Apricot Pistachio Cookies

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At under 80 calories each and featuring a foundation of freshly ground pistachios and whole-wheat flour, you’ll definitely want to add these cookies to your holiday rotation. This recipe can easily be made vegan by substituting oil for the butter and using nondairy yogurt.

Prep time: 30 min. Bake time: 15 min. Servings: 24 (1 cookie per person)


  • ¾ c. roasted pistachios
  • 1 c. plus 2 T. whole-wheat flour, divided
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. butter, melted
  • ¼ c. plain, fat-free yogurt
  • ⅓ c. powdered sugar
  • 6 T. regular apricot jam


  1. Preheat oven to 350°F.
  2. Blend the pistachios and 2 T. of flour in a blender until it resembles flour. Transfer to a bowl and add 1 c. of flour, and the baking soda and salt, and mix until combined.
  3. Mix butter, yogurt and powdered sugar until well combined. Gradually add the pistachio mixture until just combined.
  4. Form 24 round balls, of about 1½ T. each, and place on baking sheets. Use the back of a tablespoon to make an indentation for the jam. Fill indentation with the apricot jam.
  5. Bake for 15 min.

Nutrition Information

Per serving: 78 calories (36 from fat), 4 g total fat (2 g saturated fat), 5 mg cholesterol, 42 mg sodium, 10 g carbohydrates, 1 g fiber, 4 g sugar, 2 g protein.
Exchanges: 1 starch, 1 fat.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

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