Cherry Pistachio Cookies, made with whole wheat flour, nutty pistachios, and plump dried cherries, are pillowy soft, lightly sweet, and perfectly sized. Not to mention how easy these little pistachio drop cookies are! They are the perfect cookie for last minute guests, weeknight baking, or simply anytime.
This post may contain affiliate links. See our Disclaimer for more information
These cookies will be an instant hit. They're like little clouds of sweet, nutty goodness. Plus, the cherries add a little needed tartness, and compliment the pistachios perfectly.
Make sure to try some of our other delicious and healthier cookies, like Spiced Molasses Cookies, Healthy Thumbprint Cookies, or Cherry Truffles.
Jump to:
Heart Health Benefits of these cookies
A healthier cookie is still a cookie, to be eaten in moderation. And while these vegan pistachio cookies are no exception, we went the extra mile to improve the nutrition content of your average cookie, and create a recipe that is both delicious and healthier! Here's how!
We start with whole wheat flour, a good source of dietary fiber, which has been linked to a decrease in 'bad' LDL cholesterol levels. Lowering cholesterol if it's high is important to reduce the risk of developing heart disease.
We also are using ground pistachios with the whole wheat flour. This is a huge help in keeping our cookies soft and moist! But pistachios are also a heart health powerhouse! Nuts in general are great for heart health, but pistachios in particular may lower cardiovascular disease risk. It is thought they can do this by lowering LDL cholesterol and lowering blood pressure. Specifically, it seems pistachios might play a role in keeping blood vessels relaxed, especially if you already have high cholesterol.
Another modification we made is lowing the amount of total fat, and using a heart healthier oil. In this case we use a combination of unsweetened applesauce and grapeseed oil instead of butter. Make sure to choose cold-pressed, or expeller-pressed grapeseed oil for the least processed option. Grapeseed oil is a good source of polyunsaturated fat (mainly omega-6s), which can help lower cholesterol when used in place of saturated fats (1). Olive oil can also be used here.
We also use pure maple syrup instead of table sugar. Yes, pure maple syrup may be less processed, and does have some trace minerals and antioxidants that sugar doesn't have. But you should never be coming close to consuming enough of it to matter that much. Pure maple syrup is still a type of sugar that has a similar effect in your body to other forms of sugar. We're using it here mostly for the flavor it imparts. The other reason is because it is sweeter (teaspoon-for-teaspoon) than other sweeteners, so we can use less of it.
Make sure to choose 100% pure maple syrup. It is a little pricier, because most commercial syrups are simply maple flavored sugar syrup. Consume all sweeteners in moderation.
Ingredients
- Whole wheat flour
- Ground pistachios
- Baking powder
- Salt
- Unsweetened nondairy milk
- 100% pure maple syrup
- Unsweetened applesauce
- Grapeseed oil
- Vanilla extract
- Pistachios
- Dried cherries
See recipe card for quantities.
Instructions
If baking isn't really your thing, you'll love how easy these pistachio drop cookies are!
First, make sure you have ½ cup of pistachios ground, and another ½ cup chopped, and set aside.
Combine the flour, ground pistachios, baking powder, and salt in a large bowl.
Whisk together the nondairy milk, applesauce, maple syrup, grapeseed oil, and vanilla.
Pour the wet ingredients into the dry ingredients, and mix to combine.
Add the chopped pistachios and dried cherries.
Fold the pistachios and cherries into the batter.
Use a 1 tablespoon scoop (or a regular kitchen spoon) to scoop the batter onto parchment lined baking sheets - you'll need at least 2 baking sheets.
Bake the cookies for 15 minutes, and cool for a few minutes before moving to a wire rack to cool completely.
Hint: "to fold" something into a batter means to gently mix with big sweeping motions - we're not beating the batter here!
Substitutions
- Oil - instead of grapeseed oil, you can use olive oil, avocado oil, or simply vegetable oil in a pinch
- Nuts - use any nut you like! Almonds, walnuts, pecans, etc. would all be delicious in these cookies.
- Dried fruit - try dried blueberries, raisins, apricots, or cranberries. Just make sure to chop them small if you choose a larger fruit.
Equipment
To make these cherry pistachio cookies, you will need basic measuring equipment, mixing bowls, and baking sheets. At least two baking sheets are needed, as this recipe makes between 30-35 cookies.
You will need something to grind your pistachios. I use a coffee grinder*, since we don't need a huge amount for the recipe. A small food processor will also be fine. Hand chopping won't work for this, since we want the pistachios ground very finely, like flour.
If you need some good baking sheets, try these half sheet pans*, and you may also want to pick up some parchment sheets*. And I find it easiest to use a cookie scoop to portion out the batter. That way all the cookies are the same size. For these healthy pistachio cookies, a 1 tablespoon scoop* is best. You can also use a regular tablespoon, or a kitchen spoon in a pinch.
* Affiliate links
Storage
Cool the cookies completely, and store in an airtight container for up to 5 days. You can store them longer in the refrigerator - up to 10 days - but they may become a bit dry.
Top tip
Don't overbake these cherry pistachio cookies. They will start to get dry and tough. Bake them just long enough that the top of the cookie will spring back when gently pressed.
FAQ
You could make these cookies using a seed of your choice, instead of pistachios - like sunflower seeds or pumpkin seeds.
Use a gluten free baking mix that has a 1-to-1 substitution ratio. You may need to add less milk, because gluten free baking mixes are often not whole grain (another consideration!).
Related
Looking for other recipes like this? Try these:
📖 Recipe
Cherry Pistachio Cookies
Equipment
- Coffee grinder or small food processor
Ingredients
- 1 ½ cups Whole Wheat Flour
- ¾ cup Ground Pistachios ground from ½ cup whole, unsalted pistachios
- 2 teaspoon Baking Powder
- ⅛ teaspoon Salt
- ¾ cup Unsweetened Nondairy Milk
- ½ cup Unsweetened Applesauce
- ¼ cup Pure Maple Syrup
- 2 tablespoon Grapeseed Oil
- ½ teaspoon Vanilla Extract
- ½ cup Unsalted Pistachios finely chopped
- ½ cup Dried Cherries or tart cherries
Instructions
- Preheat oven to 350° F.
- Line two baking sheets with parchment paper.
- In a large bowl, combine the flour, ground pistachios, baking powder, and salt.
- In another bowl, whisk together the milk, applesauce, maple syrup, oil, and vanilla.
- If you haven’t already, chop the pistachios, and have them ready to go.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined.
- Now add the chopped pistachios and dried cherries, and fold them into the batter.
- Using a 1 tablespoon cookie scoop, scoop the batter onto the baking sheets, leaving about an inch of space between them.
- Bake for 15 minutes, or until the center of the cookie springs back when pressed lightly.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Cool completely before storing in an airtight container.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
Safety is our top priority in the kitchen! Always keep these tips in mind.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
- Don't leave food that should be either hot or cold sitting out at room temperature for longer than 2 hours (or 1 hour if the weather is hot)
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Catherine Wolfe says
I really like these cookies. The recipe is super versatile, with the option to try other nuts and other fruits, but I have to say, the cherry and pistachio combination is a definite winner. I used Unsweetened Vanilla Almond Milk and Maple Agave. I also chopped the cherries a bit so I'd be sure to get some in every bite. Can't wait to make them again.
Laura Yautz says
Thanks so much for trying the cookies Catherine! I'm so glad you loved them, and I'm looking forward to hearing about other ways you modify them! Thanks for your review.
Dianna Reynolds says
These cookies look delicious. Going to bake these this weekend.
Laura Yautz says
I hope you love them!