Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a food processor, pulse raw pistachios until coarsely ground, about 10-15 seconds.

In a mixing bowl, combine the processed pistachios with almond flour, baking soda, and sea salt. Stir until mixed.

Add maple syrup, melted coconut oil, and vanilla extract to the dry mixture. Mix until sticky dough forms.

Roll small balls of dough (about 1 tablespoon each) and flatten them slightly on the baking sheet.

Press whole or chopped pistachios into the top of each cookie if desired.

Bake for 10-12 minutes until edges are golden brown and centers are soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.