NYC Style Pistachio Protein Cookie Recipe
Prepare to fall in love with chewy centers, chunky nuts, and a punch of satisfying protein in every bite—the NYC Style Pistachio Protein Cookie is the ultimate game-changer for bakery-quality cookies at home. Inspired by those thick, outsized treats you find in Manhattan’s legendary bakeries, it combines the richness of roasted pistachios, creamy vanilla protein, and just enough sweetness to keep you coming back for another. Whether you’re craving a sweet treat after a workout or hosting friends for a cozy afternoon, this cookie brings pure joy (and a little muscle power) to your dessert plate.
Ingredients You’ll Need
You’re about to see how a handful of wholesome, vibrant ingredients come together to create a cookie that’s anything but ordinary. Each element has a job to do—some add crunch, others bring flavor, and yet others ensure our NYC Style Pistachio Protein Cookie gets its perfect chunky-yet-soft bite.
- Roasted pistachios (1 cup, shelled): Finely chopped pistachios add bright color, irresistible crunch, and fantastic flavor that sets this cookie apart.
- Oat flour (1 1/2 cups): This gluten-friendly flour yields a tender, hearty base and packs in extra fiber for staying power.
- Vanilla protein powder (1/2 cup): The key to boosting protein content and building structure—choose whey or a plant-based variety to suit your needs.
- Baking soda (1/2 teaspoon): Ensures just the right rise, helping your cookies turn out thick and bakery-style.
- Salt (1/4 teaspoon): Don’t skip it—it wakes up the flavors and balances out the sweetness beautifully.
- Coconut oil, melted (1/3 cup): For a touch of richness, moisture, and that soft-in-the-center texture.
- Maple syrup (1/4 cup): Adds gentle sweetness and depth that complements pistachios perfectly.
- Brown sugar, packed (1/4 cup): Brings that classic cookie chew and a hint of caramel flavor.
- Egg (1 large): Binds the dough and contributes to the perfect chewy consistency.
- Vanilla extract (1 teaspoon): Heightens aroma and overall cookie flavor—don’t hold back.
- White chocolate chips (1/2 cup, optional): For creamy pops of sweetness that make these cookies feel truly luxurious.
- Extra chopped pistachios for topping: Press these onto the dough balls before baking for maximum curb appeal and crunch.
How to Make NYC Style Pistachio Protein Cookie
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), which is the sweet spot for achieving golden edges with tender centers. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking—plus, it helps those cookies spread just the right amount.
Step 2: Chop the Pistachios
Grab a food processor and add your roasted pistachios. Pulse until they’re finely chopped—think little nutty bits rather than a paste. This ensures you get an even distribution in every bite of your NYC Style Pistachio Protein Cookie.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine oat flour, vanilla protein powder, baking soda, and salt. Use a whisk to break up any clumps, ensuring your dry team is perfectly blended for a smooth cookie dough later on.
Step 4: Blend the Wet Ingredients
In a separate bowl, stir together the melted coconut oil, maple syrup, packed brown sugar, egg, and vanilla extract until smooth and glossy. This mix will lock in moisture and give your cookies that soft-bakery feel.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir gently until just combined—be careful not to overmix. Fold in your finely chopped pistachios and, if you’re feeling decadent, those dreamy white chocolate chips. The dough should be thick and chunky.
Step 6: Scoop and Shape
Use a large scoop or spoon to portion dough balls about 3 tablespoons each. Place them on your lined baking sheet, leaving space for spreading. Gently flatten each ball into a thick disc and press extra chopped pistachios on top for bakery-worthy looks and flavor.
Step 7: Bake to Perfection
Bake for 10–12 minutes, watching for golden edges while the centers remain a little soft—they’ll finish setting up as they cool. Let your NYC Style Pistachio Protein Cookie cool on the baking sheet for 5 minutes, then transfer to a wire rack to achieve that perfect chew.
How to Serve NYC Style Pistachio Protein Cookie
Garnishes
Sprinkle a little flaky sea salt or a few extra chopped pistachios on each cookie right after baking. This not only makes them look irresistible but deepens the nutty flavor and adds a hint of gourmet flair. A drizzle of melted white chocolate is also a fun, glossy upgrade when you want to turn heads.
Side Dishes
These cookies are chunky enough to stand alone, but if you really want to embrace that NYC bakery experience, pair them with a tall glass of cold milk (classic, of course), a rich espresso, or even a thick Greek yogurt for a protein power duo. They also go beautifully on a cookie platter surrounded by fresh berries or citrus.
Creative Ways to Present
Stack them high for a bakery window-worthy display, or individually wrap each NYC Style Pistachio Protein Cookie in parchment and twine for gifting. You can even crumble them over vanilla ice cream or Greek yogurt for a loaded dessert parfait—the options are as fun as they are delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your NYC Style Pistachio Protein Cookie in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, making them ideal for meal prep or whenever a snack craving hits midweek.
Freezing
If you want to save some for later, these freeze like a dream! Simply layer cooled cookies between sheets of parchment in a freezer-safe container or bag. They’ll keep well for up to three months, so you can always have a bakery-style treat on hand.
Reheating
Pop a chilled or frozen cookie into a preheated 300°F oven for 3–5 minutes or microwave for about 10–15 seconds to revive that “just-baked” softness. Warm cookies bring back those gooey centers and highlight all the nutty, sweet notes.
FAQs
Can I make these cookies vegan?
Absolutely! Use a flax egg in place of the regular egg and choose dairy-free white chocolate chips with a plant-based protein powder. The result is just as chewy and delicious.
What can I use if I don’t have oat flour?
If you can’t find oat flour, you can blitz rolled oats in a blender or food processor until fine. The texture will be soft and hearty, just perfect for this recipe.
Is it necessary to chill the dough?
While not strictly required, chilling the dough for 30 minutes leads to thicker, chewier cookies. If you have the time, it’s worth the extra patience!
Can I make the cookies smaller?
Definitely! Scoop smaller dough balls and reduce the bake time by a couple of minutes. Keep an eye on them—they’ll cook fast, but still deliver on flavor and softness.
Do I have to use white chocolate chips?
Nope—these are totally optional and customizable! Swap for dark chocolate, dried cranberries, or leave them out altogether for a purist’s nutty cookie.
Final Thoughts
Big, bold, and impossibly satisfying, the NYC Style Pistachio Protein Cookie just might become your new favorite treat. Make a batch, share a few, and watch them disappear—there’s something magical about the blend of nostalgia and nutrition packed into each cookie. Step into your kitchen bakery and treat yourself—you deserve it!
Print
NYC Style Pistachio Protein Cookie Recipe
- Total Time: 22 minutes
- Yield: 8 large cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of these NYC Style Pistachio Protein Cookies. Packed with wholesome ingredients and a protein boost, these cookies are a delightful treat for any time of day.
Ingredients
Dry Ingredients:
- 1 cup roasted pistachios (shelled)
- 1 1/2 cups oat flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
- Extra chopped pistachios for topping
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Pistachios: Pulse the pistachios in a food processor until finely chopped.
- Mix Dry Ingredients: In a large bowl, whisk oat flour, protein powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix coconut oil, maple syrup, brown sugar, egg, and vanilla.
- Combine Mixtures: Add wet mixture to dry ingredients, then fold in pistachios and white chocolate chips.
- Bake Cookies: Scoop dough onto baking sheet, flatten, top with pistachios, and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- To make it vegan, use dairy-free white chocolate chips and a flax egg.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 310
- Sugar: 13g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg
