Cardamom Pistachio Cookies delicate, fragrant, and perfect for holiday gatherings
Wholesome Sweetness: Cardamom Pistachio Cookies by Bowls and Flows
Here at Wellicious, we are always on the lookout for nourishing treats that satisfy both the soul and the senses, so thank you to the wonderfully talented Elina from Bowls and Flows for sharing this fragrant, feel-good recipe for Cardamom Pistachio Cookies.
These cookies are everything we love in a homemade treat: golden, gently spiced, nutty, and delightfully chewy. Whether paired with a cup of herbal tea during a quiet afternoon or shared with loved ones after dinner, they offer a moment of calm indulgence. Elina’s recipe is fully plant-based and simple to bring together with just a few pantry staples. The dough comes together quickly, and the cookies bake into golden rounds that make your whole kitchen smell like a dream.
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INGREDIENTS (for 15 cookies)For the Cookies:½ cup crushed pistachios (lightly chop for texture)1 cup finely ground almonds (or almond flour)2 tbsp maple syrup½ tsp ground cardamom¼ tsp salt3 tbsp melted coconut oil or ghee1–2 tbsp almond milk (as needed)
For the Filling:10 medjool dates, pitted¼ cup water½ tsp ground cinnamon½ tsp ground gingerfinely chopped pistachioscrushed dry rose petalsWhat if I don’t have pistachios?
No worries! Try using chopped cashews or hazelnuts instead for a different twist.METHOD -
Preheat your oven to 180°C (top and bottom heat) and line a baking sheet with parchment paper. In a bowl, mix crushed pistachios, almonds, cardamom, and salt. Add melted coconut oil and maple syrup, stirring until combined. Gradually add almond milk until the dough holds together – soft but not sticky.
- Roll the dough into small balls (around 1 tablespoon each) and place them on the sheet. Gently press a well into each ball with your thumb or a tool to create the “thumbprint.”
- Bake for 8 minutes. Quickly redo the thumbprint wells (careful, they’re hot!) and bake for another 2 minutes until golden at the edges. Take the cookies out of the oven and leave them on the tray to cool completely before handling.
- Blend dates, water, cinnamon, and ginger until smooth. Add a little water if it’s too thick – we’re going for spreadable, not runny.
- Once the cookies are cool, fill each thumbprint with the date mixture. Sprinkle finely chopped pistachios and a touch of rose petals on top for that extra festive flair.
We are so grateful to Elina of Bowls and Flows for allowing us to feature her beautiful recipe. You can find her original post and more inspiring dishes, over on her blog here.
Happy baking, and thank you again to Elina for sharing her magic with us.
Your Wellicious Team