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 achieve a coarse texture.

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

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

Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet.

Gently flatten each ball to form disks and optionally press whole or chopped pistachios on top.

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

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.