A Healthy Gluten-Free & Vegan Treat

No-bake pistachio cookies are one of the easiest, healthiest, and most delicious treats you can prepare at home. This recipe uses whole, natural ingredients like pistachios, oats, shredded coconut, maple syrup, and nut butters — making it naturally gluten-free, dairy-free, and vegan.

These cookies require no oven, come together quickly in a food processor, and make perfect snack-sized cookie sandwiches with a creamy filling. The texture is soft, chewy, and slightly creamy, while the flavor is rich, nutty, and mildly sweet.

Whether you follow a plant-based diet, avoid gluten, or simply enjoy nutritious desserts, these pistachio cookies are a perfect choice.

Ingredients

For the Cookie Base

• 1 cup shelled pistachios
• 1/2 cup unsweetened shredded coconut
• 1/4 cup gluten-free rolled oats
• 2 tablespoons maple syrup
• 1 tablespoon moringa powder (optional, for color and nutrition)
• 1–2 tablespoons water
• 1 teaspoon vanilla extract

For the Filling

• 1 cup unsweetened shredded coconut
• 1/2 cup raw cashews
• 1/4 cup gluten-free rolled oats
• 2 tablespoons almond butter
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil

⭐ Step-by-Step Instructions

1. Prepare the Cookie Dough

1. Place pistachios, shredded coconut, oats, maple syrup, moringa powder, water, and vanilla in a food processor.
2. Blend until the mixture forms a sticky dough. It should hold together when pressed with your fingers.
3. Transfer the dough between two sheets of plastic wrap or parchment paper.
4. Roll it out to about ½ inch thick.
5. Use a round cookie cutter to cut as many cookie discs as possible.
6. Place the cut cookies on a tray and freeze them for 5–10 minutes to firm up.

2. Make the Filling

1. Add shredded coconut, raw cashews, oats, almond butter, vanilla, and melted coconut oil to the food processor.
2. Blend until the mixture becomes smooth and creamy.
3. If the filling seems too thick, add 1 teaspoon of water at a time until spreadable.

3. Assemble the Cookie Sandwiches

1. Remove the chilled cookie discs from the freezer.
2. Spoon 1–2 tablespoons of filling onto half of the cookies.
3. Top each one with another cookie disc to form sandwiches.
4. Press gently so the filling spreads evenly.

4. Serve or Store

• You can enjoy the cookies immediately.
• For a firmer texture, refrigerate them for 20–30 minutes.
• Store in an airtight container in the refrigerator for up to 1 week.
• They can also be frozen for up to 2 months.

💡 Tips for Perfect No-Bake Pistachio Cookies

• If the dough is too dry, add a few drops of water until it binds.
• If the dough is too sticky, add a little extra shredded coconut or oats.
• For a brighter green color, add a little more moringa or a pinch of natural matcha.
• To make the cookies sweeter, add an extra teaspoon of maple syrup.
• You can make mini cookies for bite-sized snacks.

🍫 Optional Variations

1. Chocolate-Dipped Edges

Dip half of each cookie in melted dark chocolate for a gourmet finish.

2. Lemon-Pistachio Version

Add 1 teaspoon of lemon zest to the dough and filling for a fresh, citrusy twist.

3. Coconut-Vanilla Filling Only

If you don’t want cashews, make the filling with only coconut, almond butter, and vanilla.

4. Nut Swap

Replace cashews with macadamia nuts or almonds for a different flavor.

🧠 Why This Recipe Is Nutritious

• Pistachios provide healthy fats, protein, antioxidants, and fiber.
• Oats add slow-release carbohydrates and additional fiber.
• Coconut adds natural sweetness and healthy fats.
• Moringa boosts the cookies with vitamins, minerals, and antioxidants.
• No baking means nutrients remain intact.

✔️ Conclusion

These No-Bake Pistachio Cookies are delicious, healthy, and incredibly easy to make. With their rich nutty flavor, creamy filling, and soft chewy texture, they’re perfect for anyone looking for a gluten-free, dairy-free, and vegan dessert.

They’re quick to prepare, require no oven, and are ideal for healthy snacking, meal prep, lunchboxes, and even gifting.