Raw Coconut Pistachio Cookies

It has been a while since I have made a raw recipe. Actually, it has been quite a while since I have made a post on here. My computer’s hard drive was faulty, and I was waiting for the new hard drive to arrive in the mail. Photo-editing was nearly impossible with my last hard drive, so posts had to be put on hold for a while. Everything seems all good now though! I tested this recipe with my two lovely belly dance teachers, and they seemed to enjoy them, so here it is for all of you! I feel like they could be a tad less sweet, so just adjust to your sweetness preferences.


Raw Coconut Pistachio Cookies
Prep time
Total time
  • ½ cup + 2 tbs unsweetened shredded coconut
  • ½ cup shelled pistachios
  • pinch of sea salt
  • ½ tsp of cinnamon, nutmeg and ginger powder
  • 1 tsp mesquite powder, optional
  • 2 - 2½ tbs agave / coconut nectar (you can use maple syrup, but it's not raw. If you eat honey you can also use that)
  • (For chocolate-dipped cookies, you'll need some cacao powder, sweetener and coconut oil or use pre-made raw chocolate and melt it down until it is a liquid.)
  1. Add the shredded coconut into your Vitamix/blender and blend until it is very fine and starting to get a bit creamy. This will take a minute or two of blending, and you may need to scrape down the sides with a spatula.
  2. Add in the pistachios and blend until you make a fine flour. Transfer into a medium-sized bowl. Add in the rest of the ingredients and mix well. I find that using your hands helps to mix everything. If you are not able to form a ball from the dough, then try adding in a bit more liquid sweetener. You can even use pitted dates instead, but I thought that would get rid of the pretty green color of the pistachios.
  3. Get out some silicone molds (I used small heart molds) or if you'd like, you can just make balls using a ½ tbs measuring spoon. If using a mold, press the batter firmly so it stays together. Do this for all the cookies until you have used up all the batter. If you want to add a layer of chocolate, melt some raw chocolate or make your own using melted coconut oil, sweetener and cacao powder. Carefully pour the chocolate on top of the cookies and then transfer to a fridge for a few minutes so the chocolate solidifies. You can sprinkle some cacao nibs on top of the melted chocolate before it solidifies if you'd like, or sprinkle some shredded coconut.
  4. After the chocolate sets, you can remove the cookies from the molds and you're done!
Makes 18 cookies when using ½ tbs per cookie.


I think this Ikea tray specifically said, “Just for water”…woops.

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  1. These look freakin’ delicious! I love pistachios, so these are right up my alley. I hope I can give these a try soon! 🙂

  2. Awesome, thanks for checking it out! They are really yummy, I hope you try them out. 🙂 Cheers! –Clare

  3. Great use of that Ikea ice cube tray, how hard were they to get out?

  4. They weren’t very hard to get out at all! The tray is slightly bendy, so I was able to push slightly on the back of it to lift out the cookies! A more flexible silicone mold or tray would be even better!

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