Pistachio Tahini Cookies

Pistachio Tahini Cookies

Grain-Free Pistachio Tahini Cookies

Gluten-Free, Grain-Free

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Savor the flavor of pistachio with a nutty hint of tahini and dark chocolate. What an extraordinary combination, right? Use an ice cream scoop to roll them into balls, dip in the crushed pistachios and chocolate, and bake away! These are the perfect mix of crunchy, chewy, and gooey... and it's even better when you remember they're grain-free!


  • ¾ cup raw, shelled pistachios
  • 10 Tablespoons unsalted butter
  • Ice cube (1 to 2 Tablespoons. water)
  • ¾ cup Otto's Naturals - Cassava Flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces dark chocolate bar (not chips)
  • 1 egg
  • ½ cup + 2 Tablespoons packed dark brown sugar
  • cup granulated sugar
  • 1 Tablespoon vanilla extract
  • ½ cup tahini
  • Flaky sea salt (for topping)


  1. Put the pistachios into a food processor and pulse until they are roughly chopped. Set aside 2 Tablespoons for topping the cookies.
  2. Brown the butter: Heat a pan over medium heat. Slice the butter into 1-inch pieces and place them in the pan. Stir the butter periodically for 5 minutes, or until you start to see brown specks. Add the crushed pistachios. Stir for an additional 2 minutes. The butter should be light brown and the pistachios should no longer be green.
  3. Remove the butter from the heat and add the ice cube. Let it cool for 10 min.
  4. While the butter is cooling, mix the cassava flour, baking soda, and salt in a small bowl. Set aside. Using a knife, cut the chocolate bar into 1/4 - 1/2-inch pieces. Set aside.
  5. Add the egg, brown sugar, granulated sugar, and vanilla to the cooled butter.
  6. Gradually start to add the dry ingredients to the butter mixture.  Mix in ⅓ of the chopped chocolate and all the tahini.
  7. Let the dough sit in the fridge covered for 3 hours, ideally overnight.
  8. Preheat the oven to 375°F. Using an ice cream scoop, take scoops of the cookie dough and roll them into balls. If the dough is stiff, flatten each ball slightly before baking.
  9. Dip in the crushed pistachios, and place the cookies on parchment-lined cookie sheets. Sprinkle the remaining chocolate on top of each ball. (You can also save the crushed pistachios and chocolate chunks and top the cookies as soon as they come out of the oven.)
  10. Bake the cookies for 8 minutes, rotate the baking sheet, and continue baking them for another 5 minutes, or until the edges are beginning to brown.
  11. Remove the cookies from the oven, and immediately sprinkle them with flaky sea salt.
  12. Let the cookies cool on the tray for 2-3 minutes before moving them to a cooling rack. Enjoy!
These cookies can be stored at room temperature in an airtight container for 5-7 days. They also freeze well!

    What are the health benefits of pistachio nuts?

    Among the other nuts, pistachios have the highest levels of lutein and zeaxanthin which is good for the eyes. It helps protect your eyes against macular degeneration, an age-related condition that can result in vision loss and blue light damage.

    Additionally, pistachios provide many benefits such as healthy blood sugar levels, aid in weight loss, promotion of healthy gut bacteria, and lowering cholesterol levels and blood pressure among others.

    What is tahini and what does it taste like?

    Tahini is a creamy paste made from finely mashed sesame seeds. Also known as a superfood from the Middle East and the Mediterranean region, it is renowned for providing hummus with a nutty flavor and silky texture. 

    Tahini is very slightly bitter and has an earthy flavor. The spread doesn't have a sweet flavor profile known to peanut butter and other nut butters, despite their similarities. Rather, it's a tad more savory, being flavored with toasted sesame seeds. It can also be used in brownies, sauces, dressings, and smoothies.

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