No-Bake Pistachio Cookie Squares

Why You’ll Love This Recipe

I love how fast and easy these cookie squares are to make. With just a few pantry staples and zero baking required, I can whip them up anytime. They’re sweetened naturally with honey or maple syrup, and the coconut oil helps everything hold together beautifully in the fridge. The pistachios add a nutty, buttery crunch, and if I top them with dark chocolate chips, it’s the perfect finishing touch.

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

1. I line an 8×8-inch square pan with parchment paper, leaving a bit of overhang on the sides to help lift the bars out later.

2. In a large mixing bowl, I combine the oats, chopped pistachios, almond flour, and salt.

3. In a separate bowl, I stir together the melted coconut oil, honey or maple syrup, and vanilla extract until smooth.

4. I pour the wet ingredients over the dry ingredients and mix until everything is evenly coated and begins to stick together.

5. I press the mixture firmly into the prepared pan, smoothing the top with the back of a spoon or spatula.

6. If I’m using chocolate chips, I sprinkle them on top and press them lightly into the surface so they stick.

7. I place the pan in the refrigerator for at least 2 hours to allow the bars to firm up.

8. Once set, I lift the block out of the pan using the parchment and slice it into squares.

Servings and timing

This recipe makes about 12 squares.

• Prep time: 10 minutes

• Chill time: 2 hours

• Total time: 2 hours 10 minutes

Variations

Sometimes I add a tablespoon of chia seeds or flax meal for an extra nutritional boost. I’ve also swapped pistachios for almonds or walnuts when I’m out, and it still works great. When I want a little extra indulgence, I drizzle melted dark chocolate over the top instead of just sprinkling chips. Dried cranberries or shredded coconut also make great add-ins for texture and flavor.

storage/reheating

I store these cookie squares in an airtight container in the refrigerator for up to a week. They stay nice and firm when cold. If I want a softer texture, I leave one out at room temperature for about 10 minutes before eating. I also freeze them for up to 2 months—just separate the layers with parchment paper so they don’t stick together.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve made these with quick oats and they still hold together well, though the texture is a bit softer. Rolled oats give a chewier bite.

Is there a vegan option?

This recipe is already vegan if I use maple syrup instead of honey and choose dairy-free chocolate chips.

Do I have to use almond flour?

I like almond flour because it adds a soft texture and nutty flavor, but I’ve used oat flour or finely ground oats in a pinch.

Can I add protein powder to this recipe?

Yes, I’ve added a scoop of vanilla protein powder before. I just reduce the almond flour slightly to keep the texture balanced.

How do I keep the bars from crumbling?

I make sure to press the mixture very firmly into the pan. Letting it chill for the full 2 hours also helps the bars hold their shape.

Conclusion

No-bake pistachio cookie squares are one of my go-to snacks when I want something fast, easy, and satisfying. They’re naturally sweet, full of texture, and perfect for on-the-go snacking or a light dessert. Whether I keep them classic or mix in new flavors, they always deliver on taste and convenience—no oven required.

No-Bake Pistachio Cookie Squares

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These no-bake pistachio cookie squares are naturally sweetened, chewy, and loaded with nutty flavor—perfect for a healthy snack.

• Author: Sarah
• Prep Time: 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 squares
• Category: Snack, No-Bake Dessert
• Method: No-Bake
• Cuisine: American, Clean Eating
• Diet: Gluten Free

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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Instructions

Line an 8×8-inch square pan with parchment paper.

In a large mixing bowl, combine oats, chopped pistachios, almond flour, and salt.

In a separate bowl, whisk together melted coconut oil, honey or maple syrup, and vanilla extract.

Pour the wet ingredients over the dry and stir until the mixture is evenly combined.

Press the mixture firmly into the prepared pan using a spatula or your hands.

Sprinkle chocolate chips on top (if using) and press them gently into the surface.

Refrigerate for at least 2 hours or until firm.

Cut into squares and enjoy!

Notes

For extra crunch, toast the oats and pistachios before mixing.

Store in an airtight container in the fridge for up to 1 week or freeze for longer shelf life.

Easily make it vegan by using maple syrup instead of honey.

You can sub almond flour with oat flour if desired.