Print

Pistachio Thumbprint Cookies (No-Bake, Vegan, Gluten-Free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These no-bake pistachio thumbprint cookies are rich, chocolatey, and filled with creamy pistachio butter. They’re naturally vegan, gluten-free, and perfect for a quick dessert or snack.

Ingredients

  • 1/2 cup pistachios (unsalted)
  • 1/4 cup oats (rolled or quick)
  • 1/4 cup cocoa powder
  • 5 pitted Medjool dates
  • 2 tablespoons pistachio butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup crushed pistachios (for rolling)
  • Pistachio butter (for filling)

Instructions

  1. Add the pistachios, oats, cocoa powder, dates, pistachio butter, vanilla extract, and salt to a food processor. Process until the mixture comes together into a dough. If needed, add 1 to 2 tablespoons of water until the dough holds together when pressed.
  2. Scoop 1 to 2 tablespoons of dough and roll into balls. Place on a parchment-lined tray and gently flatten each ball.
  3. Use your thumb or the back of a teaspoon to create an indent in the center of each cookie.
  4. Roll or press the sides of each cookie into the crushed pistachios so they adhere.
  5. Fill each indent with a small spoonful of pistachio butter.
  6. Place the cookies in the freezer for 15 to 20 minutes until slightly firm. Serve and enjoy.

Notes

  • If the dough is too dry, add water one tablespoon at a time until it comes together.
  • Store cookies in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze for up to 2 months.
  • Almond butter or cashew butter can be substituted for pistachio butter.
  • Use certified gluten-free oats if needed.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-thumbprint-cookies-no-bake-vegan-gluten-free/