Coconut Pistachio Cookie | Becky's Mindful Kitchen

Coconut Pistachio Cookie | Becky's Mindful KitchenThe Coconut Pistachio Cookie is a great way to incorporate coconut flour in your gluten free or low carb baking. Coconut flour requires a lot of moisture which makes apple sauce a great addition to the cookies. I don’t use apple sauce as a substitute for oil as I want my cookies to have good butter or coconut oil in them. Grass fed butter, coconut oil, olive oil, real lard, those are all good fats that have a purpose in your baking and cooking. But back to the cookie at hand, these have protein, fiber and zero refined sugars so eat and enjoy and never hesitate to contact me with any questions in the comment section or by email.





Coconut Pistachio Cookie

Author Becky's Mindful Kitchen


  • 1/3 c coconut flour
  • 1/2 c almond flour
  • 1 1/2 c oats
  • 1 c applesauce
  • 3 ripe bananas mashed
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1/4 c honey
  • 1/4 cup chocolate chips enjoy life brand is my favorite
  • 1/2 cup cranberries
  • 1/4 c pistachios
  • 1 tsp Baking powder
  • 1/2 tsp unrefined sea salt
  • 1/4 cup virgin coconut oil liquid


  • The classic dry meet wet ingredient dance and bake for 15-20 minutes at 375 degrees.

2 thoughts on “Coconut Pistachio Cookie (Gluten Free, Dairy Free)”

  1. These look amazing. Think I will have to have a baking session this weekend 🙂 Do you know about how many a batch will make?

  2. They make probably a dozen and a half or so, it all of course depends on the size. They are so easy and delicious. Take a picture when you make them and let me know how they turn out!

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