There’s something about pistachios that makes me feel fancy, even when I’m just standing in my kitchen with flour on my shirt. My love for these little green gems started when I was a kid, sneaking bites of my grandpa’s pistachio ice cream.
Now, I channel that nostalgia into these soft and chewy pistachio pudding cookies.
They’re gluten-free, easy to make, and loaded with rich, nutty flavor.
And if you’re dairy-free? No problem—I’ve got you covered with an easy swap!
Let’s get baking.
Tips & Variations
- Dairy-Free Option: Swap butter for coconut oil and use dairy-free chocolate chips.
- Extra Flavor: Toast the pistachios before adding them in—it deepens the nutty flavor.
- Make It Extra Chewy: Use ½ cup brown sugar and skip the white sugar.
- Storage: Keep in an airtight container at room temp for up to 5 days or freeze for 3 months.
Serving & Presentation
These cookies are best enjoyed slightly warm with a cup of tea or a glass of almond milk. Stack them on a pretty plate and watch them disappear at parties.
Now, go ahead and bake these babies—your kitchen is about to smell amazing!

Soft & Chewy Pistachio Pudding Cookies (Gluten-Free, Dairy-Free Option)
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, nutty, and loaded with pistachio flavor, these gluten-free cookies are irresistibly chewy with a hint of white chocolate.
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1:1)
- 1 box (3.4 oz) instant pistachio pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended!)
Mix-ins
- ½ cup chopped pistachios
- ½ cup white chocolate chips (or dairy-free chocolate chips)
- A sprinkle of flaky sea salt for topping (optional, but trust me—do it!)
Instructions
1. Prep & Mix
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
2. Cream the Butter & Sugar
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add in the egg, vanilla extract, and almond extract, and mix until smooth.
3. Combine the Dry & Wet
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix—this keeps the cookies soft!
4. Fold in the Good Stuff
Gently fold in the chopped pistachios and white chocolate chips.
5. Scoop & Bake
Scoop tablespoon-sized dough balls onto your baking sheet, leaving space between each. If you want bakery-style cookies, chill the dough for 20-30 minutes before baking—it makes a difference!
Bake for 9-11 minutes, or until the edges are just starting to turn golden. The centers may look slightly underbaked, but they’ll set as they cool.
6. Finishing Touch
Right after they come out of the oven, sprinkle with flaky sea salt for that perfect sweet-salty balance. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For dairy-free, use coconut oil and dairy-free white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: ~10g
- Sodium: ~90mg
- Fat: ~7g
- Saturated Fat: ~3g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~15mg