Raspberry Pistachio Cookies

Our resident cookie monster has been enjoying samples all week in the Happy Belly After test kitchen. If he looks a bit neutral about raspberries, it’s only because his diet kicks off next week!

These Raspberry Pistachio Cookies couldn’t be easier to make, especially if you have a food processor which’ll make mixing a breeze. Simply roll the dough into a log with the desired diameter of your cookies, then chill in the refrigerator before rolling in a mixture of chopped pistachios and freeze dried raspberries. Cut into thick slices and bake on a sheet for a delicious treat. You’ll be making a raspberry face when you see how quickly a tray will disappear!

Raspberry Pistachio Cookies

Preheat the oven to 350˚

Make the cookie dough – In a food processor, add the coconut and almond meal. Process until finely ground. Add the flour, powdered sugar and salt. Pulse to combine. Add the vegan butter and pulse until the mixture comes together. Wrap in saran wrap and chill for 20 minutes. Remove from the refigerator. Roll into a 2” diameter log. Chill again for 30 minutes.

Make the cookies –  Place some parchment paper on your working surface and top with the chopped pistachios. Sprinkle the chopped raspberries evenly over the pistachios. Remove the cookie dough log from the refrigerator. Roll the log back and forth over the nuts and raspberries, pressing to evenly coat. Slice into ¼ inch slices and evenly place on your cookie trays. These do not spread, so you can maximize space on the tray.

Bake for 18-20 minutes until light golden brown. Let cool.

makes about 3 dozen cookies


  • ½ cup almond flour
  • ½ cup coconut flakes
  • 1¾ cup all purpose flour
  • 1 cup powdered sugar
  • ½ tsp sea salt
  • 8 oz vegan butter, chilled, cut into cubes
  • ¼ cup raw pistachios, coarsely chopped
  • 2 tbsp freeze dried raspberries, coarsely chopped