment lined sheet. Repeat until finished.
You can leave the cookies in a cool spot for the chocolate to harden or place the tray in the refrigerator for 30 minutes.
How to store pistachio cookies
Store the cookies in an airtight container for up to a week at room temperature or in the freezer for up to 6 weeks. I like to throw in a desiccant packet to keep the cookies crisp!
More paleo cookie recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Chocolate-Dipped Pistachio Cookies (Gluten Free, Paleo)
Ingredients
- ¾ cup maple sugar or coconut sugar
- ⅓ cup refined coconut oil softened at room temperature
- 1 large egg
- 2 teaspoons lime zest
- 2 cups finely ground almond flour
- ⅓ cup tapioca starch
- 1½ teaspoons ground cardamom
- ¼ teaspoon Diamond Crystal kosher salt
- ½ cup roasted, salted, and shelled pistachios finely chopped
- 3 ounces dark chocolate bar 70% cacao or higher
Instructions
- Plop the maple sugar and softened coconut oil into a large bowl and beat with an electric hand mixer until the coconut oil is incorporated.
- Add the egg and lime zest. Beat until well combined and set it aside.
- In a separate bowl, whisk the almond flour, tapioca starch, cardamom, and salt together.
- Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, mix until a dough is formed.
- Dump in the pistachios and work them into the cookie dough.
- Divide the dough into 2 balls of the same size. Roll the dough balls into 2 logs that are approximately 8 inches long and 1½ inches in diameter. Wrap the logs in parchment paper or plastic wrap. Chill ‘em for at least 1 hour or until solidified. (You can refrigerate the cookie dough logs for up to 4 days or freeze them for 4 months.)
- Ready to start baking? Heat the oven to 350°F with the racks set in the upper and lower thirds of the oven.
- Using a sharp knife, cut each chilled log into 12 cookies, about ½-inch in width. (Tip: cut each log into fourths, and then into thirds.) Evenly arrange the cookies about 1 to 2 inches apart on the 2 baking sheets lined with parchment paper.
- Bake the cookies for 12 to 14 minutes, swapping and rotating the trays at the halfway point, or until the edges are golden brown. Transfer the cookies to a wire rack to cool completely.
- Want to dip them in chocolate? While the cookies are cooling, prepare the chocolate. Use a sharp serrated knife to cut the chocolate into small shards on the diagonal. Melt the chocolate in a glass mixing bowl in the microwave by zapping it on high for 30 seconds, and stirring well to evenly distribute the heat. Repeat and stir until smooth. If the chocolate’s not totally melted after a minute, repeat in 15 second increments. Be careful not to overheat it!
- Place another piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are completely cooled, dip half of each cookie in the chocolate. Place the cookie on the parchment lined sheet. Repeat until finished.
- You can leave the cookies in a cool spot for the chocolate to harden or place the tray in the refrigerator for 30 minutes.
Jennifer says
These are the perfect holiday treat! I’ll be bringing them to our family dinner, but I’m not telling that they are paleo!
Dianna says
These are delicious! They were such a unique cookie to put out with our usual Christmas cookies this year.
Marci says
Did you measure the pistachios before or after chopping? Thanks for another great recipe!
Jennifer Bigler says
Before chopping
Mariama says
Thanks for the recipe! I’ll make these right away. Perfect for a lazy Sunday!
Dani says
I am not a baker. At all. But, I was really inspired by this recipe and the little cookies turned out as fun and delish as I hoped, even without the chocolate. I have already gifted the neighbors and received A+ reviews.