Desserts

Chocolate Chip Pistachio Oatmeal Cookies

Chocolate Chip Pistachio Oatmeal Cookies are filled with brown butter, loaded with chocolate chunks and topped with crunchy pistachios. These cookies are perfectly sweet, nutty and very easy to make!

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an up close shot of these oatmeal cookies that are topped with pistachios and brown butter.

Why You’ll Love This Recipe

  • Chocolate Chip Pistachio Oatmeal Cookies are made with simple pantry staple ingredients.
  • Start to finish, these cookies will be ready in about 20-30 minutes.
  • They are made with brown butter which gives a lovely nutty flavor and aroma.
  • These cookies are made with both chocolate chips and chocolate chunks for a piece in every bite.
  • Crunchy pistachios add a lovely texture and flavor.
  • If you’re looking for a healthier version, check out my breakfast oatmeal cookies!

Ingredients And Substitutions

These are the main ingredients and substitutions for Chocolate Chip Pistachio Oatmeal Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

I personally love to use brown butter in my cookie recipes because it really just sets the flavor apart for a traditional cookie. Although this isn’t necessary, it’s strongly encouraged. Alternatively to butter, you can use almond butter or cashew butter, just just room temp butter.

Although I used coconut sugar as my sweetener, you can also use cane sugar, brown sugar or monk fruit sweetener.

Eggs will help to bind all the ingredients together so that the cookie doesn’t fall apart during baking time.

Vanilla extract is a great touch to any baked good.

The base of this cookie recipe is made with a blend of oat flour and all purpose flour. I have not tested this recipe with any other flour substitutes yet. However, if you wanted to swap the all purpose flour for a 1:1 gluten free flour then you definitely can and these cookies will then be gluten free.

The combination of baking soda and baking powder work together to help these cookies rise and have a soft, fluffy texture.

Salt helps to balance out all the flavors.

This recipe uses both chocolate chunks and chocolate chips. I like to use the combination so that there is a good piece of chocolate with each bite.

Roasted pistachios are both mixed into the batter and sprinkled on top.

all the ingredients that you need to make these oatmeal chocolate chip cookies in individual containers.

How To Make

ONE: Start by browning the butter, in a medium saucepan add in cubed chilled butter and let it melt. Stirring occasionally, the butter will first melt and then the milk fats will come out and then from there it will brown. Watch it carefully so that it doesn’t burn. Once it has browned move it off the heat, transfer to a large bowl and let it cool for 10 minutes.

TWO: When ready, add in coconut sugar, eggs and vanilla extract to the brown butter. Mix with a whisk until well combined.

brown butter, coconut sugar, eggs and vanilla mixed together in a bowl.

THREE: Next, add in the all purpose flour, rolled oats, baking soda, baking powder and salt. Fold in the chocolate chips and pistachios last and then add batter to a baking sheet using a cookie scoop.

FOUR: Top each cookie with more chocolate chips and pistachios and then bake for 10-12 minutes. Let cool before moving and enjoy.

Tips And Tricks

Using brown butter really elevates this cookie, it’s not necessary but strongly encouraged.

Let brown butter cool for 10 minutes before adding in the rest of the ingredients. This is key so that the eggs don’t scramble once they are added in.

Use a combination of both chocolate chips and chocolate chunks. This will ensure that there is a piece of chocolate with each bite.

A cookie scoop is recommended so that you have perfectly uniform cookies in the end.

a hand holding one of the oatmeal cookies

How To Serve And Store

Serve these Chocolate Chip Pistachio Oatmeal Cookies once they have cooled slightly and are cool enough to remove from the baking sheet.

Store in an airtight container on the counter and enjoy within 5 days.

Taste And Texture

These Chocolate Chip Pistachio Oatmeal Cookies have a wonderful nutty flavor with a subtle caramel like taste from the brown butter.

The texture is like a soft baked oatmeal cookie. Crispy on the edges but soft and tender in the center.

oatmeal cookies on a baking sheet.

Frequently Asked Questions

Do you have to brown the butter or can I just use softened butter.

You can just use softened butter if preferred, but I recommend using brown butter as it adds a ton of extra flavor.

Can I make these without eggs?

You need a binding agent, so you can replace the eggs with almond butter or cashew butter.

Can these be made gluten free?

Yes, just make sure you are using certified gluten free oats and then swap out the all purpose flour for 1:1 gluten free flour substitute.

Other Recipes You May Like

If you make these Chocolate Chip Pistachio Oatmeal Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Chocolate Chip Pistachio Oatmeal Cookies

Chocolate Chip Pistachio Oatmeal Cookies are filled with brown butter, loaded with chocolate chunks and topped with crunchy pistachios. These cookies are perfectly sweet, nutty and very easy to make!
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
12 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • ½ cup unsalted butter, browned 
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup rolled oats
  • 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup pistachios 
 

SCALE:

1X

YIELDS:

18 cookies

Directions

  1. Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper.
  2. Start by browning the butter, in a medium saucepan add in cubed chilled butter and let it melt. Stirring occasionally, the butter will first melt and then the milk fats will come out and then from there it will brown. Watch it carefully so that it doesn't burn. Once it has browned move it off the heat, transfer to a large bowl and let it cool for 10 minutes.
  3. When ready, add in the coconut sugar, eggs and vanilla extract to the brown butter. Mix with a whisk until well combined.
  4. Next, add in the all purpose flour, rolled oats, baking soda, baking powder and salt.
  5. Fold in the chocolate chips and pistachios last and then add batter to a baking sheet using a cookie scoop.
  6. Top each cookie with more chocolate chips and pistachios and then bake for 10-12 minutes.
  7. Let cool before moving and enjoy.

Notes

  • Using brown butter really elevates this cookie, it's not necessary but strongly encouraged.
  • Let brown butter cool for 10 minutes before adding in the rest of the ingredients. This is key so that the eggs don't scramble once they are added in.
  • Use a combination of both chocolate chips and chocolate chunks. This will ensure that there is a piece of chocolate with each bite.
  • A cookie scoop is recommended so that you have perfectly uniform cookies in the end.

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