These soft iced vegan pistachio cream cookies are packed with real pistachios and pistachio butter, all topped with a delicious pistachio cream swirl and pistachio drizzle, they are sure to be a hit for whoever you make them for. This pistachio cookie recipe is ready in less than 30 minutes, and is sure to impress! Vegan, dairy-free, egg-free, easy.
Vegan Pistachio Cream Cookies
I love that Pistachio is having it’s moment in the lime light on social media. Ever since the viral Dubai chocolate bar, pistachio desserts have been popping up everywhere. I’ve been craving a pistachio cookies and i’m super excited to share this recipe with you! These cookies are light and buttery, filled with real chunks of pistachio nuts and have a pistachio cream filling made with dairy-free white chocolate and pistachio butter. They cookies are topped off with a lightly whipped pistachio cream and more of the pistachio cream to drizzle! This recipe is for pistachio lovers, you’ll go crazy for these cookies!
Looking for more Pistachio recipes? Check out my:
- Vegan Pistachio Cake
- No-Bake Vegan Pistachio Cookies
- Vegan Pistachio Tiramisu
- Viral Vegan No-Bake Pistachio Cheesecake
- Viral Vegan Pistachio Chocolate Bar
- Easy Vegan Pistachio Sheet Cake
Why you’ll love this recipe :
- Cookie is buttery and melts in your mouth.
- The cookies are filled with a 2 ingredient pistachio cream which oozes out when you bite in-to them!
- Vegan / plant based recipe – This recipe doesn’t contain any animal derived ingredients (no-egg and no-dairy).
- Delicious mix of sweet and salty flavours.
- Pistachio flavour bursts in the mouth.
- Fun to make.
- Minimal ingredients, great for any baker / skill level.
- Ready in 30 minutes!
- Middle is super gooey!
- Enjoy direct from the oven (well… give them 5 minutes to cool down to prevent burning your mouth- haha).
- Great for sharing!
- They look like they’ve come straight out of a fancy Patisserie.
Ingredients notes soft & chewy pistachio cookies:
- Dairy-free butter – My go-to vegan butters are Flora Plant Butter or Naturli Vegan Block. I also recommend Miyokos Butter and Earth Balance.
- Caster sugar – Use a fine white sugar for this recipe. Don’t use granulated or the cookie may turn out bitty / grainy.
- Dairy-free milk – You can use any dairy-free milk for this recipe including soya, almond, cashew or oat. I prefer to use a un-sweetened milk.
- All purpose / Plain flour – As we want the texture of the cookie to be chewy and crisp, we use plain flour as opposed to self raising which would make the cookies rise and be cakey in texture.
- Pistachio nuts – Make sure to use de-shelled pistachios (remove the nut from the shell before using).
- Baking powder & Bicarbonate of soda – Both raising agents give the cookie a-little rise and make them super chewy.
- Dairy-free white chocolate – I find supermarket own branded dairy-free white chocolates are great for melting and baking with. My favourite is Sainsbury’s Deliciously Free From White Chocolate. Other vegan friendly white chocolates I recommend are Vivani Vanilla, IChoc Vanilla, Enjoy Life White Baking Chips and Moo Free White Baking Drops.
- Pistachio butter – Make sure the pistachio butter you use is vegan friendly. You can either make your own by blender up raw pistachios in a small blender until its butter, or simply use store bought. I’ve linked the exact pistachio butter I use here.
- Icing sugar – Seive the powdered sugar before adding into the buttercream to remove any lumps.
Tool’s you’ll need
To keep things super simple, I’ve listed all the tools you’ll need below (contains aff links).
- Baking tray
- Kitchen measuring scales
- Measuring spoons
- Ice-cream scoop
- Piping bag
- Piping nozzle
- Mini blender
- Stand mixer / electric hand whisk
- Cooling rack
- Heat proof bowl
- Saucepan
Vegan Pistachio Cream Cookies FAQ
How to store the cookies?
- Allow the cookies to cool completely before storing. Warm cookies release moisture and can turn soggy.
- Place the cookies in an airtight / sealed food container to prevent them from drying out.
- With cream swirl: Store in a sealed container in the fridge. Allow to come to room temperature before enjoying to allow the butter to soften. Best enjoyed within 3 days of making.
- Without cream swirl: Can be stored in an airtight / sealed container at room temperature. Best enjoyed within 3 days of making.
Can I freeze the cookies?
- Yes. It’s best to freeze the cookie dough by storing in sealed containers, then allow to deforst then bake.
Can I make this recipe gluten-free?
- Yes, you can make these vegan pistachio cream cookies gluten-free with a few simple swaps! Replace the regular all purpose / plain flour with a gluten-free flour blend, ideally one that includes a mix of rice flour, and xanthan gum for the best texture. I recommend Bobs Redmill All Purpose Baking Flour or Doves Farm Gluten-free Plain Flour.
What is pistachio cream?
- Pistachio cream is a mixture of pistachios, white chocolate and milk. You can buy ready made pistachio cream in supermarkets but 99% of the time, they contain dairy / cows milk. I’ve made a vegan version which only contains 2 ingredients – pistachio butter and dairy-free white chocolate. It tastes absolutely delicious and serves the same purpose as the regular pistachio cream
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pistachio Cream Cookies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the most delicious Vegan Pistachio Cookies with a gooey molten pistachio filling topped with a pistachio cream swirl. Vegan, No-Egg, No-Dairy!
Ingredients
Scale
Ingredients for the pistachio cream cookie filling
- 150g of dairy-free white chocolate
- 120g of pistachio butter
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 100g of ground pistachio nuts
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
Ingredients for the pistachio cream swirl
- 60g of dairy-free butter
- 20g of pistachio butter
- 250g of icing sugar
- Dairy-free milk (if needed)
+
- Whole pistachio nuts
Instructions
Method (pistachio filling)
- In a heat proof bowl, add in the dairy-free white chocolate in 20 seconds intervals in the microwave. You can also melt the chocolate in a bowl over a saucepan filled with water, creating a bain-marie. Once melted, add in the pistachio butter, and stir to incorporate.
- Place the bowl in to the fridge and allow to chill for 30 minutes.
- Line a baking tray with grease proof paper and use a tablespoon to scoop the pistachio cream into tablespoon-sized balls. As it’s firm / chilled, you can roll it between your hands very briefly to shape into a ball (don’t keep in your hands for too long or it will melt). Place onto the baking tray and into the freezer to chill until ready to shape the cookies.
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, ground pistachio nuts, baking powder and bicarbonate of soda.. Mix until just combined.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Flatten each cookie, place one of the chilled pistachio cream balls / fillings in the middle then shape the dough over the chilled filling to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, with the gooey filling or you can allow them to chill and top with a delicious pistachio cream swirl.
Method (pistachio cream swirl)
- Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and pistachio butter, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter until it’s thick and creamy in consistency. Add in a splash of dairy-free milk if needed.
- Transfer the frosting into a piping bag fitted with a large star tip nozzle.
- Once the cookies are fully cool, pipe a swirl of the buttercream on top of each cookie.
- Decorate with some more pistachio cream and some chopped pistachio nuts.
- Serve and enjoy!
Notes
Storage details can be found in the FAQ, above this recipe card.
Where to buy pistachio butter? Linked the one I use here.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
