Healthy | Gluten-Free | Paleo Option | No Refined Sugar | Sugar-Free Option | Low-Carb | Vegetarian
These Bakery-Style Pistachio Chocolate Chunk Cookies are everything you want from a real cookie.
They have the most irresistible chewy texture with beautifully caramelised crispy edges, and that rich, buttery flavour from roasted pistachios that instantly reminds me of pistachio baklava. That nutty depth pairs so perfectly with the caramelised flavour coming through the coconut sugar and almond butter, it truly takes these cookies to the next level. And honestly, they’re a little dangerous, because stopping at just one is really hard.
They’re made with wholesome, nourishing ingredients you can feel good about, but taste like a proper bakery cookie, the kind that feels indulgent and comforting at the same time. Made with chocolate chips and topped with chunky dark chocolate pieces for those irresistible melty puddles. They’re crispy, soft, chewy, and melty all at once, with pools of dark chocolate in every bite. I genuinely felt over the moon eating them, the kind of cookie that makes you pause for a second and smile because it’s just that good.
A sprinkle of flaky sea salt on top helps tame the sweetness while bringing out the rich dark chocolate and the naturally sweet, nutty pistachios. It’s that little finishing touch that makes everything shine.
And the best part is how simple they are to make. You just fold the dough together, scoop, chill, add the toppings, and bake. No complicated steps, no fuss. These are the kind of cookies everyone loves, perfect for afternoon tea, with a cup of coffee, or when you want something comforting that still fits into a healthy lifestyle.
These cookies are proof that healthy baking doesn’t have to be boring, bland, or disappointing. Eating well can be joyful, indulgent, and deeply satisfying, and recipes like this are exactly why I love creating in the kitchen.
Thick bakery-style pistachio cookies with caramelised crispy edges and soft chewy centres. Made with chocolate chips in the dough and topped with chunky 90% dark chocolate for melty puddles, finished with pistachios and optional flaky sea salt. Healthy, gluten-free, grain-free, no refined sugar, with a low-carb and sugar-free option by swapping coconut sugar for brown monk fruit sweetener. Paleo option: swap butter for ghee.
A Little Story Behind These Cookies
Working with healthy, gluten-free, and lower-carb ingredients is very different from baking with traditional flour and sugar, especially when you’re creating a brand-new recipe.
Most of the time, when I’m developing recipes, I get very close to the final result on the first try.
These cookies, though, had a little journey.
The first batch spread more than I wanted, but the flavour was already incredible.
The second time, I chilled the dough and saw a big improvement.
By the third round, with slightly less butter and almond butter and another chill in the fridge, they came out exactly how I imagined.
Thick, bakery-style cookies with caramelised edges and that perfect chewy centre.
Sometimes the best recipes come from trusting the process and tasting along the way.
Why You’ll Love These Healthy Pistachio Cookies
- Bakery-style cookies made healthier, with that thick, chewy centre everyone loves
- Naturally sweetened with coconut sugar for a rich, caramel-like flavour
- Beautifully caramelised crispy edges with the most irresistible soft, chewy middle
- Gluten-free and grain-free
- Loaded with pistachios, melty dark chocolate, and a touch of flaky sea salt for a perfectly balanced sweet and nutty bite
- Made with almond flour and almond butterfor a richer, more satisfying cookie
- No refined sugar
- Easily adaptable for paleo by swapping butter for ghee
- Naturally provides fibre, plant protein, and antioxidantsfrom pistachios and almonds
- Indulgent, comforting, and deeply satisfying, without feeling heavy or overly sweet
- They feel cozy and a little luxurious, like something you’d buy from a bakery, except they’re made right at home with nourishing ingredients.
Ingredients Needed
- Almond butter
- Butter (or ghee for paleo option)
- Coconut sugar
- Almond flour
- Tapioca flour
- Egg
- Baking soda
- Vanilla extract
- Dark chocolate chips
- Pistachios
Topping
- Dark chocolate, chopped into chunks
- Flaky sea salt (optional)
Texture & Flavour Notes
These cookies honestly have everything going for them.
The edges bake up beautifully golden and crisp, while the centres stay soft, thick, and seriously chewy. Roasted pistachios bring that rich, buttery nuttiness that feels a little like pistachio baklava, and it pairs perfectly with the caramelised flavour coming through the coconut sugar and almond butter.
Inside the dough, chocolate chips melt into little pockets, and the chunky dark chocolate on top turns into those dreamy melty puddles once baked. A light sprinkle of flaky sea salt finishes everything off by balancing the sweetness and making the dark chocolate and pistachio flavour shine even more.
Sweet, salty, crispy, soft, chewy, melty. Every bite is exactly what you want.
