Why You’ll Love This Recipe
- Naturally gluten-free with no flour needed
- Simple, minimal ingredient list
- Packed with nutty pistachio flavor
- Soft, chewy texture with crisp edges
- Quick to make—no chilling or special equipment required
- Customizable with chocolate chips, citrus zest, or dried fruit
- Great for those with gluten sensitivities or anyone seeking a lighter treat
- Freezer-friendly dough and cookies
- Made in one bowl for easy cleanup
- Delicious on their own or paired with coffee or tea
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shelled pistachios (raw or roasted, unsalted)
- Granulated sugar
- Egg
- Vanilla extract
- Salt
- Optional: orange zest, lemon zest, chocolate chips, or cardamom
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the pistachios: Pulse pistachios in a food processor until finely ground (like coarse almond meal). Be careful not to over-process into pistachio butter.
- Make the dough: In a bowl, mix the ground pistachios, sugar, salt, and any optional add-ins. Add the egg and vanilla, and stir until a sticky dough forms.
- Shape the cookies: Scoop tablespoon-sized portions and roll into balls. Flatten slightly and place on the baking sheet, spacing them 1–2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Cool and serve: Once cooled, enjoy as is, or dust with powdered sugar for an elegant touch.
Servings and timing
This recipe makes about 18–20 small cookies.
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Cool Time: 10 minutes
Total Time: About 30 minutes
Variations
- Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate.
- Citrus Zest: Add orange or lemon zest to brighten the flavor.
- Spiced: Add a pinch of cinnamon or cardamom for warmth.
- Coconut Twist: Mix in shredded coconut for texture.
- Almond Mix: Combine pistachios with ground almonds for a different nutty profile.
- Pistachio Butter Cookies: Blend into a smoother dough for a richer, almost marzipan-like cookie.
- Thumbprint Style: Press a dent in the center and fill with jam before baking.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for slightly longer shelf life (up to 7 days).
Freeze baked cookies for up to 2 months in a sealed container.
To freeze dough, scoop into balls and freeze on a tray, then transfer to a bag. Bake from frozen with a few extra minutes.
No reheating necessary—these cookies are best enjoyed at room temperature.
FAQs
Do I need a food processor to make these?
Yes, it’s the easiest way to finely grind pistachios, but a high-powered blender can also work.
Can I use pre-ground pistachios or pistachio flour?
Yes, if it’s finely ground and unsweetened. Adjust sugar slightly if it’s a sweetened version.
Are these cookies very sweet?
They’re moderately sweet—adjust sugar slightly to taste if desired.
Can I use salted pistachios?
Yes, but reduce or omit the added salt in the recipe.
Can I make them vegan?
Yes, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or aquafaba.
Why did my cookies spread too much?
The dough may have been too warm or over-mixed. Try chilling the dough for 15 minutes if needed.
Can I double the recipe?
Yes, it scales well. Just be sure not to overcrowd the baking sheet.
How do I make the cookies crispier?
Bake a minute or two longer and let them cool completely before storing.
Can I use other nuts?
Yes, almonds, cashews, or hazelnuts work well as substitutes or blends.
Are these cookies good for gifting?
Absolutely! They hold up well, look elegant, and pack beautifully in a cookie tin.
Conclusion
Flourless Pistachio Cookies are the perfect combination of simplicity and indulgence. With just a few pantry staples, you can whip up a batch of nutty, chewy, naturally gluten-free cookies in no time. Whether you’re baking for yourself, sharing with friends, or stocking up your freezer, these cookies are sure to become a go-to favorite.
PrintFlourless Pistachio Cookies
Flourless Pistachio Cookies are naturally gluten-free, chewy cookies made with finely ground pistachios, sugar, and egg. They’re simple, quick to prepare, and bursting with nutty flavor—perfect for snacking or elegant gifting.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1 1/2 cups shelled pistachios (raw or roasted, unsalted)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1 tsp orange or lemon zest, 1/4 tsp cardamom, 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pulse pistachios in a food processor until finely ground, like coarse almond meal. Do not over-process into paste.
- In a bowl, mix ground pistachios, sugar, salt, and any optional add-ins. Stir in egg and vanilla until a sticky dough forms.
- Scoop tablespoon-sized portions, roll into balls, and slightly flatten. Place on prepared baking sheet, spacing 1–2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
- Cool completely and enjoy, or dust with powdered sugar for a decorative finish.
Notes
- Use roasted, unsalted pistachios for a deeper flavor.
- Chill dough for 15 minutes if it’s too sticky or spreading too much.
- Store in an airtight container at room temperature for up to 5 days.
- Double the batch and freeze extras for quick treats.
- For a vegan version, use a flax egg (1 tbsp flaxseed + 3 tbsp water).
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
