Name: No-Bake Pistachio Cookie Squares
Prep time: 10 min
Total time: PT-488375H55M22S
Cuisine: American-Inspired
Ingredients: 1 ½ cups rolled oats; ½ cup shelled pistachios, chopped; ½ cup almond flour; ¼ cup coconut oil, melted; ¼ cup honey or maple syrup; 1 teaspoon vanilla extract; ¼ teaspoon salt; ¼ cup dark chocolate chips (optional, for topping)

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These No-Bake Pistachio Cookie Squares are my favorite when I want something sweet, wholesome, and incredibly easy to make. They come together without turning on the oven, and the combination of oats, pistachios, and almond flour gives them a satisfying texture and natural sweetness. Whether I need a quick snack, an energy boost, or a healthier dessert, these squares always do the trick.

Why You’ll Love This Recipe

There’s so much to love about these cookie squares. Here’s why I make them again and again:

No baking required—just mix, press, and chill
Naturally sweetened with honey or maple syrup
Packed with wholesome, real-food ingredients
Customizable with chocolate chips or other toppings
Perfect for snacks, lunchboxes, or a light dessert
Great make-ahead option—store and grab when needed
Only takes minutes to prepare and minimal cleanup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups rolled oats
½ cup shelled pistachios, chopped
½ cup almond flour
¼ cup coconut oil, melted
¼ cup honey or maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup dark chocolate chips (optional, for topping)

Directions

I combine rolled oats, chopped pistachios, almond flour, and salt in a large mixing bowl.
I stir in the melted coconut oil, honey or maple syrup, and vanilla extract until everything is well mixed and sticky.
I press the mixture firmly and evenly into a lined square baking dish.
If I’m in the mood for chocolate, I melt the dark chocolate chips and drizzle it over the top.
I refrigerate the dish for at least 1–2 hours, until the bars are set and firm.
Once chilled, I cut them into squares and serve them cold.

Servings and timing

This recipe makes about 9 to 12 squares depending on how I cut them. It takes just 10 minutes to prep, and they’re ready to eat after 1–2 hours of chilling in the fridge.

Variations

Sometimes I switch up the nuts—almonds or cashews work well too. For extra texture, I mix in shredded coconut or a tablespoon of chia seeds. If I want a sweeter treat, I add a few raisins or mini chocolate chips into the base.

Storage/reheating

I store the squares in an airtight container in the fridge for up to one week. They also freeze well—I just separate them with parchment paper and thaw for a few minutes before eating. I always serve them chilled for the best texture. No reheating needed.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve made them with quick oats when that’s what I had on hand. The texture is a bit softer, but they still hold together well.

Are these cookie squares gluten-free?

As long as I use certified gluten-free oats, the recipe is naturally gluten-free.

Can I make these vegan?

Absolutely. I just use maple syrup instead of honey to keep them fully plant-based.

Do I have to use coconut oil?

Coconut oil helps the bars set, but I’ve also tried using almond butter or another nut butter for a softer texture.

How can I make them more protein-rich?

I sometimes stir in a scoop of protein powder or some chopped nuts to give them an extra boost.

Conclusion

These No-Bake Pistachio Cookie Squares are one of my favorite no-fuss treats. They’re easy, nourishing, and hit that perfect balance of sweet and nutty. I keep a batch in the fridge for whenever I need a snack that feels indulgent but is made with ingredients I can feel good about.