Gluten Free Pistachio and Creamed Honey Cookies

Gluten Free Pistachio and creamed Honey Cookies

These pistachio and creamed honey cookies are a healthier version of the Middle Eastern cookies that I love so much! Gluten free with no added sugar, a great way to use the Sunny Honey Miami creamed honey.

Servings: 16 / Prep time 10 minutes / Cook time 15 minutes


  • 1 cup pistachios raw, and shelled, 1/2 whole pistachios for topping
  • 1/2 cup almond flour
  • 1 cup rolled oats (check the label for gluten free)
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup Sunny Honey Miami Creamed Honey
  • 1 large egg


  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Pulse the pistachios in the food processor until they are fairly crumb-like, a few lumps is fine, I actually like the crunch. Ground the rolled oats to a flour.
  3. Mix the pistachios, almond flour, the oat flour, melted butter, honey and egg and pulse a few times to mix well. The mixture should be fairy sticky and wet.
  4. Divide the dough into 1 1/2 tablespoon sized balls. Top every cookie with whole pistachios, press them down into the dough.
  5. Bake for 8-12 minutes or until cookies are firm and slightly golden at the edges. Cool on the baking sheet for 5 minutes, transfer them to a wire rack to cool completely.

When the cookies are completely cool, store them in an airtight container. Enjoy them!