These delicious gluten free cookies with pistachio or perfect to whip up a quick batch. Easy to make and with the addition of the dried apricots inside, they stay moist really well.

They’re a little bit similar to Italian pistachio cookies but then in the gluten free version.

Gluten free pistache cookies |

Gluten free pistachio cookies

To make the dough you can use a food processor but it is just as easy to use your hands. I didn’t use a machine and just mixed it together with a spoon and by hand. Take a large bowl and add the melted coconut oil, honey and egg. Whisk it through. Make sure the coconut oil is not too hot as that will have an effect on the egg. Best to leave it to cool for a bit before adding the egg in. Now add the ground almonds, buckwheat flour, baking powder and the raw pistachios. Make sure you chop them until they are not too big.

​Making the dough

Mix it all together until you have a firm dough. If you want to add more almond flavor you can use some almond extract if you want. Another great addition to these delicious cookies is adding a bit of lemon zest. Or use ground pistachios instead of the almond meal, that’s also a great option.


This recipe makes about 10 cookies, obviously depending on the size of your cookies. I roll the dough into 10 balls (you can use a cookie scoop if you want for this) and place them on a prepared baking sheet lined with parchment paper. Press the balls with your thumb to make them a little flatter.

Once the cookies are golden brown you take them out of the oven and let them cool on a wire rack. Let them get to room temperature and you can dust them with a little powdered sugar if you want. That’s totally optional of course.

Gluten free cookies |

Substitutions and variations

Now to make this pistachio cookie recipe you can also make some variations to the recipe if you want. Like I already mentioned you can make your own pistachio flour to use instead of the almond flour. I love using this to make the almond pistachio cookies, but making them with only the pistachio will give it a lovely green color. There is something so satisfying about the color of pistachio isn’t it? That said; pistachios are ridiculously expensive at the moment, so you might want to keep to the almonds instead. Also not cheap but considerably cheaper then the pistachio.

Instead of the apricots you can substitute this for any other dried fruit of your choosing. Dates would work really well here to, peaches or dried mango. Just make sure that the fruits are dried but not too dried. If that makes any sense. If you use dried fruits you can also first rehydrate, dry and then use it.

For instance using dried mango can be quite hard. Rehydrating a little bit and then chopping into smaller pieces will work just fine.

Raisins are a great variation to use too. Instead of the buckwheat flour you could opt to use regular gluten free flour. The honey can be substituted with maple syrup or coconut sugar. If using coconut sugar it’s best to add maybe 1 tbsp of extra coconut oil as you will miss the liquid of the honey. 

if you want the top of the cookies to be a bit shinier (for lack of a better word) you can use an egg yolk to brush the top of the cookies.

Gluten free pistachio cookies |

It’s pretty simple ingredients but these cookies will also work really well for the holiday season. It’s one of my favorite cookie recipes to make and pretty much anyone loves them. You can store the cookies in an airtight container for a couple of days. The full recipe you can find in the recipe card below. 

Gluten free pistache cookies |
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Gluten free pistachio cookies

Super easy to make and so delicious are these gluten free pistachio cookies with almond flour
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cookies


  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 70 gr honey
  • 1 egg
  • 90 gr almond flour
  • 60 gr buckwheat flour
  • 1 tsp baking powder
  • 35 gr pistachio without shell and cut finely
  • 60 gr dried apricots chopped finely


  • Preheat the oven to 180˚C
  • Mix the coconut oil, honey and egg and whisk it through
  • Add the flour, baking powder and pistache and apricots and mix it all well until you have a firm dough.
  • Take a baking tray and line with baking paper. Now make roughly 10 balls, place them on the baking tray and press them with your thumb so they flatten a little.
  • Place in the oven for 20 minutes or until golden
Course: Cake and cookies
Cuisine: Italian
Keyword: apricots, pistache
Diet: Gluten free, lactose free, Paleo

Nutrition Information

Calories: 158kcal, Carbohydrates: 17g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 50mg, Potassium: 151mg, Fiber: 2g, Sugar: 10g, Vitamin A: 255IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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