Mocha Chocolate Chip Pistachio Cookies (Vegan GF)

These Mocha Chocolate Chip Pistachio Cookies are rich, fudgy and like brownies. Filled with lots of chocolate chips, pistachios and a pistachio butter filling, they’re vegan, gluten-free and made with wholesome ingredients.

What is not to love about chocolate, coffee and pistachios? These cookies have it all, they are made with good-for-you ingredient while adding in my favourite flavours of mocha (aka chocolate coffee), more chocolate and pistachios. I also made with these cookies with my favourite fictional mushroom company, Dirtea and their Turkey Tail mushroom blend which is great for its anti-inflammatory, gut healthy and immunity-boosting properties.

Some Mocha Chocolate Chip Pistachio Cookies on a tray with one pulling apart
Pistachio butter filled chocolate cookeis

Why will I love these cookies?

You are going to adore these fudgy cookies:

  • Rich, chocolatey and fudgy
  • Packed with pistachios and chocolate chips
  • Filled with creamy pistachio butter
  • Have a texture like a brownie with a crisp exterior and tender middle
  • Easy and quick to make
  • Require zero chill time
  • Made with good-for-you ingredients
  • Naturally vegan, gluten-free and egg-free
  • Easily nut-free
  • Ready in 20 minutes

If you already love these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is simple and so good:

  • Runny smooth tahini: using all pistachio butter for this bake would be very expensive and very rich, so I use tahini for the cookie dough. Make sure it’s smooth and runny for the best cookie dough.
  • Pistachio butter: this is ideal for filling the cookies and the flavour is unreal. You can make your own (by processing un-shelled pistachios to reach a nut butter) or buy them online or in shops. Make sure it’s 100% pistachios, or with some salt.
  • Coconut yoghurt: for richness, texture and moisture, adding yoghurt also helps to replace the need for “egg” in this vegan recipe. make sure it’s a really thick and creamy yoghurt like the natural or vanilla Cocos Organic one.
  • Coconut oil: to make these cookies shiny on the outside and tender in the middle, a little bit of coconut oil is perfect. It does not add any coconut flavour but is great for allowing the cookies to spread slightly.
  • Maple syrup: I love this for sticky sweetness and agave or other syrups will work.
  • Coconut sugar: for sweetness and you can use other sugars like golden or regular caster sugar.
  • Coffee: the key to making these mocha cookies is the coffee. Use a strong espresso or simple stir 1 tbsp of ground coffee with 1 tbsp hot water and add in.
  • Vanilla and salt: for flavour.
  • Oat flour: to keep these wholesome and gluten-free, I use oat flour as opposed to regular flour. Make your own oat flour by blending oats to a fine flour-like texture and ensure they are gluten-free, where needed.
  • Cocoa powder: this adds rich chocolate flavour to the cookies and I prefer cocoa powder rather than cacao as it’s more acidic and leads to a richer flavour. Make sure this is 100% cocoa with no added sugars.
  • Chocolate protein powder: this adds so much texture, flavour and natural sweetness to the cookies. I use any of the chocolate protein powders from Macromike (especially the chocolate hazelnut and chocolate caramel ones) and my code AMB-AMY saves you 10% off everything.
  • Turkey tail mushroom powder: this adds so much goodness and the Dirtea range is the best. Also unlike other powders, the goodness and nutritional value does not diminish while baking. You can take a look at their range here and try out other ones, too.
  • Baking powder: for a little rise.
  • Chocolate chips: for double the chocolate goodness, I add lots of dark chocolate chips.
  • Pistachios: these add so much crunch and I love the pop of green they add. These can be roasted or raw and make sure they’re de-shelled before chopping. If make these nut-free, swap them for extra chocolate chips.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free just check that your oats/oat flour are gluten-free. To keep these nut-free, swap the pistachio butter filling for more tahini and swap the pistachios for more chocolate chips. Also check that your other ingredients are nut-free like the chocolate and protein powder.

Can I make these without the mushroom powder?

Yes you can although the Turkey Tail adds so much goodness to them! You can also try other mushrooms powders like my beloved Tremella or Chaga or try adding some maca powder, too.

How do I make these cookies?

These are easy to make:

  • Whisk together all the wet ingredients: till smooth.
  • Add in the dry ingredients: and stir to a sticky cookie dough.
  • Fold in the chocolate chips and pistachios: and stir again.
  • Divide into 10 balls of dough: and press down lightly onto a baking tray.
  • Bake until gooey inside and crisp outside: about 10 minutes.
  • Press in the middle to make the indent: and allow to cool fully.
  • Fill the middle with pistachio butter: some extra chocolate and pistachios.

How long will these last?

These cookies are so delicious and will keep for 2-3 days or 3-5 days in the fridge, in a sealed container. You can also freeze the un-filled cookies for 1 month and allow to defrost before enjoying.

What else can I bake?

If you are interested in more cookies:

Some Mocha Chocolate Chip Pistachio Cookies on a tray with one pulling apart

Mocha Chocolate Chip Pistachio Cookies

Yield: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These Mocha Chocolate Chip Pistachio Cookies are rich, fudgy and like brownies. Filled with lots of chocolate chips, pistachios and a pistachio butter filling, they’re vegan, gluten-free and made with wholesome ingredients.


For the Cookies:

  • 60g smooth runny tahini
  • 30g thick coconut yoghurt
  • 45ml (3 tbsp) melted coconut oil
  • 60ml maple syrup
  • 60g coconut sugar
  • 1 tbsp coffee in 1 tbsp boiling water
  • 1 tsp vanilla essence
  • 120g oat flour
  • 25g cocoa powder
  • 25g vegan chocolate protein powder
  • 1 tbsp Turkey Tail mushroom powder
  • ½ tsp baking powder


  • 40g dark chocolate chips
  • 40g pistachios, chopped

For the Filling:

  • 10 tsp pistachio butter (runny, smooth)
  • Extra chocolate chips
  • Extra crushed pistachios
  • Coffee beans


  1. Preheat the oven to 160Fan/180ºC and line 2 baking trays with parchment paper.
  2. Stir the coffee with the hot water to dissolve.
  3. For the cookie dough: into a large mixing bowl add the tahini, yoghurt, coconut oil, maple syrup, sugar, hot coffee and vanilla. Whisk until smooth. Add in the oat flour and sift in the cocoa powder and protein powder. Add in the Turkey Tail mushroom powder with the baking powder and salt and fold to a sticky cookie dough. Fold in the chocolate chips and pistachios.
  4. To shape: use an ice cream scoop or large spoon to scoop the cookie dough into balls, about 50g each. Place each dough ball onto the baking tray and press down lightly with your fingers (they will spread a little bit, so leave some room around each cookie).
  5. To bake: place in the middle of the oven for 9-10 minutes, turning the tray around halfway through. They will be crisp at the edges but soft to touch.
  6. To shape the indent: immediately from the oven, use the base of a small glass or spoon to make an indent in the middle of each cookie. Allow to cool fully on the parchment.
  7. To fill: spoon the pistachio butter into the cookies and top with extra chocolate chips, crushed pistachios and a coffee bean.
  8. To enjoy: eat straight away or keep in a sealed container for 2-3 days or in the fridge for 3-5 days. You can freeze unfilled cookies for 1 month, wrapped well.

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Stay in touch

I look forward to hearing what you think of these Mocha Chocolate Chip Pistachio Cookies so please let me know in the comments below and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mocha pistachio love x

p.s. the recipe was first made with Dirtea who I love so much and this blog post is not sponsored.

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