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No-bake pistachio and white chocolate cookies recipe

These delightful no-bake pistachio-white chocolate cookies are a vegetarian treat that perfectly balances sweet and nutty flavours. Made with creamy sunflower seed or almond butter, they offer a rich and satisfying texture, while the addition of white chocolate chips and chopped cranberries provides a lovely burst of sweetness. The crunch of pistachios adds a delightful contrast, making each bite an indulgent yet wholesome experience.

Ideal for a quick snack or a sweet addition to a lunchbox, these cookies are not only easy to prepare but also packed with nutrition. With the goodness of oats and nuts, they offer a great source of energy, making them perfect for a post-workout pick-me-up or a comforting afternoon treat. Enjoy them with a cup of tea or coffee for a delightful moment of indulgence.

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Ingredients for No-bake pistachio–white chocolate cookies

  • 180 g creamy no-stir sunflower seed or almond butter

  • 170 g white chocolate chips, divided

  • 90 g quick-cooking oats

  • 100 g dried cranberries, coarsely chopped

  • 1 g kosher salt

  • 75 g unsalted pistachios, chopped, divided

  • 2.5 ml vegetable oil

How to make No-bake pistachio–white chocolate cookies

  1. Heat sunflower seed butter and 120 g of chocolate chips in a medium heatproof bowl set over a medium pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally, or use the microwave in short bursts, stirring between each burst, until melted and smooth.

  2. Add 200 g of oats, 100 g of dried cranberries, a pinch of salt, and 75 g of chopped pistachios to the melted mixture; stir gently to combine.

  3. Spoon the mixture by the tablespoonful onto a baking tray lined with parchment paper. Gently press the centres of the balls to flatten them. Chill in the refrigerator until set, about 10 minutes.

  4. Meanwhile, heat 30 ml of oil and the remaining 60 g of chocolate chips in another medium heatproof bowl set over a medium pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally, or use the microwave in short bursts, stirring between each burst, until melted and smooth.

  5. Drizzle the cooled cookies with the melted chocolate, then top with the remaining 15 g of chopped pistachios. Chill until set, about 5 minutes.

  6. Store the cookies in an airtight container in the refrigerator for up to 5 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 31 Mar 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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