This is probably the simplest recipe on earth for Pistachio Cookies. Two ingredients + chocolate if you like, a food processor and a couple of minutes of time are all you need.
You can see, all these recipes call for raw pistachios and don’t require any baking. However, I want to answer a burning question a lot of people seem to have:
Can you bake with pistachios?
Yes! You can certainly add pistachios to any baked good that asks for nuts. You can replace walnuts or pecans simply by pistachios in any recipe. No problem at all. However, they are so delicate and delicious I find they lose most of their strong pistachio flavor once roasted or baked.
The rawer, the stronger the flavor. So if you are a big pistachio fan you’ll actually want to keep them cold and your pistachio cookies unbaked.
As mentioned in the title, this is a simple 2-ingredients recipe but guess what, you actually CAN replace either.
Pistachios – any other nut or seed you have on hand works, too.
Dates – for the sweetest results use dates, but any other dried fruit works, too. If they are super fresh you don’t have to soak them. If they are old and rather dry, soak them for 10 minutes in boiling water, then drain well.
Chocolate – again, any chocolate that melts :) Dark chocolate has the lowest amount of sugar. If you want even less sugar, omit the chocolate completely.
How to Make Raw Pistachio Cookies
The easiest way to make them is in a food processor. Add the pistachios first and process until coarsely chopped, then add the dates.
Alternatively, a high-speed blender works, too. However, you’ll have to do a lot of scraping in between blending. The dough is super sticky.
You can also go the traditional route of chopping board and heavy knife. Simply chop everything suuuuuper finely and then mix in a bowl with a spoon by pressing it all together.
- 1 cup pitted dates
- 1 cup shelled pistachios
- 1/4 cup dark chocolate chips - (optional)
- If your dates are old and dry, place them in a heatproof container and pour boiling water over them. Let them soak for about 10 minutes in the hot water, then drain well. If your dates are super fresh, you can omit this step.
- Add pistachios to a food processer and pulse about 10 times or until the pistachios resemble very coarse flour.
- Add the dates to the coarse pistachios and process about 3 minutes or until everything sticks together and a ball forms inside the processor. The dough will be easily moldable and shouldn't stick to your fingers much.
- Use a measuring spoon to make uniform size cookies (or not) and form half-moons or balls or flat circles or whichever shape you love.
- Now you can eat them just like this OR....
- Melt some chocolate and dip the pistachio cookies half or completely into the chocolate, then place on a parchment paper-lined baking sheet and place in the freezer for about 10-15 minutes for the chocolate to harden again.
- Keep in the refrigerator for optimal freshness and eat within 4 days.