Line a baking sheet with parchment paper. 

Place the raw pistachios in a food processor. Pulse until you achieve a coarse, sand-like texture.

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

Add the maple syrup, melted coconut oil, vanilla extract, and almond extract (if using) to the bowl. Stir well.

Using your hands or a cookie scoop, roll the dough into small balls, about 1 tablespoon each. Place them on the prepared baking sheet, leaving space between each cookie. 

Gently flatten each ball with the back of a spoon or your palm.

For an extra touch, press a few whole pistachios or chopped pistachios into the top of each cookie.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown.

Once baked, let the cookies cool on the baking sheet for 5 minutes.