Chocolate Chip Pistachio Oatmeal Cookies
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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.
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.
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.
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.
Frequently Asked Questions
You can just use softened butter if preferred, but I recommend using brown butter as it adds a ton of extra flavor.
You need a binding agent, so you can replace the eggs with almond butter or cashew butter.
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
- Oatmeal Breakfast Cookies
- Homemade Oatmeal Cream Pies
- Vegan Monster Oatmeal Cookies
- Gluten Free Chocolate Chip Cookies
- Maple Pecan Cookies
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 Instagram, Tiktok or Pinterest!