These no-bake pistachio chocolate cookies are the perfect summer treat when you’re craving something sweet and chocolatey, but don’t feel like turning on the oven. They’re made with better-for-you ingredients and also happen to be vegan and gluten-free!
I’ve always tended to lean towards making no-bake desserts over baked ones, for many reasons. Even more so during summer when the last thing I want to do is turn on the oven and make the house even warmer!
For all my international readers, the last few summers in the UK have been a little unbearable. We may not experience the kind of scorching hot weather you get in other countries, but unlike other countries, we don’t have AC built into our homes. Our houses are also built to keep the heat in during our cold winters. So when the temperatures do reach 27-35C, that heat quickly becomes uncomfortable to say the least.
When that happens, I can’t even bring myself to think about turning the oven on. Chilled desserts straight from the fridge taste so much better in the heat anyway, so why bake?
Why I love making these no-bake pistachio chocolate cookies:
Like most no-bake desserts, these no-bake pistachio chocolate cookies are quick and easy to make, requiring no oven time. This makes them perfect for hot weather or when you don’t want to heat up the kitchen. No-bake treats are also so much easier to make healthy without compromising on taste or texture.
Made with a few simple ingredients, these no-bake pistachio chocolate cookies are not only easy to prepare, they also take no time to put together. I do chill them in the freezer for 30 minutes before filling them with the pistachio butter, but that’s only when it’s a hot day and the dough is a little on the softer side. A great speedy dessert option for when you’re craving a chocolate treat, or when you have guests coming over and need to whip up something in a hurry!
This recipe is really easy to adjust. For example, if you don’t have pistachio butter, feel free to use any nut butter you have on hand like peanut or almond butter. You can also easily double the recipe for a bigger batch. They do freeze well, so you can always make extra and have them in the freezer for when you’re craving a little healthier treat.
Instead of flour, I’m using oats, which are higher in fibre, particularly beta-glucan fibre that can help reduce bad cholesterol (LDL) levels. I’m using pistachio butter in both the dough itself, and a little more as a topping for these thumbprint cookies. Pistachios are packed with essential nutrients, including protein, fibre, healthy fats, vitamins (such as B6 and E), and minerals (like potassium, magnesium, and phosphorus).
To make them even better, I’m coating these no-bake pistachio chocolate cookies with chopped pistachios for a stronger pistachio flavour. They also add a lovely crunch, which I felt was needed seeing as both the dough and the nut butter filling are soft. I always try to add a bit of contrast in textures to make my treats more enjoyable and exciting. There’s no denying the pistachios also add a beautiful pop of colour that makes these cookies look even more appetising!
What you need to make these no-bake pistachio chocolate cookies:
Oats – they make a great alternative to flour, working especially well in no-bake desserts. I make my own oat flour by blending oats (any kind) into a fine flour in a high-speed blender. Make sure to use gluten-free oats if you want the recipe to be gluten-free. You have the option of toasting your oat flour to make them easier to digest, but you only need to do that if you struggle to digest raw oats.
Cocoa powder – Cocoa powder is packed with flavonoids, particularly epicatechin, catechin, and procyanidins. These antioxidants help combat oxidative stress, reduce inflammation, and protect cells from damage. It also contains compounds like theobromine, phenylethylamine, and serotonin, which can improve mood and promote feelings of well-being. Not that I need a reason to add chocolate to my treats!
Pistachio butter – I do feel pistachios are such an underrated nut, and pistachio butter is no different. I must admit that it’s not the easiest nut butter to find. I get mine online, but you can use any nut butter if you can’t get hold of it. I love the taste and the colour it adds to desserts.
Chopped pistachios – they add a beautiful colour and lovely crunch that balances out the other textures of these no-bake pistachio chocolate cookies.
Coconut oil – I only used a little to help bring the dough together and help everything set in the fridge.
Maple syrup – A little amount goes a long way! Any liquid sweetener will work here.
How to make these no-bake pistachio chocolate cookies:
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Mix the oat flour, cocoa powder and a pinch of salt in a mixing bowl.
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Add the pistachio butter, maple syrup and coconut oil. Mix everything until you have a smooth dough.
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Divide into 9-10 balls, then roll them in the chopped pistachios to coat.
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Arrange on a baking sheet lined with parchment paper. Press down slightly with your hand, then use your thumb to create an indent in the centre of each cookie.
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I like to use a 1/4 tsp measuring spoon instead to make perfect indentations.
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Add some pistachio butter to the centre of each cookie, you’ll need around 1 tsp per cookie.
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Chill for a couple of hours in the fridge, or 30 minutes in the freezer.
How to store your no-bake pistachio chocolate cookies:
Store in an air-tight container in the fridge for up to 5 days. You can also freeze leftovers for up to 2 months.
These no-bake pistachio chocolate cookies are:
- Vegan
- Dairy-free
- Gluten-free
- Quick and easy to make
- Made with better for you ingredients
- Easily adjustable
- Perfect for chocolate AND pistachio lovers
- No-bake, so no need to turn on the oven
- Great dessert option in summer
- So tasty!
No-Bake Pistachio Chocolate Cookies
Ingredients
- 70g oat flour*
- 3 tbsp cocoa powder
- Pinch of salt
- 2 tbsp pistachio butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 40g chopped pistachios
- 10 tsp pistachio butter to fill the thumbprint cookies
Instructions
- Mix the oat flour, cocoa powder and a pinch of salt in a mixing bowl.
- Add the pistachio butter, maple syrup and coconut oil. Mix to form a smooth dough.
- Divide into 9-10 balls, then roll them in the chopped pistachios to coat.
- Arrange on a baking sheet lined with parchment paper. Press down slightly with your hand, then use your thumb to create an indent in the centre of each cookie.
- I like to use a 1/4 tsp measuring spoon instead to make perfect indentations.
- Add some pistachio butter to the centre of each cookie, you'll need around 1 tsp per cookie.
- Chill for a couple of hours in the fridge, or 30 minutes in the freezer.
Notes
Nutrition
If you liked this no-bake pistachio chocolate cookies recipe, you may also like the following recipes:
- Date & Pistachio Rolls
- 5-Ingredient Crunchy Pistachio Bars
- Pistachio & Cardamom Jam Thumbprint Cookies
- Pistachio Overnight Oats
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