Made in 1 bowl and with nourishing ingredients, these healthy pistachio chocolate chip cookies feature almond flour, oats, and dates in them! The flaky sea salt on top adds to the sweet and salty flavor that will keep you coming back. If you love thick and chewy cookies, these will quickly become a favorite in your kitchen!
Salted Chocolate Chip Pistachio Cookie Recipe with Dates
Sometimes it’s hard to find a gluten-free cookie recipe that also results in perfect cookies, but we’ve nailed it with these!
The almond flour and oat combo leaves you with a chewy texture and a nutty aroma thanks to the added pistachio flavor.
The dates and chocolate chips add a sweetness that’s the perfect complement to the crunchy pistachios.
Overall, these cookies have the perfect balance of flavors.
Plus they are big and thicker cookies! Because we’re chilling the dough and scooping large cookie dough amounts, you’ll be left with a tall cookie that doesn’t spread a lot. They are fun to make and delicious to eat – happy baking!
Why you’ll love this freshly baked cookie recipe
Mixed in one bowl – One bowl recipes leave you with fewer dishes to wash, and I am all about that! You’ll find this cookie dough is simple to mix up and it comes together quickly too.
The perfect balance of sweetness – When I test cookie recipes, I always aim to keep the added sugar as low as possible. Most traditional cookie recipes would use a lot more sugars (both white sugar and brown sugar) than we put in this recipe! We’re balancing and adding a little more sweetness with the addition of dates (nature’s candy!) and chocolate chips.
Customizable add-ins – While the combination of pistachios, chocolate chips, and chewy dates is fantastic and each flavor pairs really well together, feel free to mix it up! Swap a different nut for the pistachios, or try raisins instead of dates. If you love white chocolate chips or dark chocolate chunks, use those in place of dark chocolate chips.
Simple ingredients you need for healthy date cookies
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- unsalted butter
- natural cane sugar
- egg
- vanilla extract
- almond flour
- old fashioned oats
- baking soda
- sea salt
- pistachios
- medjool dates
- dark chocolate chips
How to make chocolate chip pistachio cookies
Step 1: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
Step 2: To a large bowl, add the butter, sugar, egg, and vanilla and mix with a spoon first, then whisk for 2 minutes until fully combined.
Step 3: Add the almond flour, oats, baking soda, and sea salt, and gently mix the dry ingredients before fully mixing with the wet ingredients until combined. Stir in the chopped pistachios, pieces of dates, and chocolate chips.
Step 4: Optional but suggested – CHILL the cookie dough for 30 minutes in the fridge. The chill time will allow your cookies to stay thick and tall. If you bake them right away, they will just spread more but still taste equally delicious.
Step 5: Using a cookie scoop, scoop a large cookie dough ball onto the prepared baking sheets with space between each cookie. This will make 6 large cookies.
Step 6: Bake in the preheated oven for 14-16 minutes, or until the bottom is golden brown and the edges are beginning to get golden in color. Sprinkle with flaky salt to level up the sweet and salty combo. Let the cookies cool on a wire rack for 10 minutes, then enjoy!
NOTE – You can also make 12 smaller cookies. The bake time would decrease down to 10-12 minutes.
Watch me make yummy chocolate pistachio cookies
The full how to video can be watched below, or on my YouTube channel!
How to store
Cookies store really well at room temperature and can also be frozen for longer-term storage.
Once the cookies are cooled fully, add them to an airtight container. They will stay fresh for up to 5-7 days (if they last that long!!).
You can freeze baked and cooled cookies but also cookie dough balls!
Baked cookies should be stored in a freezer bag for up to 6 months. Defrost overnight and enjoy!
To freeze the cookie dough, make the batter and then scoop out even cookie dough balls using a cookie scoop onto a parchment paper lined sheet. Freeze the cookie dough balls until solid, and then you can transfer to a freezer bag to stay frozen for up to 6 months.
To bake cookies using frozen cookie dough, you’ll add 2-5 more minutes to the bake time, still looking for crispy edges. They will not spread as much if baked from frozen.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this date-sweetened chocolate chip cookies recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Butter – An alternative to butter is coconut oil or vegan butter. Both work great in this cookie recipe!
Natural cane sugar – You can use coconut sugar here, or regular white sugar. I don’t suggest using a liquid sweetener like maple syrup or honey.
Egg – A flax egg should work in this recipe!
Almond flour – Oat flour, white whole wheat flour, or all purpose flour are all good substitutes.
Old fashioned oats – Quick oats will work in place of rolled oats.
Pistachios – Unsalted pistachios are best here, but if you’re using salted pistachios omit the salt in the recipe. You can also use a different nut like almonds, cashews, or pecans.
Medjool dates – Any type of date will work here! Feel free to swap in a dried fruit like raisins or diced dried figs.
Chocolate chips – Chopped chocolate bar, mini chocolate chips or chocolate chunks are all good options to use in this recipe!
More chocolate chip cookie recipes you’ll love
- Chocolate chip chickpea cookies
- Chocolate almond flour oatmeal cookies
- Vegan oatmeal chocolate chip cookies
- Chocolate chip pretzel cookies
- Chocolate chip protein cookie dough
Salted Chocolate Chip Pistachio Cookie Recipe with Dates
Ingredients
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup natural cane sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup almond flour
- 3/4 cup old fashioned oats
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup pistachios chopped
- 1/4 cup medjool dates pitted and chopped
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- To a large bowl, add the butter, sugar, egg, and vanilla and mix with a spoon first, then whisk for 2 minutes until fully combined.
- Add the almond flour, oats, baking soda, and sea salt, and gently mix the dry ingredients before fully mixing with the wet ingredients until combined. Stir in the chopped pistachios, pieces of dates, and chocolate chips.
- Optional but suggested – CHILL the cookie dough for 30 minutes in the fridge. The chill time will allow your cookies to stay thick and tall. If you bake them right away, they will just spread more but still taste equally delicious.
- Using a cookie scoop, scoop a large cookie dough ball onto the prepared baking sheets with space between each cookie. This will make 6 large cookies.
- Bake in the preheated oven for 14-16 minutes, or until the bottom is golden brown and the edges are beginning to get golden in color. Sprinkle with flaky salt to level up the sweet and salty combo. Let the cookies cool on a wire rack for 10 minutes, then enjoy!
Nutrition
If you try this classic chocolate chip cookie recipe with dates and pistachios, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
4 comments
kids loved these!
That’s when you know it’s a winner! Appreciate you coming here and letting me know 🙂
Noticed that I had all the ingredients so I thought I’d give em a try. OH MY!! These were sooo wonderful!! I ended up making 13 cookies (My cookie scoop is small)
Thank you so much for sharing such a great recipe.
So glad you enjoyed these cookies Dee!