Chocolate Pistachio Shortbread Cookies for a Healthy Holiday Treat

Craving a holiday treat that feels decadent but aligns with your clean lifestyle? These chocolate pistachio shortbread cookies strike the perfect balance. They’re rich and buttery, just like classic shortbread. But they’re made with nutrient-dense, cleanse-friendly ingredients that won’t spike your blood sugar.

Made from a mix of almond flour and pistachios finished with a dark chocolate topping, these cookies are gluten-free and packed with protein, fiber, and healthy fats. But you’d never guess they’re healthier by the taste. Perfect for gifting, sharing, or just savoring over a cup of tea.

Shortbread Cookies with a Clean Upgrade

Traditional shortbread cookies are made with three ingredients: flour, butter, and sugar. This pistachio shortbread recipe swaps all three for healthier options. The result? Rich, buttery cookies that are cleanse-approved, and just as delicious as the classic version.

Here’s a look at some of the benefits of the ingredients in these cookies:

Pistachios for healthy fats

Pistachios give these cookies a unique flavor and satisfying crunch. But they’re also packed with fiber, protein, and heart-healthy unsaturated fats, which promote satiety and support steady energy. These little green nuts are also rich in potassium and vitamin B6, nutrients vital for brain function, metabolism, and blood sugar balance.

Coconut oil for a vegan butter sub

Classic shortbread cookies get their crumbly texture from butter – and lots of it! In this recipe, we’ve swapped the butter for our favorite dairy-free alternative: coconut oil.

Coconut oil keeps these cookies tender and adds a subtle, naturally sweet flavor. It’s rich in medium-chain triglycerides (MCTs), which provide a quick energy source and may promote fat burning. Plus, it has antimicrobial properties that may help maintain a healthy gut microbiome.

Almond flour for gluten-free baking

Using almond flour as the base makes these cookies naturally gluten-free, while keeping that rich, buttery shortbread texture. It’s packed with protein, which helps slow the absorption of carbs and reduce blood sugar spikes. That means these cookies are less likely to cause an energy crash than other treats. Almonds are also rich in vitamin E and antioxidants, providing a nutritional boost in each bite.

Coconut nectar is low glycemic

We’ve sweetened these cookies with coconut nectar, one of our favorite clean sweeteners. With a glycemic index of 35, it produces a slower, more gradual rise in blood glucose compared to refined sugar or even natural sweeteners like maple syrup or honey.

Dark chocolate is packed with flavonoids

These shortbread cookies are delicious on their own. But adding the dark chocolate topping takes them to the next level, taste and nutrition-wise. Dark chocolate is rich in flavonoids, antioxidant plant compounds that support heart health and brain function. It also pairs perfectly with the pistachios’ nutty flavor, making each mouthful taste indulgent.

How to Make Chocolate Pistachio Shortbread Cookies

Makes 12 cookies

Ingredients

For the shortbread cookies:

2 cups almond flour
3/4 cup pistachios, divided (some for cookies & 3 tbsp for topping)
6 tbsp coconut oil, melted
6 tbsp coconut nectar
1 tsp vanilla extract
Generous pinch of sea salt

For the chocolate topping:

½ cup dark chocolate chips (sweetened with monk fruit, stevia, or coconut sugar)
1 tsp coconut oil

Directions

chopped pistachios in the food processor

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. Add the pistachios to a food processor with an S-blade. Process for a minute or so, until the pistachios are chopped. Reserve about 3 tbsp of the chopped pistachios for the cookie topping and set aside.

Almond flour and chopped pistachios in glass bowl with whisk

2. Combine the remaining pistachios, almond flour, and sea salt into a large mixing bowl. Scrape the sides of the food processor down with a small spatula to make sure you get all the pistachio dust. Whisk until well combined.

mixing coconut oil, coconut nectar, and vanilla in small white bowl with spatula

3. In a small bowl, combine the melted coconut oil, coconut nectar, and vanilla. Mix with a spoon or small spatula.

Pistachio shortbread dough in glass bowl with gray spatula

4. Slowly pour the wet ingredients into the bowl of dry ingredients, while stirring. Use a spatula to gently press the dough together as you mix. The dough won’t have the typical cookie dough texture and should appear crumbly. But if pressed between two fingers, it should stick together.

Hands placing ball of pistachio shortbread dough onto parchment paper with rolling pin to the side

5. Place a large sheet of parchment paper on your counter. Use your hands to shape the shortbread dough into a large ball. Place the ball of dough in the middle of the parchment paper.

Rolling pistachio shortbread dough flat with rolling pin over parchment paper

6. Use a rolling pin to roll the dough until it’s about ⅓ inch thick.

Pressing glass into pistachio shortbread dough to cut into cookie shapes

7. Cut out the cookies using either a glass or a round cookie-cutter. For this shortbread cookie recipe, we used a highball glass (about 3 inches wide). Before cutting out each cookie, dip the tip of the glass into a shallow bowl of water. This prevents the cookie dough from sticking to the glass.

four circle shaped cookies cut into pistachio shortbread dough

8. Repeat the process until you’ve used up the entire batch of shortbread dough.

Unbaked pistachio shortbread cookies on parchment paper

9. Carefully place each cookie onto the prepared baking sheet using a spatula. Bake in the preheated oven for 15-17 minutes, or until the edges are just starting to turn golden brown.

Pistachio shortbread cookies cooling on wire cooling rack

10. Allow the cookies to cool for at least 10 minutes on the baking sheet. Then, carefully transfer to a cooling rack to cool completely.

Melting chocolate in double boiler on stovetop

11. Once the cookies are cool, melt the chocolate (if using). Create a double boiler by placing a heat-safe bowl over a small saucepan with ½ inch of water. Add the chocolate chips and coconut oil to the bowl and turn the heat to medium-low. Stir for a couple of minutes until the chocolate is smooth.

Spreading chocolate over pistachio shortbread cookie with small spatula

12. Carefully spread the chocolate over the top half of each cookie, as well as the sides. Shake off any excess, and then place back onto the parchment paper-lined baking sheet. Sprinkle the remaining chopped pistachios over the melted chocolate.

Pistachio shortbread cookies with chocolate topping on baking sheet lined with parchment paper

13. Place the cookies in the fridge to allow the chocolate to set. Once the chocolate hardens, serve immediately and enjoy!

close up of chocolate pistachio shortbread cookies on wire cooling rack

Storage and Serving Suggestions

Store these pistachio shortbread cookies in an airtight container in the fridge for up to 14 days.

These cookies are lovely with a warm cup of tea, especially alongside our organic matcha or golden turmeric latte for a cozy afternoon moment. They also travel well to holiday parties and make a simple, heartfelt DIY gift for friends or family..

Recipe and photography by Mindy Palmer

If you enjoyed this recipe, you may also like these Coconut Macaroons or Gingerbread Cookies.