Healthy Secret Ingredient White Chocolate Pistachio Cookies
Yields: 12 cookies
As soon as I tasted these, they quickly became one of my all-time favorite holiday cookies! They’re really soft and chewy, plus they’re full of crunchy pistachios, sweet white chocolate, and warm spices. I highly recommend making a double batch! Leftovers will keep for at least three days if stored in an airtight container at room temperature or at least one week if stored in an airtight container in the refrigerator. They also freeze well!
  1. In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter, cashew milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 1 ½ tablespoons of white chocolate chips and 1 ½ tablespoons of pistachios. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread if there isn’t too much flour in the dough!) Gently press the remaining white chocolate chips and pistachios into the tops. Bake at 350°F for 9-11 minutes. If using the flaky sea salt, sprinkle it on top as soon as you remove the cookies from the oven. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: I call the spices (cardamom, cinnamon, allspice, and nutmeg) my “secret ingredient” because they’re what take these cookies from “These taste good!” to “WOW!! What’s in these cookies?? I can’t stop eating them!!” (To quote my family!) For that reason, I do not recommend substituting or omitting any of the spices. They make these cookies truly phenomenal!

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour will also work, but be extra careful when measuring it!

For the gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out cakey or dry, instead of soft and chewy.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

For a “clean eating” option, substitute chopped dark chocolate or chocolate chips in place of the white chocolate chips.

Any nuts may be substituted for the pistachios.

For a vegan version, use the coconut oil (or Earth Balance sticks, my favorite!) and vegan-friendly white chocolate chips.

This recipe is easily doubled!

{gluten-free, clean eating option, vegan option, low fat}
Recipe by Amy's Healthy Baking at