Tangerine Pistachio Cookies

My husband and I split a dessert over over a dinner at a restaurant that was an Upside-Down Tangerine Cake with a homemade Pistachio Ice Cream (complete cheat meal!).  I would have never thought to put these flavors together; however, it was wonderful.  So, these cookies are my paleo ode to this yummy dessert. Tangerine Pistachio Cookies


  • 2/3 cup shelled pistachios (to be blended for the pistachio butter)
  • 1 teaspoon avocado oil (or preferred oil)
  • 1/3 cup pistachio flour (ground pistachios in food processor/blender)
  • 1 teaspoon avocado oil (or preferred oil)
  • 1 large egg
  • 1/4 cup freshly squeezed tangerine juice
  • 1/4 cup coconut flour
  • 1/2 teaspoon vanilla
  • 1/4 cup raw honey
  • 1 teaspoon baking powder


  1. Preheat oven to 350 degrees.
  2. In food processor, blend the 2/3 cup of pistachios and avocado oil until a paste or “butter” forms.
  3. Transfer to a mixing bowl.  Add remaining ingredients and blend.
  4. On a parchment paper lined baking sheet, spoon tablespoons of batter about an inch apart.
  5. Bake for 12 minutes.
  6. Enjoy!



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  1. I made these tonight and I will make them again. I may experiment with a little more tangerine juice and maybe some seeds or coconut. Very good twist on a nut cookie using pistachio nuts. Thank you!

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