FREE 5-Ingredient Recipe EBook

• My Pistachio Cookies Taste Like Shortbread, But Better
• Ingredients & Substitutions
• How To Make Pistachio Cookies
• My Recipe Tips
• Pistachio Cookies (5 Ingredients) Recipe card
• Recipe Reviews

My Pistachio Cookies Taste Like Shortbread, But Better

I based these pistachio cookies on my popular almond flour cookies , except I added real pistachios… lots and lots of pistachios. And they completely transformed the flavor. Here’s what makes these cranberry pistachio shortbread cookies so special:

• Real pistachio flour = real pistachio flavor – With real ground pistachios, these cookies remind me of pistachio shortbread, but with a softer center and just enough crunch. I tested a few versions, and this one had the best balance of soft, crunchy and buttery.
• Easy with just 5 base ingredients – They’re ready in about 10 minutes, naturally gluten-free, and have no refined sugar.
• The best add-ins – In addition to the crunchy and flavorful nuts, my pistachio cookie recipe also includes tangy, chewy dried cranberries and melty white chocolate chips. I think these make them even better!
• Festive and gift-worthy – These cookies look and taste unique in the best, gift-worthy way. While they look beautiful on a holiday cookie tray, I also love wrapping them up for friends and neighbors.

These pistachio cookies are perfect for Thanksgiving or Christmas , or honestly, any cozy baking day. Grab some pistachios and make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my pistachio cookies recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Pistachios – I used unsalted ones like this , or you can use salted but grab unsalted butter. Divide them into two parts: one cup gets ground into pistachio flour for the dough, and the other half cup is chopped for a little crunch throughout. If you have more, try my lox salad or pomegranate dessert with them next!
• Wholesome Yum Blanched Almond Flour – This is my go-to almond flour for all my baking recipes because it’s super fine and doesn’t make your cookies gritty. If you use another brand, make sure it’s blanched and finely ground
• Salted Butter – I like this grass-fed brand . You can also use unsalted and add 1/4 teaspoon of salt to the cookie dough. For a dairy-free option, swap in coconut oil (and do add the salt), although the texture will be a bit different.
• Besti Monk Fruit Allulose Blend – This is my favorite sweetener for soft cranberry pistachio shortbread cookies with no aftertaste. You can swap another granulated sweetener (or even sugar if that’s your thing — not mine) using my conversion chart , but the texture will be more dry. Liquid sweeteners won’t work here.
• Vanilla Extract – You can also add a little almond extract or lemon zest for extra flavor.
• Add-Ins – You could technically skip them, but I think these pistachio cookies aren’t the same without dried cranberries and white chocolate chips (I use these natural sugar-free ones ). I love the tart pop and creamy sweetness contrasting the nutty pistachio shortbread vibe!

How To Make Pistachio Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grind the pistachios. Pop them in a food processor ( I use and love this mini one that cleans up easily) or powerful blender, and blitz until they turn into a fine powder.
2. Cream the butter and Besti. In a large bowl, use a hand mixer to beat them until light and fluffy. Mix in the vanilla.

1. Add the dry ingredients. Beat in the ground pistachios first, then the almond flour, until the dough comes together.
2. Add the mix-ins. Chop more pistachios and fold them in, along with the cranberries and white chocolate chips if you’re using them.
3. Shape the cookies. Scoop the mixture onto your lined baking sheet and flatten. I like to press a few extra cranberries or chips on top to make them look pretty.
4. Bake and cool. Bake your pistachio cookies until the edges are lightly golden. Let them cool right on the pan, or on a wire rack.

