Description

Enjoy a delightful NYC-Style Pistachio Protein Cookie that’s both nutritious and indulgent. These gluten-free treats combine roasted pistachios, almond flour, and vanilla protein powder for a chewy, bakery-style cookie perfect for a high-protein snack or dessert. With a subtle sweetness from maple syrup and a hint of white chocolate, these cookies offer a rich flavor with a satisfying crunch.

Ingredients

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Main Ingredients

1 cup roasted unsalted pistachios (shelled)
1 1/4 cups almond flour
1/2 cup vanilla protein powder
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil (melted)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup almond milk
1/3 cup chopped white chocolate or white chocolate chips (optional)
Additional chopped pistachios for topping

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Process Pistachios: Use a food processor to pulse the roasted unsalted pistachios into small chunks, reserving a few tablespoons for topping later.
Mix Dry Ingredients: In a large bowl, combine almond flour, vanilla protein powder, coconut flour, baking soda, and salt, mixing evenly.
Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond milk until fully incorporated.
Form Dough: Add the wet ingredients to the dry ingredients and mix until a thick dough forms. Fold in the chopped pistachios and white chocolate chips if using.
Scoop and Shape Cookies: Scoop large portions of dough (about 3 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie and press the reserved chopped pistachios on top for extra texture.
Bake: Bake the cookies for 10 to 12 minutes or until the edges become golden and set.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For a bakery-style chewy center, chill the dough in the refrigerator for 30 minutes before baking.
You can substitute maple syrup with honey or agave syrup based on your preference.
Store the cookies in an airtight container for up to 5 days or freeze them for longer storage.