If you love soft, thick, bakery‑style cookies with a gooey center, these Sea‑Salted Honey Pistachio Protein Cookies are about to become your new obsession.

They’re made with almond flour, naturally sweetened with honey, and stuffed with a molten pistachio cream.

Each cookie is high‑protein, perfectly chewy, and sturdy enough to hold that warm, melty center without collapsing.

Whether you’re craving a better‑for‑you dessert or want a show‑stopping cookie for social media, this pistachio‑packed recipe delivers every time.

Why You’ll Love These Sea‑Salted Honey Pistachio Protein Cookies

Bakery‑style texture at home — thick, soft, chewy cookie walls with a molten pistachio center that stays gooey even after cooling.
• High‑protein and naturally sweetened — made with almond flour, protein powder, and honey for a better‑for‑you treat that still tastes indulgent.
• Pistachio lovers’ dream — chopped pistachios, pistachio butter, honey, and flaky sea salt create the ultimate sweet‑salty flavor combo.
• Easy to make — simple ingredients, no mixer needed, and a quick chill ensures bakery‑quality results every time.
• Customizable — add chocolate chips, swap extracts, or adjust sweetness without losing the gooey center

Ingredients

Dry Ingredients
• 1 cup almond flour
• ½ cup vanilla bone broth protein powder – I used Just Ingredients brand. It tastes incredible and is made with truly nourishing ingredients. Use code colleenF10 to save sitewide!
• ½ tsp baking powder
• ¼ tsp fine sea salt
• 1 teaspoon coconut flour(or 2–3 teaspoons oat flour)
Wet Ingredients
• ¼ cup honey – pure maple syrup will also work, but it will take away from the honey taste if you’re trying to achieve that flavor combination
• 2 tbsp melted coconut oil
• 1 egg
• ½ tsp vanilla extract
• ⅛–¼ tsp almond extract (optional but enhances pistachio flavor)
Mix‑ins
• ¼ cup finely chopped pistachios
• 2–3 tbsp dark chocolate chips (optional but highly recommended)
• Flaky sea salt for topping
Gooey Pistachio Cream Filling
• 2 tbsp pistachio butter
• 2 tsp honey
• Pinch of sea salt
• 1-2 teaspoon coconut flour or oat flour

Process

1. Make the Pistachio Cream Filling
1. Mix pistachio butter, honey, sea salt, and coconut/oat flour until thick and creamy.
2. Scoop ½–1 tsp dollops onto parchment.
3. Freeze 30–40 minutes, until firm and solid.
(This is essential for a clean molten center.)
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2. Make the Cookie Dough
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. In a medium bowl, whisk almond flour, protein powder, baking powder, fine sea salt, and 1 tsp coconut flour (or 2–3 tsp oat flour).
3. In a separate bowl, whisk honey, melted coconut oil, egg, vanilla, and almond extract.
4. Combine wet and dry ingredients until a soft dough forms.
5. Fold in chopped pistachios and chocolate chips (if using).
6. If dough feels sticky, let it rest 5 minutes — the coconut/oat flour will continue absorbing moisture.
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3. Assemble the Cookies
1. Scoop dough into 8–10 portions.
2. Flatten each portion to about ½ inch thick.
3. Place a frozen pistachio filling dollop in the center.
4. Wrap the dough around it and seal completely.
5. Press a few extra pistachios or chocolate chips on top.
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4. Chill (Critical Step)
• Chill the assembled cookies 10–15 minutes before baking.
(This prevents spreading and ensures the center melts at the right time.)
—
5. Bake
• Bake for 9–11 minutes, until edges are set and tops look slightly puffy.
• Immediately sprinkle with flaky sea salt.
• Let cool 20–30 minutes before lifting or pulling apart.
(Almond‑flour stuffed cookies firm up as they cool.)

I just love how soft and chewy these cookies come out, and the sweet and salty flavor profile is so satisfying!

FAQ

Can I make these cookies nut‑free?

Yes — swap almond flour for oat flour and use tahini instead of pistachio butter. The texture will be slightly softer, but still chewy and delicious.

Can I use whey protein instead of bone broth protein?

You can, but whey isolate will make the cookies drier. If using whey concentrate, reduce the honey by 1–2 teaspoons and add 1 extra teaspoon oat flour to maintain structure.

Do I have to freeze the pistachio filling?

Yes. Freezing the filling is what gives you a molten center without leaking or collapsing.

Can I skip the coconut flour in the dough?

Not for the stuffed version. The coconut (or oat) flour gives the dough enough structure to hold the gooey center. Without it, the cookies may collapse.

Can I make these without the gooey center?

Absolutely. Just skip the filling and bake the dough as normal. They’ll be soft, chewy pistachio‑honey cookies with a protein boost.

How do I store these cookies?

• Room temperature: 2–3 days
• Fridge: 5–6 days
• Freezer: Up to 3 months
Warm for 8–10 seconds before eating to revive the gooey center.

Can I add chocolate chips?

Yes — dark chocolate chips pair beautifully with pistachio and honey. Use 2–3 tablespoons so they don’t overpower the pistachio flavor.

Why did my cookies collapse?

This usually means the dough didn’t have enough structure. Add 1 tsp coconut flour (or 2–3 tsp oat flour), flatten slightly before baking, and chill the assembled cookies 10–15 minutes.

Sea‑Salted Honey Pistachio Protein Cookies

Print Pin Rate

Servings:

Calories: 165kcal

Ingredients

1 cup almond flour
½ cup french vanilla bone broth protein powder
½ tsp baking powder
¼ tsp fine sea salt
1 teaspoon coconut flour or 2–3 teaspoons oat flour
¼ cup honey
2 tbsp melted coconut oil
1 egg
½ tsp vanilla extract
⅛ –¼ tsp almond extract optional but enhances pistachio flavor

Mix‑ins

¼ cup finely chopped pistachios
2 –3 tbsp dark chocolate chips optional but highly recommended
Flaky sea salt for topping

Gooey Pistachio Cream Filling

2 tbsp pistachio butter
2 tsp honey
Pinch of sea salt
1-2 teaspoon coconut flour or oat flour

Instructions

Make the Pistachio Cream Filling
Mix pistachio butter, honey, sea salt, and coconut/oat flour until thick and creamy.
Scoop ½–1 tsp dollops onto parchment.
Freeze 30–40 minutes, until firm and solid.
Make the Cookie Dough
Preheat oven to 350°F and line a baking sheet with parchment.
In a medium bowl, whisk almond flour, protein powder, baking powder, fine sea salt, and 1 tsp coconut flour (or 2–3 tsp oat flour).
In a separate bowl, whisk honey, melted coconut oil, egg, vanilla, and almond extract.
Combine wet and dry ingredients until a soft dough forms.
Fold in chopped pistachios and chocolate chips (if using).
If dough feels sticky, let it rest 5 minutes — the coconut/oat flour will continue absorbing moisture.
Assemble the Cookies- Scoop dough into 8–10 portions.
Flatten each portion to about ½ inch thick.
Place a frozen pistachio filling dollop in the center.
Wrap the dough around it and seal completely.
Press a few extra pistachios or chocolate chips on top.
Chill the assembled cookies 10–15 minutes before baking.
Bake for 9–11 minutes, until edges are set and tops look slightly puffy.
Immediately sprinkle with flaky sea salt.
Let cool 20–30 minutes before lifting or pulling apart.
(Almond‑flour stuffed cookies firm up as they cool.)