My Recipe Tips

• Make sure the ground pistachios are a flour-like consistency. If they’re too coarse, the cookies can fall apart easily. Just be careful not to if over-process them, or you’ll end up with nut butter instead.
• I use this mini food processor for grinding the pistachios. It’s just the right size for this pistachio cookies recipe and easy to clean. My most-used full-size food processor also works great, it’s just overkill for the job here. A high-speed blender works well, too.
• Use room temperature butter. If it’s too cold, it won’t cream properly, and if it’s too warm, the dough gets greasy. I usually cut it into pieces to help it soften faster.
• For the best texture in these pistachio cookies, cream the butter and sweetener the right way. Start slow so the Besti doesn’t go flying, then beat until it’s light and airy — that’s what gives these pistachio cookies their soft, buttery crumb.
• Scoop the dough, then flatten rustic-style. I use this cookie scoop for evenly sized cookies, then press them down with my fingers so the tops look a little rough and homemade. If you prefer a flatter appearance, you can certainly do that, or even chill the dough and slice with a knife, like shortbread.
• Even with my amazing, PTFE-free nonstick pan , I still use parchment paper. It makes cleanup easier and keeps the cookies from browning too fast on the bottom.
• Let the cookies cool before handling. They’ll feel fragile when they come out of the oven, but as they cool, they firm up and get that perfect soft-but-structured shortbread texture.
• Want sturdier cookies? These are on the delicate side (which I love because it makes them taste so good ), but if you want them more firm, you can mix an egg into the dough. Just keep in mind the texture will change.

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/2 cups Unsalted pistachios (divided into 1 cup and 1/2 cup) ▢
• 6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢
• 1 cup Wholesome Yum Blanched Almond Flour ▢
• 1/3 cup Dried cranberries (optional) ▢
• 1/3 cup White chocolate chips (optional; I used these sugar-free white chocolate chips ) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
2. Place 1 cup of the pistachios in a food processor or high-powered blender . Process until a fine powder forms, scraping down the sides as needed. Set the pistachio flour aside.
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy and light in color. Beat in the vanilla extract.
4. Beat in the pistachio flour, then the almond flour, about 1/2 cup at a time.
5. Coarsely chop the remaining 1/2 cup of pistachios and add to the cookie dough. Add the dried cranberries and chocolate chips, if using. Fold both in, until uniform.
6. Use a medium cookie scoop to scoop the dough onto the prepared cookie sheet ( I use this cookie scoop ). Flatten each cookie to about 3/8 inch thick. They will not spread much. If you like, dot the tops with extra cranberries and/or chocolate chips.
7. Bake pistachio cookies for 10-12 minutes , until the edges are golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool).

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 pistachio cookie

• Tips: Check out my recipe tips above to help you you mix, shape, and bake these cookies just the way I do for the best texture and flavor.
• Storage & meal prep: Keep the cookies in an airtight container at room temperature for up to a week, or sometimes they last even longer for me. These are great to make ahead for gifting or hosting!
• Freeze: They’ll keep for up to 3 months in the freezer. Thaw on the counter before enjoying.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pistachio Cookies

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pistachio Cookies (5 Ingredients)

My pistachio cookies recipe is bursting with buttery pistachio flavor, tart cranberries, and white chocolate chips. Perfect for holidays!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pistachio-cookies/

Ingredients

• 1 1/2 cups Unsalted pistachios (divided into 1 cup and 1/2 cup)
• 6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
• 1/3 cup Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract
• 1 cup Wholesome Yum Blanched Almond Flour
• 1/3 cup Dried cranberries (optional)
• 1/3 cup White chocolate chips (optional; I used these sugar-free white chocolate chips )

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
2. Place 1 cup of the pistachios in a food processor or high-powered blender . Process until a fine powder forms, scraping down the sides as needed. Set the pistachio flour aside.
3. In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy and light in color. Beat in the vanilla extract.
4. Beat in the pistachio flour, then the almond flour, about 1/2 cup at a time.
5. Coarsely chop the remaining 1/2 cup of pistachios and add to the cookie dough. Add the dried cranberries and chocolate chips, if using. Fold both in, until uniform.
6. Use a medium cookie scoop to scoop the dough onto the prepared cookie sheet ( I use this cookie scoop ). Flatten each cookie to about 3/8 inch thick. They will not spread much. If you like, dot the tops with extra cranberries and/or chocolate chips.
7. Bake pistachio cookies for 10-12 minutes , until the edges are golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool).

Maya’s Recipe Notes

Serving size: 1 pistachio cookie

• Tips: Check out my recipe tips above to help you you mix, shape, and bake these cookies just the way I do for the best texture and flavor.
• Storage & meal prep: Keep the cookies in an airtight container at room temperature for up to a week, or sometimes they last even longer for me. These are great to make ahead for gifting or hosting!
• Freeze: They’ll keep for up to 3 months in the freezer. Thaw on the counter before enjoying.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)