These pistachio thumbprint cookies are a naturally sweet, soft-and-nutty treat that I love making when I want something simple yet satisfying. The blend of pistachios, oats and dates creates a wholesome cookie base, while the pistachio butter and dark chocolate filling add a rich, creamy centre.
Why You’ll Love This Recipe
I appreciate how this recipe comes together with only a handful of clean ingredients and requires minimal effort. The dough mixes quickly in a food processor, the cookies bake in minutes and the filling adds an elegant finishing touch. They’re naturally gluten-free, dairy-free and refined sugar-free, making them great for everyday snacking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup Medjool dates (about 16 dates), pitted
1 cup shelled unsalted pistachios
1/2 cup rolled oats
1 teaspoon vanilla extract
Filling
1/3 cup dairy-free dark chocolate chips
4–5 tablespoons pistachio butter
Directions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil it.
Place the pitted dates in a bowl, cover with boiling water and let soak for 5 minutes. Drain well.
Add the soaked dates, pistachios, oats and vanilla extract to a food processor. Process until the mixture is finely chopped and sticky enough to hold together when squeezed. If the dough feels crumbly, I add 1–2 teaspoons of water and blend again.
Roll the dough into 10 balls and place them on the baking sheet. Gently flatten each ball and press the back of a lightly oiled teaspoon into the centre to form a cavity.
Bake for 12–14 minutes or until the edges are lightly golden.
Melt the chocolate chips in the microwave in short 30-second intervals, stirring in between until smooth.
Add about 1 teaspoon of pistachio butter to each cookie cavity, then spoon or drizzle the melted chocolate over the top.
Chill the cookies in the fridge for about 1 hour (or 10 minutes in the freezer) until the chocolate firms up.
Servings And Timing
I prepare about 10 cookies from this recipe.
Prep time: around 15 minutes
Bake time: 12–14 minutes
Total time: approximately 25–30 minutes
Variations
I swap the oats for almond flour when I want a grain-free version.
I use almonds, cashews or pumpkin seeds in place of pistachios for a different flavour profile.
For a sweeter filling, I stir a little maple syrup into the pistachio butter before adding it to the cookies.
If the dates are dry, I add an extra date or a splash of water to help bind the dough.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to one week. When I want a softer texture, I let them sit at room temperature for 10–15 minutes before serving. If the chocolate firms up too much, a quick 10-second microwave warm-up softens it nicely.
FAQs
How do I know if the dough is the right texture?
When I squeeze the dough in my hand, it should stick together easily without breaking apart. If it crumbles, I blend it again with a small splash of water.
Can I use dates other than Medjool?
I can, but drier dates may require an extra date or a tiny bit of water to help the dough hold together.
Can I make these without a food processor?
A high-powered blender works, although I stop frequently to scrape down the sides to get an even texture.
Is there a nut-free option for the filling?
Yes, I replace pistachio butter with sunflower seed butter for a nut-free version.
Can I freeze these cookies?
Yes, I freeze them in a single layer inside an airtight container. I thaw them in the fridge before serving.
Conclusion
I love making these pistachio thumbprint cookies because they feel decadent yet are incredibly simple and nourishing. They’re perfect when I want a treat that’s both beautiful and wholesome, and they always disappear quickly. I hope you enjoy preparing them as much as I do!
Soft, naturally sweet thumbprint cookies made with pistachios, dates, and oats, filled with creamy pistachio butter and melted dark chocolate—an easy, wholesome treat that’s gluten-free, dairy-free, and refined sugar-free.
Ingredients
1 cup Medjool dates (about 16), pitted
1 cup shelled unsalted pistachios
1/2 cup rolled oats
1 teaspoon vanilla extract
Filling:
1/3 cup dairy-free dark chocolate chips
4–5 tablespoons pistachio butter
Instructions
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Lightly oil it.
Soak pitted dates in boiling water for 5 minutes, then drain.
In a food processor, combine soaked dates, pistachios, oats, and vanilla. Process until sticky and well-combined. Add 1–2 teaspoons water if needed.
Form dough into 10 balls. Flatten each slightly and press a cavity in the center using a lightly oiled teaspoon.
Bake for 12–14 minutes or until edges are golden.
Melt chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
Fill each cookie cavity with about 1 teaspoon pistachio butter. Spoon or drizzle melted chocolate over top.
Chill cookies in the fridge for 1 hour (or freezer for 10 minutes) until chocolate firms.
Notes
Use almond flour instead of oats for grain-free cookies.
Swap pistachios for other nuts/seeds like almonds or pumpkin seeds.
Stir maple syrup into pistachio butter for a sweeter filling.
Soak dry dates longer or add water to ensure proper dough texture.
Let cookies sit at room temperature before serving for softer texture.
