Pistachio Chocolate Chip Cookies - Chocolate Covered Katie

These pistachio chocolate chip cookies are soft, chewy, nutty and sweet, with delicious pistachio flavor loaded into every bite!

Table of Contents

Why you’ll love these pistachio chocolate chip cookies

Classic homemade chocolate chip oatmeal cookie texture.
Crispy edges, chewy centers, gooey chocolate chips and salted pistachios sprinkled throughout the cookies.
Unlike other pistachio cookie recipes, this one requires no pudding mix.
Super easy, customizable recipe. Try adding a handful of dried cherries, cranberries, orange zest, or white chocolate chips.
In summary? These are the best pistachio chocolate chip cookies you will ever taste!

Also try these Healthy Chocolate Chip Cookies

Key ingredients

Pistachios – Feel free to use either salted or unsalted pistachios, raw or toasted.

Chocolate chips – I personally love dark chocolate chips, because the flavor combination reminds me of a Dubai chocolate bar. Semi sweet or milk chocolate are fine as well.

Flour – The recipe calls for three fourths cup of flour and works best with whole grain spelt flour, all purpose white flour or gluten free flour, or oat flour. I also include a keto option for those who prefer almond flour.

Oats – Healthy old fashioned rolled oats or quick oats are your best options here. Do not use steel cut or instant oats.

Sugar – This can be classic white granulated sugar, or xylitol for sugar free cookies.

Salt + baking soda – You need half a teaspoon of baking soda and a fourth teaspoon of salt. Add a sprinkle of sea salt to the top of each cookie if desired.

Butter – Use full fat unsalted butter, or substitute an equal amount of coconut oil to create vegan chocolate chip pistachio cookies.

Vanilla – Half a teaspoon of pure vanilla extract compliments the nutty pistachio flavor.

Feeling fancy? Drizzle cookies with Pistachio Butter

Pistachio chocolate chip cookies recipe video

How to make pistachio chocolate chip cookies

If you plan to bake the cookies right away, preheat your oven to 325° Fahrenheit (165° Celsius).
Combine the flour, rolled oats, chopped pistachio nuts, chocolate chips, baking soda, and salt in a large mixing bowl or stand mixer. Stir to evenly incorporate all dry ingredients.
Mix in the melted butter, vanilla extract, and optional water until dough resembles a chocolate chip cookie dough texture. This may take at least a minute if stirring by hand.
Use a cookie scoop or clean hands to tightly roll chocolate chip pistachio cookie balls.
For chewier, thicker cookies, I like to chill the cookie dough balls in the refrigerator until cool to the touch, or overnight. However, you may easily skip this step and the cookies are still perfectly soft and tasty.
Place the unbaked balls on two greased or nonstick cookie baking sheets, leaving space between each ball for spreading.
Bake on the center rack of the oven for eleven minutes. Cookies should still look under baked when they come out.
Let cool before handling, during which time the cookies will continue to firm up.
Once fully cooled, transfer any leftover cookies to a container and store covered at room temperature for up to five days.

Baking larger cookies

Want giant pistachio chocolate chip cookies? Simply roll the dough into much larger balls (up to 100g each). Increase the baking time to fifteen minutes.

Katie’s tips for the best pistachio cookies

★ Follow the recipe exactly as written the first time. Once you know how it should turn out, you can have fun making changes and experimenting.

★ The dough will seem dry when you first add the wet ingredients. To avoid a dense or gummy result, add no more additional liquid than what is called for in the recipe.

★ To keep pistachio chocolate chip cookies soft and chewy, place a slice of white bread in the storage container. This trick adds moisture and keeps the cookies from turning hard or dry.

★ For long term storage, freeze cooled cookies in an airtight covered container with a sheet of parchment paper between layers of cookies. Thaw or reheat frozen cookies in a microwave or toaster oven before serving.

Homemade Chocolate Chip Pistachio Cookies

The recipe was adapted from these Healthy Oatmeal Cookies.

The recipe works best with spelt flour, all purpose flour, oat flour, or all purpose gluten free flour.
1. If baking the cookies right away, preheat oven to 325° Fahrenheit (165° Celsius).
2. In a large mixing bowl or stand mixer, stir all dry ingredients well.
3. Stir in remaining ingredients to form a cookie dough texture. It will seem dry at first, and you may need to mix for up to a minute. For best results, do not add additional liquid.
4. Tightly roll the dough into cookie balls.
5. For chewier cookies, chill the dough balls in the refrigerator or freezer for one hour (or overnight). This step is optional.
6. Place the balls on two greased or nonstick cookie sheets, leaving space between each ball because they will spread while baking.
7. Bake on the center rack of the oven for 11 minutes.
8. Carefully remove pistachio chocolate chip cookies from the oven and let cool, during which time they continue to firm up.
9. Once cooled, store leftovers in a covered container for up to five days. Or freeze for longer term storage.