The Best Vegan Moringa Pistachio Cookies

10/12/2021 |
Pistachio cookies with moringa and chocolate on a black plate.

Delightfully nutty with delicate sweetness, these Moringa Pistachio cookies are brimming with green goodness. Combined with earthy, beguiling pistachios and just a splash of pure maple syrup, our ORGANIC INDIA Moringa Powder packs a monster punch of nutrients in each morsel. Elegantly dipped in melted dark chocolate, you could almost call them health food in disguise.

Powerful superfood Moringa is considered one of the most nutrient-dense plants on earth, with iron, protein, and more. Each 10 gram serving of our ORGANIC INDIA Moringa Powder also provides 2.4 grams of fiber, supporting digestion and a healthy gut. These crisp-tender cookies are toothsomely delicious on their own, but we like to elevate them even further with a silky half-coat of chocolate. As well as rich fudgy flavor, dark chocolate adds a swoon worthy dose of extra antioxidants to these tasty bites. Who’s to resist a deal like that?

Moringa Pistachio Cookies

Moringa pistachio cookies on a white plate half dipped in chocolate with pistachio bits.

Yield: approximately 14 cookies


  • ¾ cup gluten-free flour of choice* (we prefer a GF blend, or quinoa flour)
  • ¾  cup almond flour*
  • ½ teaspoon baking soda
  • ½ Cup pistachios (Raw, roasted-unsalted, or roasted and lightly salted will work)*
  • 1 Tablespoon ORGANIC INDIA Moringa powder
  • ¼ cup maple syrup
  • ¼ cup olive or coconut oil
  • Approximately 1-3 tablespoons plant milk of choice, or as needed
  • ½ Cup dark chocolate chips (optional)

*For non-gluten-free cookies, simply sub regular all purpose flour 1:1.


  1. Preheat the oven to 350 F.
  2. In a food processor, pulse pistachios until finely chopped but still nutty—pause to make sure the nuts aren’t becoming buttery.
  3. Transfer 1/3 cup chopped pistachios to a mixing bowl, reserving the remainder for later. Add flours, pistachios, ORGANIC INDIA Moringa powder, and baking soda to the bowl and stir well, making sure the Moringa powder is evenly distributed.
  4. Add in the oil and maple syrup. Add one tablespoon of plant milk at a time as needed to form a soft dough. Roll into approximately 1-inch balls, sprinkling with a little extra flour if needed, and place on a baking sheet prepared with parchment or silpat. Flatten slightly with the back of a spoon or fork. Bake the cookies for 12 minutes or until they are becoming golden brown on the edges. Let cool.
  5. While cookies are cooling, melt dark chocolate, if using–gently heat in a saucepan, stirring until smooth. Dip half of each cooled cookie in the melted chocolate. Sprinkle chocolate with reserved chopped pistachios. Let cool fully, and enjoy! 

These pistachio cookies are great for any occasion, and are always a pleasant surprise since they are such a unique option — with many health benefits to complement their yumminess.

Looking for more baked goods with a punch of nutrition? Try this vegan cinnamon apple cake. Or maybe more yummy ways to use Moringa? Try this Delicious Matcha Moringa Latte.