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Pista cookies

Pista cookies

These soft and chewy cookies are made with rice flour, raw sugar, almond butter, and oil. Hence these are vegan and gluten-free.
Course Dessert, Snack
Cuisine World
Keyword easy, gluten-free, Quick, Under 30 minutes recipes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 cookies
Author Sravanthi


  • 6 tablespoon rice flour
  • 2 tablespoon almond butter
  • 2 tablespoon pistachio (roughly chopped)
  • 2 tablespoon raw sugar
  • 1 tablespoon oil ( I used coconut oil)
  • 1 tablespoon water
  • ¼ teaspoon salt
  • teaspoon baking soda


  • Preheat the oven for 15 minutes at 180 degrees C.
  • While the oven is preheated, take a mixing bowl and add rice flour, raw sugar, almond butter, oil, baking soda, and salt.
  • Mix everything well till the flour has a crumbly texture.
  • Now add water mix everything till the smooth dough is formed. Dough should be soft and pliable. Do not add more water, just mix everything well for a couple of minutes and dough will become soft.
  • Divide the dough into equal parts and make round balls out of them.
  • Take each ball and gently press it on the roughly chopped pistachios so that they stick to the dough. Repeat this for all the cookies and on both sides.
  • Bake these cookies for 15 to 18 minutes in a preheated oven. Baking time depends on the thickness of the cookies. They should be in light brown color once done.
  • Cool them on a wire rack once they are out of the oven. Store in an airtight jar to retain the crunchiness. They will be good for a week at normal room temperature.


I have used raw khansari sugar and hence the sugar is very fine. If using normal sugar, please powder the sugar.