Soft Pistachio Cookies (SCD-Friendly and Naturally Sweetened)

Soft, gently spiced, and naturally sweetened with honey—these pistachio cookies are SCD-friendly, grain-free, and full of flavor.

I've been working with pistachios a lot lately, and these cookies are one of my favorite results so far. They’re soft, tender, and just sweet enough—flavored with vanilla and cinnamon, though cardamom is another beautiful option if you want a little variation.

These Soft Pistachio Cookies are grain-free, SCD-compliant, and naturally sweetened with honey. The base is a combination of ground pistachios, almond flour, and a little coconut flour for structure. They hold together well, but the texture stays soft in the center with lightly crisp edges after baking.

When I tested this recipe, I tried blanching and peeling the pistachios to achieve that bright green color. Some skins came off easily, others didn’t, and in the end I had a deep green paste rather than a vibrant one. The cookies still turned out beautifully—and deliciously. This is a good reminder that it doesn’t have to be perfect to work. Use what you have, and don’t overthink it.

Here’s the full recipe below. If you’d like a printable version that also includes metric conversions and nutrition information, you can find it on my website (link at the end of this post).

Soft Pistachio Cookies (SCD-Friendly, Grain-Free)

Makes: 15 cookies
Prep Time: 20 minutes
Cook Time: 12 to 14 minutes
Total Time: 35 minutes

Ingredients:

• 2 cups raw shelled pistachios (blanched or unblanched)

• 1/4 cup coconut oil, softened (or substitute with softened butter)

• 1/2 cup almond flour

• 2 tablespoons coconut flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon (or cardamom for variation)

• 2 large eggs

• 1/4 cup honey

• 1 teaspoon vanilla extract

• 1/4 cup chopped raw pistachios

Instructions:

1. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a food processor, combine the raw pistachios and softened coconut oil (or butter). Process until a thick, crumbly paste forms. It won’t be smooth like nut butter, but the fat helps the pistachios break down evenly.

3. Transfer the pistachio paste to a mixing bowl. Add the almond flour, coconut flour, baking soda, salt, and cinnamon or cardamom. Stir to combine.

4. Add the eggs, honey, and vanilla. Mix until the dough is fully combined. It should be thick but soft.

5. Fold in the chopped pistachios.

6. Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.

7. Flatten each ball slightly with the back of a spoon or your fingers to about 1/4-inch thick.

8. Bake for 12 to 14 minutes, or until the bottoms are golden and the tops are just set.

9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

10. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

If you enjoy pistachios, this cookie is a beautiful way to highlight their subtle, earthy flavor. It’s just sweet enough to feel like a treat but still fits into a gut-friendly lifestyle.

For a printable version of this recipe, including metric conversions and nutrition information, visit my website:
Soft Pistachio Cookies – Printable Version

You might also enjoy:

• SCD Peanut Butter Cookies – simple and classic, made without almond flour

• No-Bake Pistachio Date Cookies with Vanilla Cashew Butter Coating – naturally sweet and great from the freezer

If you try these, I’d love to hear how they turn out—and whether you went with cinnamon or cardamom.