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

In a food processor, pulse the raw pistachios until they reach a coarse texture.

Combine processed pistachios with almond flour, baking soda, and sea salt in a mixing bowl and whisk until well mixed.

Add maple syrup, melted coconut oil, vanilla extract, and optional almond extract, stirring until a sticky dough forms.

Roll about one tablespoon of dough into small balls and place them on the baking sheet, spaced apart.

Flatten each dough ball to about half an inch thick with the back of a spoon or your palm.

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

Bake for 10-12 minutes or until the edges are golden brown.

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