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

Using a food processor, pulse the shelled pistachios until they reach a coarse, crumb-like texture; a few small lumps add a nice texture, but avoid any large chunks.

Add the almond flour, oats, melted butter, honey, and egg to the food processor. Pulse briefly, just until the ingredients are thoroughly combined, resulting in a slightly sticky dough.

Scoop the dough into balls, approximately 1 ½ tablespoons each, using a spring-loaded scoop for uniform sizing. Arrange them evenly on the prepared baking sheet.

Bake the cookies for 8 to 12 minutes, watching closely until the edges turn a light golden color and they feel firm to the touch. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Enjoy these delightful pistachio cookies with their perfect balance of nutty and sweet flavors!