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Pistachio Refrigerator Cookies

Pistachio Refrigerator Cookies

With no wheat, soy, dairy, or refined sugar, these Pistachio Refrigerator Cookies courtesy of Dorothy Delaney satisfy the quick cookie fix! Try it with cacao nibs, dates and cacao powder as an addition. You can also pack the dough into a brownie pan and cut into cookie bars! It's the perfect, delicious allergy-friendly snack or dessert.


For more raw food recipes, check out Dorothy's Featured Foodies profile page.

To see exactly how Dorothy makes these no bake cookies, watch this food video recipe:

Yields16 cookies

Preparation Time2 hr

Chilling Time2 hr


  • 1 cup raw pistachios, plus 16 individual pistachios for the tops
  • 1/2 cup raw cashews
  • 3 teaspoons coconut oil
  • 3 tablespoons coconut syrup, honey, maple syrup or agave
  • 1 dash vanilla powder
  • 1 pinch Himalayan salt


  1. Place the pistachios and cashews in the food processor.

  2. Process until the nuts are finely chopped.

  3. Add the coconut oil, sweetener, vanilla and salt.

  4. Process again until all ingredients are combined.

  5. If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm.

  6. Remove from the refrigerator and scoop into perfect little cookies.

  7. Store in the refrigerator.

  8. Otherwise, press the batter into a wax paper lined 8″ square dish

  9. Refrigerate for 2 hours.

  10. Cut into squares and serve.

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