How to Make Bakery-Style Pistachio Chocolate Chunk Cookies
Start by adding the melted butter (or ghee for the paleo option) and almond butter to a large mixing bowl. Add the coconut sugar, egg, and vanilla, then whisk well until the mixture looks smooth, glossy, and fully combined.
Add the almond flour, tapioca flour, and baking soda. Mix gently with a spatula until a soft cookie dough forms and there are no dry flour pockets left.
Fold in the chocolate chips and half of the chopped pistachios, keeping the remaining pistachios for topping. Mix just until everything is evenly distributed through the dough.
Using a large cookie scoop, scoop the dough into 7 large portions onto a lined plate or tray.
Cover and refrigerate for at least 2 hours, but overnight is even better. This step is essential for thicker cookies, better texture, deeper flavour, and less spreading while baking.
When ready to bake, preheat your oven to 160°C fan-forced or 180°C conventional (350°F). Line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator. If needed, gently roll each portion between your hands to shape into a smooth round ball. Press the tops into the reserved chopped pistachios, then gently press 3 to 4 pieces of chopped dark chocolate into each cookie.
Place the cookie dough portions onto the prepared baking tray, leaving plenty of space between each cookie. Bake only 3 to 4 cookies at a time, as they spread quite a bit.
Bake for 12 minutes, or until the edges are golden and set while the centre still looks slightly lighter and soft. Do not overbake, as the cookies will continue to firm up as they cool.
Remove from the oven and sprinkle with flaky sea salt if using. Let the cookies cool on the baking sheet for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Keep the remaining cookie dough chilled while the first batch bakes, then repeat the topping and baking steps for the next batch.
Enjoy every bite, and let me know in the comments how you liked them. I truly can’t wait to hear what you think, this is one of my absolute favourite cookie recipes I’ve created so far
How to Adapt This Recipe to Your Diet
- Naturally Gluten-Free: made without wheat flour
- Grain-Free: made with almond flour
- No Refined Sugar: sweetened with coconut sugar
- Vegetarian-Friendly: contains egg, not vegan
- Paleo Option: swap butter for ghee
- Low-Carb and Sugar-Free Option: swap coconut sugar for a brown monk fruit sweetener
Treat Yourself to These Next!
Bakery-Style Pistachio Chocolate Chunk Cookies
Ingredients
Cookie Dough
- ¼ cup natural almond butter , I use homemade
- 30 g butter melted (or ghee for paleo option)
- ¾ cup coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup + 1 tablespoon almond flour 108 g
- ¼ cup tapioca flour (30 g)
- ½ teaspoon baking soda
- ⅓ cup sugar-free dark chocolate chips (58 g)
- 1/3 cup pistachios (40 g)
Topping
- 40 –50 g dark chocolate bar I use 90%, chopped into chunks
- ¼ cup pistachios chopped (28–30 g)
- Flaky sea salt optional
Instructions
- Mix the wet ingredientsIn a large mixing bowl, add the melted butter (or ghee), almond butter, coconut sugar, egg, and vanilla. Whisk by hand until smooth, glossy, and well combined.
- Add the dry ingredientsAdd the almond flour, tapioca flour, and baking soda. Mix with a spatula or spoon until a soft cookie dough forms and no dry flour pockets remain.
- Fold in pistachios and chocolate chipsFold in the chocolate chips and chopped pistachios and mix gently until evenly distributed.
- Scoop the doughUsing a large cookie scoop, scoop the dough into 7 large portions onto a lined plate or tray.
- Chill the doughCover and refrigerate for at least 2 hours, or overnight for best results. Chilling helps the cookies hold their shape and improves the chewy texture.
- Preheat the oven and prepare the trayPreheat your oven to 160°C fan-forced / 180°C conventional (350°F). Line a baking sheet with parchment paper.
- Shape and top the cookiesRemove the chilled dough from the refrigerator. If needed, gently roll each portion between your hands to shape into a smooth round ball.Press the top of each cookie into the chopped pistachios, then gently press 3–4 pieces of chopped dark chocolate onto the surface.Place the cookie dough portions on the prepared baking tray, leaving plenty of space between each cookie.
- BakeBake for 12 minutes, or until the edges look golden and set, while the centre still looks slightly lighter and soft.Tip: Bake 3–4 cookies at a time, as they spread.
- Cool and finishRemove the cookies from the oven and sprinkle with flaky sea salt, if using. Let them cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
- Bake the second batchKeep the remaining cookie dough in the refrigerator while the first batch bakes. Repeat the topping and baking steps for the next batch.Enjoy, and tell me in the comments how you liked them. This is my favorite cookie recipe.
- Enjoy every bite, and let me know in the comments how they turned out for you. I truly can’t wait to hear what you think, this is honestly one of my favourite cookie recipes I’ve created so far.
