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 resemble a coarse sand-like texture.

In a large mixing bowl, combine the ground 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 combined.

Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheet.

Gently flatten each cookie ball with the back of a spoon or palm and add extra pistachios on top if desired.

Bake the cookies for 10-12 minutes until golden brown around the edges.

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