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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