Okay friends, let me tell you—this recipe right here is one of those treasures that sneaks into your life and suddenly, you can’t imagine not having it. These almond and pistachio cookies started as a happy little experiment in my kitchen, and they’ve quickly become my go-to when I want something sweet, simple, and deeply satisfying. I mean, we’re talking about a soft, chewy cookie with a rich, nutty flavor that feels indulgent but is made entirely from real, nourishing ingredients. What’s not to love?

There’s no fancy equipment, no complicated steps, and no strange ingredients—just a bowl, a spoon, and a handful of pantry staples. And the best part? You can go from craving to cookie in less than 5 minutes of prep time. These are the kind of cookies that are perfect for slow afternoons with a cup of tea, a cozy movie night, or even as a sweet little something to brighten someone’s day. They look adorable, smell incredible while baking, and they’re just as fun to eat as they are to make.

But what really makes these cookies special is the powerful nutrition packed inside such a humble treat. The star of the show is almond flour—a game-changer in healthy baking. Almond flour is naturally gluten-free, low in carbs, and incredibly rich in healthy fats, especially monounsaturated fats that support heart health. It’s also full of vitamin E, which acts like a bodyguard for your cells and gives your skin that natural glow. Because it’s lower in sugar and higher in protein and fiber than traditional flours, almond flour keeps you feeling full and energized without the blood sugar crash. If you haven’t added almond flour into your regular diet yet, these cookies are the perfect place to start.

Then we add pistachios—not just for their vibrant green pop or their buttery crunch, but for the wonderful boost of nutrients they bring to the table. Pistachios are little powerhouses packed with antioxidants, lutein, magnesium, potassium, and vitamin B6, all of which help support your metabolism, heart, and nervous system. When ground into flour, they give these cookies a gorgeous flavor and a soft, earthy texture that’s just irresistible.

So whether you’re baking just for you, sharing with family, or surprising someone you love with something homemade and heartfelt, these almond and pistachio cookies are the perfect mix of nourishing and delicious. Get ready—because once you try them, you’ll be making them on repeat too!

Ingredients (makes 15 cookies)

• 1 egg (separated into yolk and white)

• 5 tbsp. honey or maple syrup

• 1 cup (100 g) almond flour

• 50 g pistachio flour (made from roasted, unsalted pistachios)

• ½ tsp. vanilla extract

• ½ tsp. baking powder

• 20 g whole pistachios (optional, for garnish)

Directions

1. Start by making the pistachio flour. Place roasted, unsalted pistachios in a coffee grinder or food processor and pulse gently until they form a fine flour. Be careful not to over-blend—you want flour, not pistachio butter.
2. Separate the egg yolk from the white. Set the yolk aside for later.
3. In a mixing bowl, combine the egg white with honey or maple syrup. Whisk until the mixture becomes a little frothy.
4. Add the almond flour, pistachio flour, vanilla extract, and baking powder to the bowl. Stir until everything comes together into a sticky but workable dough.
5. If the dough feels too soft, let it rest for about 15 minutes to absorb moisture and become easier to shape.
6. Preheat your oven to 340°F (170°C).
7. Line a baking tray with parchment paper.
8. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the tray. Repeat with the rest of the dough.
9. Brush each cookie with the reserved egg yolk for a beautiful golden finish. Press 2 whole pistachios gently into the top of each one, if using.
10. Bake for 18–20 minutes, or until the tops are lightly golden.
11. Let the cookies cool on a wire rack before serving. They’re perfect with tea or coffee!

Prep Time: 20 minutes
Bake Time: 18–20 minutes
Yield: 15 cookies

Nutritional Information (per cookie)

• Energy: 92 calories

• Protein: 2.84 g

• Fat: 5.91 g

• Carbohydrates: 8.5 g

• Fiber: 1.1 g

Storage and Recommendations

• Store in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 1 week.

• You can also freeze them for up to 3 months in a sealed bag or container.

• For a twist, try adding a hint of orange zest or a pinch of ground cardamom to the dough.

Dietary Notes
This recipe is naturally gluten-free and grain-free. It’s sweetened with natural syrups like honey or maple and contains no refined sugar.

These muffins are like a little burst of sunshine. bright, soft, and naturally sweet, with a flavor that balances coconut creaminess and citrus tang in the best possible way. The magic of this recipe is that it’s made entirely in a blender, making it not just easy, but kind of fun too. There’s something satisfying about tossing whole orange chunks (yes, peel and all)!, into the blender with Greek yogurt, shredded coconut, eggs, and maple syrup and watching it all turn into a smooth, luscious batter in seconds.

They come out of the oven golden and tender, topped optionally with a sprinkling of extra coconut, and they’re just the right size for a nourishing snack, a light breakfast, or even a healthy little dessert. Best of all, these muffins are entirely free from refined sugars and flours, just wholesome ingredients blended to create something that tastes like you’ve spent much more time in the kitchen than you actually did.

Let’s talk about oranges for a second, because they’re the star here. Using the whole orange, yes, even the peel, adds an incredibly rich citrus flavor, but also means you’re getting the full spectrum of what this fruit has to offer. Oranges are one of the best natural sources of vitamin C, a powerful antioxidant that supports your immune system, helps your body absorb iron more effectively, and contributes to healthy skin. The peel contains even more fiber and plant compounds called flavonoids, which have anti-inflammatory and heart-protective benefits. Including citrus fruits like oranges in your regular diet not only boosts your immune function and overall vitality but also provides essential hydration and nutrients in a low-calorie package. It’s nature’s candy, and in this recipe, it shines.

Ingredients

• 1 cup (80 g) shredded coconut

• 230 g chopped orange (2 small or 1 large), with skin, seeds removed

• ¾ cup (115 g) Greek yogurt or sour cream

• 2 eggs

• ⅓ cup maple syrup

• 1 tsp baking powder

• 2 tbsp shredded coconut (for optional topping)

Directions

1. Preheat your oven to 350°F (180°C).
2. Thoroughly wash your oranges, you’ll be using them with their peel.
3. Cut the oranges into small chunks and remove any seeds.
4. In a blender, combine the shredded coconut, chopped oranges, Greek yogurt (or sour cream), eggs, and maple syrup.
5. Blend until the mixture is smooth and creamy.
6. Pour the blended mixture into a mixing bowl.
7. Stir in the baking powder gently until it’s fully incorporated.
8. Lightly grease your muffin tray or use silicone muffin molds.
9. Spoon the batter into each cup, filling them evenly but not all the way to the top.
10. If you like, sprinkle the tops with some extra shredded coconut.
11. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let them cool in the pan briefly, then transfer to a rack.
13. Allow to cool completely before enjoying!

Prep Time: 20 minutes
Baking Time: 45 minutes
Servings: Makes 10 muffins

Nutritional Information (Per Serving):

• Energy: 120 calories

• Protein: 2.49 g

• Fat: 7.18 g

• Carbohydrates: 12.83 g

• Fiber: 2 g

Storage Recommendations

• Store muffins in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 5 days.

• These muffins also freeze well: freeze for up to 3 months in a sealed freezer-safe container or bag.

Dietary Notes

• This recipe is naturally gluten-free.

• No refined sugars are used; sweetened only with maple syrup.

• Contains dairy and eggs.