No-bake pistachio and white chocolate cookies recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 31 Mar 2025
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
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.
In this article:
Continue reading below
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
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.
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.
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.
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.
Drizzle the cooled cookies with the melted chocolate, then top with the remaining 15 g of chopped pistachios. Chill until set, about 5 minutes.
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.
Continue reading below
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

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.