Pistachio Refrigerator Cookies

By Chef:  Natalia KW
Posted: March 18, 2012


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You know I love quick, easy & delicious and this recipe surely fits the bill. I love the unique pistachio flavor & color.

Yield: 20 small cookies


  • 1 cup raw pistachios
  • 1/2 cup raw cashews
  • 3 tablespoons coconut oil
  • 2 tablespoons honey, maple syrup or agave
  • 1/4 teaspoon vanilla extract
  • pinch of Himalayan salt


Place the pistachios and cashews in the food processor.  Process until the nuts are finely chopped.  Add the coconut oil, sweetener, vanilla and salt.  Process again until all ingredients are combined.  If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm.  Remove from the refrigerator and scoop into perfect little cookies.  Store in the refrigerator.  Otherwise, press the batter into a wax paper lined 8″ square dish.  Refrigerate for 2 hours.  Cut into squares and serve.