All about pistachios: health benefits and cookie recipes

Sound the cookie klaxon! This is not a drill.

If you missed our announcement, you’re in for a treat. We have a brand new cookie flavour! Our Pistachio & Lemon cookie is out and about in the world (and right here on our website!), and we can’t wait for you to try it. Intense flavours, 100% natural ingredients with 50% less sugar than similar products… what more could you want?!

Plus, pistachios have super powers of their own. We can’t wait to tell you about why we’re nuts about this tasty new ingredient, and share a brand new vegan cheesecake recipe!

Pistachio and Lemon Cookie

Why are pistachios so healthy?

Essentially, they’re packed with healthy fats and antioxidants, which help reduce the risk of diseases like cancer, plus they’re a good source of protein and fibre, which help to make you feel fuller for longer – music to our ears!

Pistachios are one of the most vitamin B6-rich foods out there, and they’re packed with potassium (a portion of around 50 grams has more than a banana). As a source of unsaturated fats, pistachios are also great for your blood sugar, blood pressure and cholesterol. Pretty good for an inconspicuous seed!

Pistachio cookie recipes

If you’re scouring the kitchen for a 3pm snack, you can’t do much better than our cookies – they’re pretty perfect paired with a cuppa. But if you’re feeling adventurous, try using our Pistachio & Lemon cookies to revamp a recipe.

The indulgent flavour of pistachio and zing of lemon pair perfectly with rich treats like creamy vegan ice cream and yoghurt. Why not crumble up a cookie and scatter those delicious crumbs on your next bowl?

Or how about lemon and pistachio cheesecake? Yes, please! Our cookies make a perfect alternative to a classic biscuit base, as Beka at @vegan.alchemy discovered in her recipe below...


Pistachio & Lemon Cheesecake


120g cashews, soaked

20g pistachios, soaked

4 tbsp vegan cream cheese

4 tbsp vegan yogurt

3 tbsp lemon juice

2-3 lemons zest

1 1/2 tbsp maple syrup

4 1/2 tbsp cornstarch

3 tbsp coconut oil

Optional for colour: 1-2 tsp turmeric

4 Wholey Moly Pistachio & Lemon cookies + 3 1/2 tbsp coconut oil

Blend the base in food processor and put into bottom of the tray (5 inch diameter).
Place in fridge while making the top layer.
Blend all of the ingredients in a blender until completely smooth.
Pour on top of base and place in fridge overnight.
Optional top with some crushed pistachios and lemon zest.

    For the top layer, blending in a blender is better than a food processor.
    Add the coconut oil melted.