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Easy Vegan Pistachio Cookies

These fragrant and elegant cookies just melt in your mouth.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Austrian, European, Italian
Keyword: cookies, pistachio
Servings: 20 Cookies



  • ¾ cups Ground pistachios (unsalted) 130g
  • 1 cup Vegan butter, room temperature (I used Alsan) 230g
  • ¾ cup Sugar 90g
  • 1 tsp Vanilla extract
  • 1 tsp almond extract (optional)
  • cups flour (all-purpose) 280g
  • Salt


  • cup Icing sugar 40g
  • 2-3 tsp Rose water or water


  • Grind pistachios in a food processor to a fine meal
  • Cream together vegan butter and sugar, vanilla and almond extract for about a minute until smooth.
  • Add the flour and pistachio and fold under. Once it's combined, knead together using your hand until a dough ball forms. Be careful not to overwork the dough!
  • Cover the dough tightly and chill for 30 minutes and up to 2 days. If chilled for over 2 hours, take the dough out 30 minutes before carrying on with the next step.
  • Pre-heat oven to 180°C, prepare and line baking sheet
  • Roll cookie dough into balls of about 1 tablespoon of dough each and spread them out evenly on your baking tray.
  • Bake until the edges are slightly browned, around 14-15 minutes
  • Let cool


  • Sieve the icing sugar to avoid any clumps
  • Add water half a teaspoon at a time until the consistency is easily spreadable but not too runny. To test the consistency, let the glaze pour off the spoon. The glaze should fall into a ribbon and hold the shape for a few seconds before melting back into the glaze.
  • Dip the cookies in the icing
  • Optionally sprinkle some leftover pistachio while icing is still wet
  • Let dry


If you want greener cookies, you can add a little bit of green food coloring