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

In your food processor, pulse the raw pistachios until they reach a coarse, sand-like texture.

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

Add the maple syrup, melted coconut oil, and vanilla extract to the dry mixture and stir until a soft dough forms.

Roll the dough into 1-tablespoon balls and place them on the baking sheet, flattening each slightly.

Press whole or chopped pistachios into the tops of each cookie for added crunch.

Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.