Salted Honey Pistachio Cookies

Salted Honey Pistachio Cookies

Salted Honey Pistachio Cookies

OH MY GOODNESS. These cookies are so good! There are so many dimensions of flavor in these cookies, it’s insane. Don’t take my word for it. Stephen and I were on vacation with family last week and I was telling my mother-in-law about this recipe because she loves pistachios more than anyone I’ve ever met.

Much to my surprise, she asked me to make them for her. She will be the first to tell you she is not the biggest fan of healthier recipes that are gluten-free and dairy free. But she loved them! She said you can taste the honey, salt, pistachios, every bite is full of flavor. You don’t need the Pillsbury dough boy for this easy and delicious recipe.

I whipped up this recipe in a ridiculously small kitchen, with one bowl, and no mixer. You’ve got this.

While baking the cookies in a house full of opinionated cookie eating experts, or at least that’s what they call themselves, everyone wanted their cookie baked a different way. One wanted just a little crisp around the edges while still gooey in the middle so it still tastes like dough. Another wanted them to still be slightly soft but no doughy middle. It was exhausting but this recipe is great every single way.

So even for my family that isn’t the biggest fan of healthier food, these Salted Honey Pistachio Cookies are a definite crowd pleaser. And let’s not forget that the only sweetener in these bad boys is honey so they are also refined sugar-free for the ultimate guiltless pleasure.

Salted Honey Pistachio Cookies

Salted Honey Pistachio Cookies

Multi-dimensional cookies made in less than 20 minutes!


  • 1/4 cup melted ghee
  • 1 egg
  • 3/4 cup honey
  • 1 teaspoon vanilla
  • 1 1/2 cups almond flour
  • 3/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pistachios


  1. Pre-heat oven to 350 degrees F. Spay a baking sheet with coconut oil and set aside.
  2. Whisk all wet ingredients together (I use a fork so the dough doesn’t stick in the whisk).
  3. Add all dry ingredients (except for pistachios) to wet ingredients and mix again. Fold in pistachios.
  4. Use a spoon or retractable ice cream scoop and scoop out about 1-2 tablespoons of dough for each cookie. Place cookies approximately 2-3 inches apart.
  5. Once all the dough is placed onto the pan, shape the dough to a cookie form and sprinkle with salt (optional). Bake for 8-12 minutes depending on your cookie preference.


*Cookies are delicious served warm or they will keep in a sealable container in the refrigerator for up to 2 weeks. They will stay fresh in the freezer for up to two months.

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